Table 7. Antioxidant activity of traditional Korean soy sauce according to onion juice addition ratio

Component	Control¹⁾	OE70	OE100
DPPH free radical scavenging activity (%)	41.17±5.46²⁾^b³⁾	50.26±0.55^a	54.58±3.76^a
ABTS radical scavenging activity (%)	75.38±3.45²⁾^c³⁾	85.05±0.43^b	90.90±0.20^a
SOD-like ability (%)	68.55±0.62²⁾^c³⁾	70.11±0.67^b	72.82±0.99^a

Control, traditional Korean soy sauce without onion juice; OE70, traditional Korean soy sauce with 70% onion juice added; OE100, traditional Korean soy sauce with only onion juice added.
All values are mean±SD (n=3).
Means followed by the different letters in same row are significantly different (p⟨;0.05, a⟩b⟩c).