## 4 Discussion  
Actually, all these extracts are obtained from natural foods, fruits, vegetables, and herbs, known to be excellent sources of phenolic compounds. For example, R is a natural rosemary (_Rosmarinus officinalis_) extract, with hydrophobic powder containing 14.6% carnosic acid and 5.8% carnosol, which justifies the TPC result shown. In the same way, C, the citric extract, contained 55.11% flavonoids as hesperidin measured by HPLC. On the other hand, paprika was shown to have a high concentration of capsaicin, a phenolic compound responsible for its characteristic colour and flavour [40]. For example, [PERSON] et al. [7] announced similar results for the TPC in different paprika spices, from 1467 to 2878 mg GAE 100 g\({}^{-1}\), while the USDA database reported 1643 mg GAE 100 g\({}^{-1}\) in the same ingredient. Similarly, [PERSON] et al. [41] obtained from 72.12 to 52.15 mg phenolic compounds per 100 g of oregano using different solvents for the extraction, with methanol or ethanol. However, the USDA database described a 3789 mg GAE 100 g\({}^{-1}\) product. Considering that different phenolic compounds have been indentified in this herb, such as phenolic acids and its derivatives (caffeic, rosmarinic acid, and their dimmers), flavons (apigenin and luteolin), and flavonols (eriodicyl or naringenin), the obtained result can also be justified [42]. Regarding the green leaf vegetables analyzed, W, A, Ch, S, L, B, and Ce, previous studies showed comparative TPC values. For example, [PERSON] [43] reported 290 mg phenolic compounds per 100 g of watersoluble extract of watercress roots. [PERSON] et al. [44] showed 600 ug GAE/mL beetroot juice and 780 ug GAE/mL arugula juice. [PERSON] et al. [45] described 70 mg phenolic compounds per kg of spinach; [PERSON] et al. [46] reported 290 mg GAE 100 g\({}^{-1}\) in chard. [PERSON] et al. [47] obtained 100 mg GAE g\({}^{-1}\) in lettuce, while [PERSON] et al. [48] reported lower values in celery, from 3.48 to 5.02 mg GAE 100 g\({}^{-1}\). This fact can be explained by the concentration of flavonoids, such as catechins, myrietin, quercetin, and kaempfer, or phenolic acids, such as gallic, \(p\)-hydroxybenzoic, protocatechuric, syringic, vanilic, chlorogenic, caffeic, \(p\)-comaric, or ferulic acid, which have been described in all references previously cited. Finally, garlic and Ac were reported to have lower TPC values due to these extracts containing higher quantities of allicin or vitamin C, respectively. However, garlic has also shown phenol structures in its formula, such as phenolic acids (caffeic and ferulic acid) and flavonoids (apigenin and quercetin) [45]. While [PERSON] and [PERSON] [49] reported that the content of anthocyanins or ripe acerola skin was estimated as 37.5 mg per 100 g.  
It can be interpreted tthat the scavenging power of different extracts lies in their composition and the molecular structure of bioactive substances, such as the presence of catechol and gallate groups in phenol groups, their polymerization and conjugation, or the combination with other substances, such as nitrates, pigments, and/or vitamins. In this way, R is a natural extract obtained from _Rosmarinus officinalis_ L. with 14.59% carnosic acid, 5.84% carnosol, and 0.60% 12-O-methylcarnosic acid, while C obtained from _Citrus sinensis_ L. contains55.11% hesperidin as has been described previously. Considering this, it can be understood why the highest values in the FRAP and ORAC analysis were obtained by R. However, it must be noted that the antioxidant behaviour of flavanones (C) varies according to the oxidant radical used. For example, [PERSON] et al. (2015) reported that the antioxidant power of flavanones obtained by DPPH* was much lower than that using ABTS*, which was also proven in the present study. Moreover, the DPPH* results are less sensitive to hydrophilic antioxidants ([PERSON], 2016).