## 3 Results and Discussion
### Antioxidant Capacity  
#### 3.3.1 ABTS Assay  
All samples showed antioxidant activity through scavenging radical cation of ABTS. The best results were shown by the mixture of tahnii, sesame cake, lyophilized pomace extract and freeze-dried aquafaba (LAC), which exerted an activity equivalent to 52.8 \(\pm\) 0.66 \(\upmu\)mol Trolox per one gram of final product. LAC was followed by the mixture of tahnii, sesame cake and lyophilized pomace extract (LC), with 47.8 \(\pm\) 2.50 \(\upmu\)mol Trolox/g, the mixture of tahnii, sesame cake and freeze-dried aquafaba (AC), with 31.6 \(\pm\) 0.86 \(\upmu\)mol Trolox/g, and, finally, the plain tahnii (Control) and the mixture of tahnii and sesame cake (C), with 26.3 \(\pm\) 0.36 \(\upmu\)mol Trolox/g and 25.3 \(\pm\) 0.72 \(\upmu\)mol Trolox/g, respectively (Table 4). LAC and LC had similar results (\(p\) > 0.05) although freeze-dried aquafaba (AF) with activity equivalent to 38.8 \(\pm\) 3 \(\upmu\)mol trolox/g was lower compared to 26.3 \(\pm\) 0 \(\upmu\)mol \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Samples** & **ABTS** & **DPPH** & **CUPRAC** & **FRAP** \\ \hline Control & 26.3 \(\pm\) 0.36 \({}^{\text{a}}\) & 12.2 \(\pm\) 0.18 \({}^{\text{a}}\) & 46.1 \(\pm\) 2.14 \({}^{\text{a}}\) & 26.8 \(\pm\) 0.75 \({}^{\text{a}}\) \\ C & 25.3 \(\pm\) 0.72 \({}^{\text{a}}\) & 11.6 \(\pm\) 0.18 \({}^{\text{a}}\) & 46.1 \(\pm\) 1.44 \({}^{\text{a}}\) & 26.9 \(\pm\) 0.50 \({}^{\text{a}}\) \\ LC & 47.8 \(\pm\) 2.50 \({}^{\text{b}}\) & 20.9 \(\pm\) 0.46 \({}^{\text{b}}\) & 75.0 \(\pm\) 2.22 \({}^{\text{b}}\) & 43.7 \(\pm\) 1.60 \({}^{\text{b}}\) \\ AC & 31.6 \(\pm\) 0.86 \({}^{\text{c}}\) & 12.0 \(\pm\) 0.19 \({}^{\text{a}}\) & 49.6 \(\pm\) 2.60 \({}^{\text{a}}\) & 26.9 \(\pm\) 0.62 \({}^{\text{a}}\) \\ LAC & 52.8 \(\pm\) 0.66 \({}^{\text{b}}\) & 20.1 \(\pm\) 1.65 \({}^{\text{b}}\) & 81.8 \(\pm\) 0.44 \({}^{\text{c}}\) & 46.4 \(\pm\) 3.99 \({}^{\text{b}}\) \\ Cake & 31.1 \(\pm\) 2.71 \({}^{\text{c}}\) & 12.2 \(\pm\) 0.32 \({}^{\text{a}}\) & 51.2 \(\pm\) 1.03 \({}^{\text{a}}\) & 29.9 \(\pm\) 0.08 \({}^{\text{a}}\) \\ LMU & 338.3 \(\pm\) 2.54 \({}^{\text{d}}\) & 181.7 \(\pm\) 1.0 \({}^{\text{c}}\) & 488.0 \(\pm\) 5.04 \({}^{\text{d}}\) & 263.3 \(\pm\) 7.98 \({}^{\text{c}}\) \\ AF & 38.8 \(\pm\) 3.00 \({}^{\text{e}}\) & 10.6 \(\pm\) 1.10 \({}^{\text{a}}\) & 62.7 \(\pm\) 4.46 \({}^{\text{e}}\) & 26.4 \(\pm\) 2.34 \({}^{\text{a}}\) \\ \hline \hline \end{tabular}  
* Results concerning ABTS, DPPH, CUPRAC and FRAP are expressed as men = standard deviation (n = 3) \(\upmu\)mol trolox/g final product. Control: tahnii; C: mixture of tahnii and sesame cake; LC: mixture of tahnii, sesame cake and lyophilized pomace extract; AC: mixture of tahnii, sesame cake and freeze-dried aquafaba; LAC: mixture of tahnii, sesame cake, lyophilized pomace extract and AF: freeze-dried aquafaba. Values in each column without a common letter are significantly different according to [PERSON]’s test.  
\end{table} 
Table 3: Results of total phenolics and total flavonoids. \begin{table}
\begin{tabular}{c c} \hline \hline
**Samples** & **Total Phenolics** & **Total Flavonoids** \\  & **(mg GAE/g)** & **(mg RE/g)** \\ \hline Control & 6.02 \(\pm\) 0.03 \({}^{\text{a}}\) & 4.76 \(\pm\) 0.1 \({}^{\text{a}}\) \\ C & 5.82 \(\pm\) 0.16 \({}^{\text{a}}\) & 4.49 \(\pm\) 0.01 \({}^{\text{a}}\) \\ LC & 9.01 \(\pm\) 0.12 \({}^{\text{b}}\) & 9 \(\pm\) 0.36 \({}^{\text{b}}\) \\ AC & 7.34 \(\pm\) 0.34 \({}^{\text{c}}\) & 4.07 \(\pm\) 0.04 \({}^{\text{c}}\) \\ LAC & 10.71 \(\pm\) 0.18 \({}^{\text{d}}\) & 8.45 \(\pm\) 0.14 \({}^{\text{d}}\) \\ Cake & 6.89 \(\pm\) 0.19 \({}^{\text{e}}\) & 5.01 \(\pm\) 0.02 \({}^{\text{e}}\) \\ LMU & 44.86 \(\pm\) 3.32 \({}^{\text{e}}\) & 61.76 \(\pm\) 3.74 \({}^{\text{f}}\) \\ AF & 18.87 \(\pm\) 0.66 \({}^{\text{f}}\) & 1.1 \(\pm\) 0.03 \(\lx@note{footnote}{Results for fortified tahnii samples and raw materials are expressed as mean \pm standard deviation (n = 3) in mg GAE/g final product for total phenolics and in mg RE/g final product for total flavonoids.