RSA of wheat flour, DTLP and powdered cookies was carried out by
DPPH method according to Blois (1958) using butylated hydroxy anisole
(BHA) as standard. The DTLP was soaked in 1:10 ratio (w/v) with
1:1 mixture of EtOAc:MeOH for 8 h, with intermittent shaking at
room temperature.