Table 3. The DPPH 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	42.00±0.33^1)a2)D3)	31.62±0.40^bD	28.77±0.44^cD
Distilled water	800	68.26±0.47^aB	58.30±0.40^bB	53.90±0.40^cA
80% Etanol	400	49.40±0.15^aC	36.67±0.51^bC	32.62±0.29^cB
80% Etanol	800	74.96±0.14^aA	64.68±0.46^bA	52.64±0.27^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.