Table 6. Total phenolic and flavonoid contents, and antioxidant activities of macaroon added with moringa leaf and green tea powder

Macaroon	Control	Moringa leaf powder		Green tea powder
		5%	7.5%	5%	7.5%
TPC (mg GAE1)/g)	0.29±0.01e4)	0.75±0.05d	1.01±0.01c	2.01±0.02b	3.11±0.14a
TFC (mg QE2)/g)	0.36±0.09d	1.79±0.14c	2.54±0.15b	2.72±0.24b	4.05±0.10a
DPPH RSC (%)	5.10±0.44e	76.73±1.48d	78.11±0.26c	80.56±0.69b	82.14±0.20a
FRAP (mg AAE3)/g)	0.15±0.07d	0.54±0.12c	0.69±0.10c	3.48±0.10b	4.20±0.22a

GAE, gallic acid equivalent.
QE, quercetin equivalent.
AAE, ascorbic acid equivalent.
Each value is mean±SD (n=4), and values with different superscripts within the same row are significantly different at p<0.05.