The total phenolic content was calculated based on the calibration curves of gallic acid (0-0.5 g/L−1) and expressed as mg of gallic acid equivalents per kg of fresh weight (mg GAE kg−1). Antioxidant activity was performed following the procedure described by Brand-Williams et al. (1995) with minor modifications. Each extract (50 μL), appropriately diluted, was mixed with 950 μL of DPPH solution to initiate the reaction. The absorbance was read at 515 nm after overnight incubation at room temperature in the dark. Antioxidant activity was calculated as mg of Trolox equivalents per kg of fresh weight (mg TEAC kg−1) using a Trolox standard curve (0–625 μmol L−1).