Table 2 Effect of heating, steaming and UV treatment on antioxidant capacity in immature fruit of pomegranate.

Treatmentz	DPPH radical scavenging activity (%)
	100℃/ Oven	Steaming	UV
SD	93.9±0.1 by	93.9±0.1 d	93.9±0.1 a
HD	94.6±0.1 b	94.6±0.1 b	94.6±0.1 a
5 min	95.0±0.1 a	94.9±0.1 a	94.7±0.2 a
10 min	95.0±0.2 a	94.6±0.1 b	94.4±0.2 a
15 min	95.0±0.1 a	94.6±0.0 b	94.6±0.1 a
20 min	94.6±0.0 b	94.7±0.1 b	94.6±0.2 a
60 min	95.0±0.1 a	94.2±0.1 c	93.9±0.1 a

^zSD : dried in the shade, HD : hot air drying.
^yMean separation within columns by Duncan’s multiple range test at 5% level.
Values are mean ± standard deviation, n = 3.