Table 4
Antioxidant activities of onion flesh treated by SHS at various temperature

Type		Antioxidant activities			TPC (mg of GAE/kg)
Type		DPPH (%)	ABTS (%)	FRAP (Absorbance)	TPC (mg of GAE/kg)
Control		37.85±0.12^e	3.99±0.62^a	0.06±0.01^a	3.92±0.63^a
SHS treatment	T100	39.23±0.52^d	4.34±0.35^a	0.06±0.00^ab	1.83±0.29^d
	T150	38.99±0.20^d	4.38±0.20^a	0.06±0.00^ab	2.75±0.25^c
	T200	43.23±0.10^b	3.77±1.44^a	0.06±0.00^ab	2.67±0.38^c
	T250	45.12±0.12^a	3.86±0.08^a	0.05±0.00^ab	3.92±0.94^b
	T300	41.45±0.15^c	4.49±0.13^a	0.05±0.01^ab	4.92±1.56^a