Table 2.
Electron donating ability of hot-water and ethanol extracts from soybean and small black bean (%)

Samples1)	Concentration of extracts (mg/mL)
	0.625	1.25	2.5	5	10
	SWE	19.99±0.663)^no4)	21.51±0.45ⁿ	26.51±0.36^m	40.25±1.52^j	57.70±2.71^f
SBWE	19.68±0.95^no	24.59±0.37^m	33.07±0.48^k	51.99±0.93^h	73.05±0.80^d
SEE	18.38±2.38^o	21.33±0.72ⁿ	34.23±1.31^k	53.10±0.07^h	77.82±0.78^a
SBEE	19.50±1.34^no	29.09±0.60^l	46.14±0.70ⁱ	55.60±1.20^g	69.03±0.87^e
AsA2)	74.21±1.78^cd	74.56±0.90^bcd	74.43±0.21^bcd	75.95±0.61^abc	76.53±0.93^ab

The experimental samples are as follows SWE : Soybean hot-water extract, SBWE : Small black bean hot-water extract, SEE : Soybean ethanol extract, SBEE : Small black bean ethanol extract.
AsA : ascorbic acid.
All value are expressed as Mean±SD of triplicate determinations.
Different superscripts within the column are significantly different at p<0.05 by Duncan's multiple range test.