*3.5. Extraction Process of Antioxidants*

The extraction process was carried out using a 70% solution of acetone employing a single extraction of polyphenols from the examined samples. In this process, 3 mL of the digested material was mixed with 7 mL of acetone (≥99%) to obtain 70% concentration of acetone in the solution. The mixture was then shaken (shaker type KL-942) for 1 h at room temperature. Afterwards, the samples were centrifuged by 1700× *g* and 300 µL of the supernatant was used for total polyphenols and antioxidative activity analysis.
