. 2022 Nov 16;11(22):3663. doi: 10.3390/foods11223663

Table 5.

Results of antioxidant properties of the raw and powdered residues of white cabbage (WC) and broccoli (B). HAD: hot-air drying at 50, 60 and 70 °C, FD: freeze drying; C: chopped; G: ground. Mean ± standard deviation.

Sample	Total Phenols (mg GAE/g_dm)	Total Flavonoids (mg QE/g_dm)	DPPH (mg TE/g_dm)	ABTS (mg TE/g_dm)
WC_G_HAD50	3.3 ± 0.2 ^a	2.5 ± 0.7 ^a	1.5 ± 0.3 ^ab	49 ± 3 ^b
WC_C_HAD50	3.7 ± 0.8 ^a	4.0 ± 1.0 ^cd	3.0 ± 0.6 ^d	51 ± 10 ^b
WC_G_HAD60	3.3 ± 0.5 ^a	2.6 ± 0.7 ^ab	1.3 ± 0.3 ^a	49 ± 6 ^b
WC_C_HAD60	4.1 ± 1.1 ^ab	3.7 ± 0.6 ^bc	2.17 ± 0.14 ^c	59.6 ± 1.2 ^b
WC_G_HAD70	4.8 ± 0.9 ^bc	4.1 ± 1.2 ^cd	1.4 ± 0.7 ^a	48 ± 6 ^b
WC_C_HAD70	5.4 ± 0.4 ^c	4.9 ± 0.6 ^d	2.048 ± 0.016 ^abc	58 ± 15 ^b
WC_G_FD	4.0 ± 1.2 ^ab	1.8 ± 0.4 ^a	1.85 ± 0.14 ^abc	25 ± 6 ^a
WC raw	3.9 ± 0.4 ^a	1.8 ± 0.3 ^a	2.08 ± 0.17 ^bc	30 ± 2 ^a
B_G_HAD50	3.5 ± 0.6 ^a	2.2 ± 0.4 ^a	2.60 ± 1.05 ^ab	69 ± 4 ^b
B_C_HAD50	4.8 ± 0.5 ^b	3.1 ± 0.2 ^b	3.1 ± 0.4 ^bcd	83 ± 11 ^c
B_G_HAD60	3.9 ± 0.6 ^ab	2.6 ± 0.4 ^ab	2.1 ± 0.3 ^a	88 ± 11 ^cd
B_C_HAD60	4.4 ± 0.5 ^ab	3.6 ± 0.8 ^c	2.7 ± 0.5 ^abc	98 ± 14 ^de
B_G_HAD70	6.7 ± 1.2 ^c	5.3 ± 0.4 ^e	2.4 ± 0.4 ^ab	90 ± 10 ^cd
B_C_HAD70	8 ± 2 ^d	8.1 ± 0.4 ^f	3.40 ± 0.17 ^cd	108 ± 8 ^e
B_G_FD	4.3 ± 1.2 ^ab	5.50 ± 0.03 ^e	2.9 ± 0.9 ^bcd	50 ± 5 ^a
B raw	5.0 ± 1.0 ^b	4.6 ± 0.7 ^d	3.7 ± 0.3 ^d	34.0 ± 1.6 ^a

^a,b,c… Different superscript letters in the same column for the same residue indicate statistically significant differences at the 95% confidence level (p-value < 0.05).