Table 4. The ABTS radical scavenging activity of broccoli cooked with different methods

Extraction solvent	Conc. (μg/mL)	Cooking method
Extraction solvent	Conc. (μg/mL)	Fresh	Steaming	Boiling
Distilled water	400	33.47±0.43^1)a2)D3)	26.05±0.67^bD	22.26±1.28^cD
Distilled water	800	58.75±0.73^aB	42.74±0.17^bB	35.87±0.64^cB
80% Etanol	400	39.22±0.23^aC	30.14±0.43^bC	27.62±0.46^cC
80% Etanol	800	60.66±0.47^aA	57.81±0.55^bA	40.22±0.58^cA

All values are mean±SD (n=3).
Means with different superscript letters (^a-c) in the same row are significantly different (p<0.05) by Duncan’s multiple range test.
Means with different superscript letters (^A-D) in the same column are significantly different (p<0.05) by Duncan’s multiple range test.