Table 7. Total polyphenol and total flavonoid contents of garlic sprouts according to parts and growth period

Components	General garlic bulb	20th day				25th day
		SA1)	SL	SB	SR	SA	SL	SB	SR
Total polyphenol(mg GAE/100 g)	484.45±35.96	566.63±19.642)bc3)	525.32±4.91d	538.75±7.98cd	690.22±15.64a	592.39±1.26b	535.31±15.30d	529.65±18.25d	514.88±30.51d*
Total flavonoid(mg QE/100 g)	183.56±18.49	144.80±18.46bc	167.98±16.96ab	190.77±18.15a	89.73±6.35e	159.62±13.22b*	109.84±17.29de	161.14±13.11b*	131.12±5.85cd***

SA, garlic sprouted all; SL, garlic sprouted leaf; SB, garlic sprouted bulb; SR, garlic sprouted root.
All values are mean±SD (n=3).
Means with different superscript letters in the same row are significantly different at p<0.05 by Duncan’s multiple range test (a>b>c>d>e).
>Significant difference before and after fermentation of same part by t-test. ^*p<0.05, ^**p<0.01, ^***p<0.001.