## 3 Results and Discussion
### Antioxidant Activity and Compounds
\begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Treatment**} & \multicolumn{2}{c}{**HAA**} & \multicolumn{2}{c}{**ABTS AA**} & \multicolumn{2}{c}{**TAA**} \\  & **mmol Ascorbic Acid** & **mmol Trolox** & **Total Ascorbic Acid** \\  & & **equ. 100 g\({}^{-1}\) dw** & **equ. 100 g\({}^{-1}\) dw** & **mg 100 g\({}^{-1}\) dw** \\ \hline EC0 & I & 8.00 \(\pm\) 0.34 ik & 13.33 \(\pm\) 0.56 a\(\mathrm{-c}\) & 86.76 \(\pm\) 7.68 a \\  & II & 9.54 \(\pm\) 0.37 d\(\mathrm{-f}\) & 12.78 \(\pm\) 0.95 b\(\mathrm{-e}\) & 33.41 \(\pm\) 2.24 d \\  & III & 9.90 \(\pm\) 0.22 c\(\mathrm{-e}\) & 11.38 \(\pm\) 0.58 e\(\mathrm{-h}\) & 19.64 \(\pm\) 1.44 e \\  & IV & 12.61 \(\pm\) 0.57 a & 11.00 \(\pm\) 0.58 g\(\mathrm{-i}\) & 18.83 \(\pm\) 4.01 e\(\mathrm{-g}\) \\  & V & 9.74 \(\pm\) 0.17 c\(\mathrm{-e}\) & 9.93 \(\pm\) 0.64 i & 11.37 \(\pm\) 1.95 bi \\  & VI & 9.44 \(\pm\) 0.17 f & 9.43 \(\pm\) 0.64 j & 10.87 \(\pm\) 1.93 i \\ EC2 & I & 9.26 \(\pm\) 0.40 e\(\mathrm{-g}\) & 9.83 \(\pm\) 1.24 j & 85.80 \(\pm\) 6.49 a \\  & II & 10.78 \(\pm\) 0.39 b & 12.30 \(\pm\) 0.66 b\(\mathrm{-g}\) & 30.89 \(\pm\) 3.01 d \\  & III & 8.97 \(\pm\) 0.42 f\(\mathrm{-h}\) & 12.94 \(\pm\) 0.40 a\(\mathrm{-c}\) & 18.76 \(\pm\) 1.85 e\(\mathrm{-g}\) \\  & IV & 8.51 \(\pm\) 0.40 h\(\mathrm{-j}\) & 12.85 \(\pm\) 0.69 b\(\mathrm{-d}\) & 17.00 \(\pm\) 3.00 e\(\mathrm{-i}\) \\  & V & 8.93 \(\pm\) 0.38 f\(\mathrm{-h}\) & 11.09 \(\pm\) 0.75 f\(\mathrm{-i}\) & 14.58 \(\pm\) 1.82 e\(\mathrm{-i}\) \\  & VI & 8.63 \(\pm\) 0.38 g\(\mathrm{-i}\) & 10.59 \(\pm\) 0.75 h\(\mathrm{-i}\) & 14.08 \(\pm\) 1.84 e\(\mathrm{-i}\) \\ EC4 & I & 8.02 \(\pm\) 0.22 i\(\mathrm{-k}\) & 12.31 \(\pm\) 0.62 b\(\mathrm{-g}\) & 60.86 \(\pm\) 6.95 b \\  & II & 10.18 \(\pm\) 0.18 b\(\mathrm{-d}\) & 13.01 \(\pm\) 0.82 a\(\mathrm{-c}\) & 26.93 \(\pm\) 2.76 d \\  & III & 8.09 \(\pm\) 0.37 i\(\mathrm{-k}\) & 13.65 \(\pm\) 1.02 ab & 18.12 \(\pm\) 1.08 e\(\mathrm{-g}\) \\  & IV & 8.51 \(\pm\) 0.64 h\(\mathrm{-j}\) & 13.08 \(\pm\) 0.64 a\(\mathrm{-c}\) & 17.65 \(\pm\) 4.00 e\(\mathrm{-h}\) \\  & V & 8.22 \(\pm\) 0.47 j & 12.94 \(\pm\) 0.65 a\(\mathrm{-c}\) & 18.69 \(\pm\) 3.56 e\(\mathrm{-g}\) \\  & VI & 7.92 \(\pm\) 0.47 j & 12.44 \(\pm\) 0.65 b\(\mathrm{-f}\) & 18.19 \(\pm\) 3.58 e\(\mathrm{-g}\) \\ EC6 & I & 8.13 \(\pm\) 0.55 i\(\mathrm{-k}\) & 12.18 \(\pm\) 0.79 c\(\mathrm{-g}\) & 45.37 \(\pm\) 5.32 c \\  & II & 10.30 \(\pm\) 0.31 bc & 14.28 \(\pm\) 1.16 a & 27.01 \(\pm\) 1.68 d \\  & III & 8.53 \(\pm\) 0.42 h\(\mathrm{-j}\) & 12.53 \(\pm\) 0.98 b\(\mathrm{-e}\) & 19.63 \(\pm\) 2.49 f \\  & IV & 8.30 \(\pm\) 0.55 h\(\mathrm{-j}\) & 12.47 \(\pm\) 0.49 b\(\mathrm{-f}\) & 12.90 \(\pm\) 1.73 g\(\mathrm{-i}\) \\  & V & 7.45 \(\pm\) 0.17 kl & 12.00 \(\pm\) 0.94 c\(\mathrm{-g}\) & 13.65 \(\pm\) 1.79 e\(\mathrm{-i}\) \\  & VI & 7.15 \(\pm\) 0.17 l & 11.50 \(\pm\) 0.94 d\(\mathrm{-h}\) & 13.15 \(\pm\) 1.77 f\(\mathrm{-i}\) \\ \hline \hline \end{tabular} Different letters within each column indicate significant differences according to [PERSON]’s honestly significant difference (HSD) test at \(p=0.05\). EC0: tap water (0 \(\mathrm{d}\) s\(\mathrm{-i}\)); EC2: 2.0 \(\mathrm{d}\) s\(\mathrm{-i}\)); EC4: 4.40 dS m\({}^{-1}\); and EC6: 6.0 dS m\({}^{-1}\). Roman numbers (I\(\mathrm{-VI}\)) indicate the successive harvests. All data are expressed as mean \(\pm\) SE (standard error), n = 3.  
\end{table} 
Table 3: Effect of salinity and biostimulant on hydrophilic antioxidant activity (HAA), ABTS antioxidant activity, and total ascorbic acid (TAA) content in _Dipidaxis temuifolia_ leaves, regardless of biostimulant application. recorded an increase in total phenols in spinach plants with increasing salinity. The same authors suggested a negative effect of a legume-derived protein hydrolysate compared to the control plants [16]. On the other hand, [PERSON] et al. [59] did not record a significant effect of salinity on total phenol content in two lettuce varieties, while they suggested a significant effect of harvesting time and genotype. According to [PERSON] et al.