Table 2. Total phenolic content and in vitro antioxidant activities of onion powders

Sample	TPC(mg GAE/g)	DPPH(mg VCE/g)	ABTS(mg VCE/g)	FRAP(mg FeSO₄ eq/g)
COP	3.98Â±0.35^b	0.59Â±0.23^b	3.64Â±0.15^c	1.14Â±0.08^b
OFP	4.08Â±0.59^b	1.37Â±0.30^b	4.24Â±0.17^b	1.58Â±0.10^b
OPP	52.68Â±2.58^a	115.22Â±6.60^a	100.82Â±0.24^a	25.45Â±0.99^a

Values are expressed as the meanÂ±SD (n=3). TPC, total phenolic content; GAE, gallic acid equivalents; VCE, vitamin C equivalents; FRAP, ferric reducing antioxidant power; FeSO₄ eq, ferrous sulfate equivalents. Different superscript letters (a-c) within the same column indicate significant differences (p<0.05) by Tukeyâ€™s HSD test.