Table 2. Dry yield, pH, 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power assay (FRAP) and total polyphenol contents (TPC), total flavonoid contents (TFC) of red paprika and yellow paprika

Traits	Freeze-dried paprika powder
Traits	Red	Yellow
Dry yield (%)	8.40±0.04^a	8.40±0.06^a
pH	4.78±0.00^b	4.80±0.00^a
Color
CIE L*	62.20±0.17^b	80.80±0.10^a
CIE a*	30.40±0.35^a	10.77±0.15^b
CIE b*	33.07±0.15^b	52.87±0.40^a
DPPH (%)	84.98±0.17^b	85.50±0.00^a
FRAP (593 nm)	2.73±0.03^b	2.89±0.08^a
TPC (mg GAE/g)	208.16±0.16^b	258.87±0.03^a
TFC (mg NE/g)	64.70±6.24^a	68.46±3.11^a

All values are mean±SD.
Means in the same row with different letters are remarkably different (p<0.05).
GAE, gallic acid equivalents; NE, naringin acid equivalents.