Table 5 Antioxidant activities of the macarons containing different amounts of cabbage powder

	Cabbage powder content (%)

	0	1	3	5	7

Total polyphenolic contents (μg GAE/mL)	205.81±5.72^b1)	209.13±0.52^b	219.05±4.53^a	223.72±6.22^a	224.21±3.81^a
DPPH radical scavenging activity (%)	28.63±0.53^d	54.05±0.47^c	69.51±0.97^b	93.15±1.66^a	93.82±1.29^a
Reducing power (O.D. at 700 nm)	0.36±0.01^e	0.62±0.01^d	0.76±0.03^c	1.00±0.03^b	1.15±0.07^a

¹⁾Values are mean±SD (n=3), means followed by the same letter in a row were not significantly different (p<0.05).