Table 2: Antioxidant activity of phenols extracted from studied genera per gram of seed flour extracted (5 L). Results are the average ± standard deviation of different populations. Superscript letters indicate significant differences between values in the same column (Scheffe’s test; and ).

AOXDRAAORRAAC

Lathyrus0.0029 ± 0.000.0075 ± 0.0057.56 ± 5.300.42 ± 0.05468.64 ± 62.97
Lens0.0044 ± 0.000.0117 ± 0.0046.99 ± 19.430.53 ± 0.19332.59 ± 165.34
Pisum0.00290.007665.520.34513.87
Vicia0.0045 ± 0.000.0191 ± 0.0346.66 ± 10.520.53 ± 0.10317.57 ± 98.85

AOX: antioxidant value; DR: degradation rate; AA: antioxidant activity; ORR: oxidation rate ratio; AAC: antioxidant activity coefficient.