Table 7.
Antioxidant activities of the sponge cakes containing different amounts of cabbage powder

	Cabbage powder content (%)
	0	5	10	15
	Total polyphenol contents (µg GAE/mL)	30.79±0.01^c1)	31.00±0.01^c	34.39±0.01^b	40.97±0.01^a
DPPH radical scavenging activity (%)	86.33±0.26^c	92.99±0.15^b	97.52±3.00^ab	99.32±0.53^a
Reducing power (OD at 700 nm)	0.15±0.00^d	0.49±0.01^c	0.54±0.01^b	0.54±0.01^b

Values are mean±SD (n=3), means followed by the same letter in a row do not significantly different (p<0.05).