Table 2 Antioxidant activity of garlic at different cooking temperatures and times

42.90 ± 0.72^a

50.26 ± 0.47^b

60.50 ± 4.12^bc

67.97 ± 0.30 ^cd

72.31 ± 0.27^d

73.95 ± 3.90^d

48.99 ± 4.50^a

52.13 ± 0.61^b

59.42 ± 1.22^bc

71.38 ± 0.18 ^cd

75.00 ± 2.06^d

75.75 ± 2.12^d

48.06 ± 0.79^a

65.88 ± 0.44^b

66.22 ± 0.32^bc

71.52 ± 0.10 ^cd

75.90 ± 1.77^d

76.98 ± 0.40^d

48.02 ± 0.55^a

66.07 ± 3.74^b

72.80 ± 0.19^bc

71.82 ± 0.57 ^cd

76.31 ± 0.69^d

81.95 ± 0.68^d

48.95 ± 1.22^a

48.77 ± 0.49^a

46.04 ± 1.34^ab

46.64 ± 0.57^b

31.05 ± 0.45^c

3.33 ± 1.70^d

47.68 ± 0.31^a

49.14 ± 0.95^a

46.49 ± 0.28^ab

46.79 ± 0.46^b

31.39 ± 0.91^c

2.13 ± 1.26^d

47.53 ± 0.74^a

47.27 ± 0.22^a

47.20 ± 0.79^ab

27.73 ± 0.37^b

16.74 ± 2.82^c

2.24 ± 1.22^d

37.97 ± 1.84^a

46.97 ± 4.57^a

32.03 ± 6.46^ab

27.58 ± 0.37^b

15.25 ± 3.16^c

2.24 ± 0.80^d