Table 2. Antioxidant activities and total phenol content of ginger slices at different boiling temperature and time

Samples	DPPH (%)	ABTS (μM)	TPC (mg/L)
Temperature1) (°C)	Control	27.22±2.88b2)	225.63±20.56a	30.68±3.49ab
	60	20.90±1.27a	135.63±8.04a	18.50±0.19a
	70	34.12±6.17c	221.56±35.33a	21.08±0.50bc
	80	57.73±2.76g	596.91±36.67c	56.05±0.88bcd
	90	55.96±0.87g	484.52±21.27c	45.49±2.11cd
	100	42.09±2.30d	333.41±43.81b	50.03±4.87d
Time (h)	1	57.73±2.76g	596.91±36.67c	56.05±0.88bcd
	2	54.23±0.93fg	487.96±1.74bc	53.15±1.81ab
	3	54.24±0.79fg	492.30±17.23c	49.97±0.55bcd
	4	45.64±3.51de	485.15±40.26c	39.67±1.14bc
	5	48.98±4.65ef	453.04±19.51c	40.48±1.40e

Temperature treatment, 1 h; time treatment, 80°C.
Mean±SD (n=3) with different letters are significantly different (p<0.05).