Table 5.

The percent retention of phenolics and antioxidant capacity of asparagus butt segment at different blanching microwave power for 4 min

Microwave power (W)	Total phenolic retention (%)	Free‐radical scavenging ability retention (%)
150	126.33 (8.77) a	76.99 (6.57) a
300	73.26 (3.01) b	70.67 (2.48) ab
450	69.25 (0.51) b	71.93 (7.42) ab
600	57.15 (1.15) c	58.27 (2.68) b

Data are expressed as mean (standard deviation) and values within a column with the same letter are not significantly different (P > .05)