Table 3.
Total polyphenol contents and antioxidant activities of extracts of pear by sugar, soy sauce, and soybean paste sauce Ⅰ added with extracts of pear by sugar

Item	Extracts of pear by sugar	Soy sauce	Soybean paste sauceⅠ
Total polyphenol contents (mg/100 g)	71.2±5.01)	147.7±12.6	156.2±13.4
DPPH (%)	9.7±3.7	43.6± 6.3*	17.0± 5.0
ABTS+ (%)	14.2±7.5	18.9± 2.1	17.0± 9.0

All values are mean±SD.
Values with different superscripts are significantly different at the p<0.05 by t-test.