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The effects of thermal processing techniques on the total antioxidant capacity of the selected Brassica vegetables measured by the ABTS radical scavenging assay. The bars represent means ± standard deviations (n = 3). The different letters for each vegetable indicate statistical differences based on a two-way analysis of variance. mM, millimoles; g, gram; TE, Trolox equivalent; AF, air-fry; FD, freeze-dry; ABTS, 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid.
