## 3 Results and Discussion
### In Vitro Antiplatelet Activity  
The in vitro antiplatelet activity of each extract was expressed as the equivalent amount, in mg final product, required for 50% inhibition of PAF activity (IC\({}_{50}\)) toward human platelet rich plasma (PRP). The smallest required amount of mg final product to achieve the IC\({}_{50}\), thus the greater potential antiplatelet capacity, was presented by the mixture of tahini, sesame cake, lyophilized pomace extract and freeze-dried aquafaba (LAC) with a requirement of 0.19 \(\pm\) 0.01 mg final product. It is followed by plain tahini (Control) with 0.32 \(\pm\) 0.02 mg final product, the mixture of tahini, sesame cake and freeze-dried aquafaba (AC) with 0.37 \(\pm\) 0.01 mg final product, the mixture of tahini and sesame cake (C) with 0.44 \(\pm\) 0.03 mg final product and the mixture of tahini, sesame cake and lyophilized pomace extract (LC) with 0.45 \(\pm\) 0.04 mg final product (Figure 3). No inhibitory activity was detected in lyophilized pomace extract (LMU). Freeze-dried aquafaba (AF) had the highest activity of the fortification materials with 0.02 \(\pm\) 0.00 mg final product required for 50% inhibition of PAF activity toward PRP. LC is in agreement with the not detectable activity for LMU, while LAC seems to be in line with the results of AF, while sesame cake (Cake) required 0.37 \(\pm\) 0.03 mg final product (Figure 3). The results show lower antiplatelet activities for all extracts related to sesame and grape pomace (Control, C, LC, LAC, Cake and LMU) compared to aquafaba (AF) and indicate that antiplatelet activity in the fortified tahini (LAC) comes from the addition of AF and its positive synergistic activity with the extract of grape pomace (LMU). This is in line with the synergistic effect that has been recently reported for grape seed and grape skin extracts, where grape seed and grape skin extracts did not exert antiplatelet activity when tested individually, while the combination of them significantly inhibited platelet activation [34]. Figure 3: PAF inhibition toward PRP assay results expressed as an equivalent amount of mg final product required for 50% inhibition (IC\({}_{50}\)). Control: tahini; C: mixture of tahini and sesame cake; LC: mixture of tahini, sesame cake and lyophilized pomace extract; AC: mixture of tahini, sesame cake and freeze-dried aquafaba; LAC: mixture of tahini, sesame cake, lyophilized pomace extract and freeze-dried aquafaba; Cake: sesame cake; LMU: lyophilized pomace extract; and AF: freeze-dried aquafaba; n.d. stands for not detected. Results are expressed as mean \(\pm\) standard deviation (n = 3). Samples without a common letter (a–e) are significantly different according to [PERSON]’s test. Sesame cake lacks the majority of the lipophilic molecules that are contained in sesame seeds and tahini. Since PAF is a lipid mediator, it is possible that lipophilic molecules in tahini interact with its receptor in order to inhibit its activity more effectively. Therefore, the incorporation of sesame cake and red grape pomace extract in C and LC lowers the concentration of lipophilic molecules with antiplatelet activity against PAF, leading to increased IC\({}_{50}\) values. Moreover, the significant difference noticed in IC\({}_{50}\) values for LAC compared to AC seems to be the result of a positive synergistic activity that leads to a higher antiplatelet activity when AF and LMU coexist. It is worth noting that there is a difference between the fortification materials about their antioxidant and antiplatelet activities. Antiplatelet activity has been referred to as independent of antioxidants due to the different mechanisms and receptors that participate in each case [35].