Table 8. Antioxidant activity 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
DPPH free radical scavenging activity	30.16±1.89	62.21±0.452)b3)	37.45±0.54f	59.13±1.12d	61.18±0.68bc	65.47±0.83a*	40.45±0.54e*	61.27±1.57bc	59.81±1.95cd
ABTS radical scavenging activity	82.31±0.72	88.32±0.97a	64.68±1.66c	89.81±0.50a	88.65±0.25a	84.96±0.76b**	59.12±2.05d	85.90±0.53b	85.12±0.60b
SOD-like activity	95.26±1.81	93.85±2.46abc	95.87±2.64ab	91.33±3.67bc	98.59±2.10a	89.52±2.10c**	95.01±1.87ab	92.74±2.52bc	95.06±4.03ab

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>f). Significant difference before and after fermentation of same part by t-test. ^*p<0.05, ^**p<0.01.