Table 3.
Glucose, total phenolic compounds and flavonoids contents of Sumaeyaksuk water extract based on harvest times and processing method (g/100 g)

Processing method	Harvest time	Glucose	Total phenolic compounds	Flavonoids
SD1)	May	0.42±0.02a3)	3.45±0.14d	3.26±0.02f
	June	0.42±0.04ab	1.88±0.14b	1.62±0.06c
	July	0.43±0.01ab	1.85±0.09b	1.75±0.03d
AD2)	May	0.47±0.04b	1.29±0.08a	0.87±0.02a
	June	0.41±0.02a	1.77±0.07b	1.36±0.03b
	July	0.44±0.01ab	2.90±0.08c	2.41±0.02e

Only dried at shade for 12 days.
Aged for 7 days at 60°C and then roasted for 220 minutes at over 90°C.
Values are mean±SD (n=3). Means with different superscripts within the same column are significantly different (p<0.05).