Table 3. Total polyphenol and flavonoid content, and ABTS radical scavenging capacity of commercial perilla oil

Sample	Total polyphenols (mg GAE¹⁾/mL)	Total flavonoids(mg CE²⁾/mL)	ABTS radical scavenging capacity (%)
PO1	0.329±0.010^3)c4)	0.137±0.023^ab	49.830±0.241^e
PO2	0.308±0.034^c	0.146±0.014^a	45.578±1.443^f
PO3	0.447±0.007^b	0.142±0.006^a	79.195±0.882^b
PO4	0.258±0.005^d	0.113±0.008^bc	45.805±1.122^f
PO5	0.325±0.003^c	0.112±0.012^bc	66.270±0.882^d
PO6	0.455±0.020^a	0.124±0.026^abc	81.406±0.962^a
PO7	0.198±0.009^e	0.120±0.008^abc	32.256±0.080^h
PO8	0.233±0.017^d	0.082±0.012^de	45.692±1.283^f
PO9	0.201±0.005^e	0.098±0.002^cd	34.637±0.080^g
PO10	0.139±0.010^f	0.042±0.002^g	20.748±0.481ⁱ
PO11	0.402±0.003^b	0.100±0.005^cd	75.000±0.882^c
PO12	0.187±0.017^e	0.036±0.008^g	13.492±0.481^k
PO13	0.171±0.000^ef	0.071±0.000^ef	15.646±0.321^j
PO14	0.118±0.003^f	0.052±0.003^fg	16.610±0.561^j
PO15	0.179±0.012^ef	0.077±0.002^def	11.508±0.561^l

GAE, gallic acid equivalents.
CE, catechin equivalents.
Values are mean±SD (n=3).
Values with different superscript letters in the same column indicate significant differences by Duncan’s multiple range test at p<0.05.