. 2015 Aug 3;4(3):533–547. doi: 10.3390/antiox4030533

Table 4.

Antioxidant activities, polyphenolic and flavonoid content of red onion extracts measured through different methods.

Method	Ethanol 85%	Ethanol 100%
Total Phenols (mg GAE/100 g of sample)	232.2 ± 2.5 ^a	287.6 ± 5.0 ^b
ABTS (mg Trolox/100 g of sample)	109.1 ± 2.4 ^a	118.3 ± 0.2 ^b
FRAP (mg Trolox/100 g of sample)	57.6 ± 0.9 ^a	59.1 ± 1.0 ^a
Flavonoid (mg quercetin/100 g of sample)	187.8 ± 2.1 ^a	178.7 ± 5.3 ^a

Lower case letters ^a,b indicate significant differences in method results among the extracts.