Fig. 2

(a) Yields, b) total phenolic content, c) total flavonoid content, and d) antioxidant activities of the free and bound phenolic extracts obtained from oilseed meals. Different uppercase letters in columns of the same area indicate a statistical difference in free phenolic compounds between oilseed meals according to Tukey’s test (p < 0.05). Different lowercase letters in columns of same area indicate a statistical difference in bound phenolic compounds among oilseed meals according to Tukey’s test (p < 0.05).