Table 1. Chlorophyll, total phenolics and flavonoid contents, and antioxidant activities

Powder	Moringa leaf			Green tea
Chlorophyll contents
Total chlorophyll (mg/100 g)	205.08±11.021)			268.89±18.97*2)
Chlorophyll a (mg/100 g)	150.13±8.32			200.92±14.18*
Chlorophyll b (mg/100 g)	55.08±2.00			68.13±6.04*
TPC3) (mg GAE8)/g)	16.95±0.02			130.11±5.75*
TFC4) (mg QE8)/g)	30.31±0.38			84.58±0.59*
DPPH RSC5) (%)	9.75±0.00			58.48±0.00*
FRAP6) (mg AAE8)/g)	19.99±0.37			251.48±1.47*
TEAC7) (mg TE8)/g)	34.46±0.20			553.47±13.72*
Protein cube	Control	Moringa leaf		Green tea
		5%	7.5%	5%	7.5%
TPC (mg GAE/g)	0.27±0.01d9)	0.89±0.09c	1.30±0.57c	2.37±0.57b	3.19±0.21a
TFC (mg QE/g)	1.13±0.06d	1.16±0.15d	1.56±0.10c	3.89±0.17b	4.95±0.24a
DPPH RSC (%)	2.24±0.58c	63.18±2.7b	79.28±0.22a	79.85±0.29a	80.54±0.68a
FRAP (mg AAE/g)	0.06±0.02d	0.13±0.03d	0.57±0.11c	2.90±0.34b	4.52±0.41a

Each value is mean±SD (n=2).
Indicate a significant difference between moringa leaf and green tea powders by Student’s t-test at p<0.05.
TPC, total phenolic content.
TFC, total flavonoid content.
DPPH. free radical scavenging capacity.
FRAP, ferric reducing antioxidant power.
TEAC, trolox equivalent antioxidant capacities.
GAE, gallic acid equivalent; QE, quercetin equivalent; AAE, ascorbic acid equivalent; TE, trolox equivalent.
Values with different superscripts within the same row are significantly different by Duncan’s multiple range test at p<0.05.