Table 1.
The content of total phenolic and flavonoid compounds in each garlic extracts

Freezing condition	Total phenolic content (µg GAE1)/g)	Total flavonoid content (µg QE2)/g)
Control (4°C)	6.91±0.69a3)	6.91±0.69a
-20°C	6.70±0.76a	0.263±0.015a
-80°C	7.73±1.07a	0.327±0.058a
-196°C	7.25±0.82a	0.260±0.036b

Total phenolic content was expressed as µg/g gallic acid equivalent.
Total flavonoid content was expressed µg/g quercetin equivalent.
The values represent mean±SD for triplicate experiments. Means with same letters within a column are not significantly different at p<0.05 by Duncan s multiple range test.