Table 6. Total polyphenol content and total flavonoid content of traditional Korean soy sauce according to onion juice addition ratio

Component	Control¹⁾	OE70	OE100
Total polyphenols (mg/100 g)	470.83±11.09²⁾^c³⁾	514.37±9.53^b	543.39±9.74^a
Total flavonoids (mg/100 g)	58.70±6.80^b	67.80±3.20^a	69.83±0.89^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).