Table 5. DPPH radical scavening ability of garlic peel treated by roasting, steaming, roasting after steaming and blanching

Processing method	DPPH radical scavenging ability (%)
Control	57.45±0.831)c2)
Roasting	65.54±2.74b
Steaming	59.11±0.84c
Roasting after steaming	81.28±0.76a
Blanching	29.33±0.28d

Values are mean±SD.
Means with different letters in the same column are significantly different by Duncan’s multiple range test (p<0.05).