Table 2. Extraction yield and antioxidant measurements of mustard extracts with various levels of ethanol concentrations

Traits	Ethanol (%)
	0	25	50	75	100
Extraction yield (%)	24.28±0.28a	17.72±0.40b	16.18±0.50c	13.46±0.79d	11.43±0.36e
TPC (mg GAE/g)	18.87±1.49c	19.85±0.56bc	21.06±0.36b	26.84±0.81a	16.18±1.16d
TFC (mg NE/g)	113.47±9.96b	142.18±18.36b	324.80±25.18a	334.66±27.43a	16.98±6.04c
DPPH (%)	49.75±1.93d	56.93±1.28c	83.23±0.12b	86.60±0.25a	17.32±2.72e

All values represented as mean±SD.
Means in the same row marked with different letters denote significant differences (p<0.05).
TPC, total phenolic contents; GAE, gallic acid equivalents; TFC, total flavonoids contents; DPPH, 2, 2-diphenyl-1-picrylhydrazy free radical scavenging activity.