Table 2: Antioxidant capacity and flavonoid content of vegetables provided for the study.

W-ExANFI-Ex
FRAP μMTPC μg GAE/gFRAP μMTPC μg GAE/g

Carrot0.0011.46 ± 2.6222.70 ± 27.1012.41 ± 5.69
Red cabbage250.52 ± 108.6937.01 ± 22.81361.85 ± 214.8948.71 ± 14.73
Pepper737.29 ± 261.9359.05 ± 12.77229.21 ± 76.0126.36 ± 3.81
Tomato110.15 ± 70.7013.24 ± 1.410.008.32 ± 3.37
Topinambur0.0010.47 ± 0.910.0013.85 ± 4.08

FRAP: ferric-reducing antioxidant power; TPC: total phenol content; GAE: gallic acid equivalents; ANFI-Ex: extracts containing the medium polar compounds; W-Ex: water extracts. The data are the mean ± SD of 4 different samples collected during the study analysed in triplicate.