Total phenolic content (TPC)

	KSA Light	KSA Dark	UAE	Arabic Coffee
TPC (g of Tannic Acid equiv./100g of sample)	0.65 ±0.06^a	0.82 ±0.01^b	0.50 ±0.06^c	2.53 ±0.04^d
FRAP (g of Tannic Acid equiv./100g of Sample)	2.91 ±0.01^a	3.03 ±0.13^b	1.99 ±0.10^b	8.87 ±0.20^c
DPPH (% reduction in absorbance)	70.4 ±1.9^a	71.1 ±2.4^a	64.9 ±3.0^a	73.0 ±2.0^a

*Values are Mean ± SD of three determinations. Means within the same raw having different superscripts are significantly different at p ≤ 0.05

Table 3: Total phenolic content (TPC), Ferric reducing antioxidant power (FRAP), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of roasted date seed extracts and Arabic coffee.*