Table 3. Antioxidant activities of tomato powder as affected by different drying temperatures

Parameters	Treatments¹⁾	Concentration (%)
Parameters	Treatments¹⁾	0.1	0.25	0.5	1.0
DPPH radical scavenging activity (%)	AA	93.9^aA	93.5^aA	93.9^aA	94.4^aA
	T60	15.6^aB	17.9^aB	19.4^aB	22.9^aC
	T80	23.4^aB	26.5^aB	27.6^aB	35.4^aBC
	T100	23.1^cB	27.4^bcB	34.3^bB	52.3^aB
Iron chelating activity (%)	EDTA	99.4^aA	99.6^aA	99.7^aA	99.8^aA
	T60	16.5^bC	18.1^bD	26.9^abC	39.1^aC
	T80	14.6^cdC	23.6^bcC	35.7^abC	51.7^aBC
	T100	36.2^cB	46.0^bcB	58.4^bB	77.3^aAB
Reducing Power (O.D)	AA	1.62^dA	1.91^cA	2.13^bA	2.22^aA
	T60	0.58^dD	0.93^cD	1.43^bC	1.69^aC
	T80	0.82^cC	1.37^bC	1.70^aB	1.74^aBC
	T100	1.02^cB	1.62^bB	1.71^aB	1.76^aB