Table 4.
DPPH radical scavenging activity of Sumaeyaksuk water extract based on harvest times and processing method (%)

Processing method	Harvest time	Concentration (μg/mL)
		31.25	62.5	125	250	500
		SD1)	May	30.33±1.45a3)	41.95±1.29b	50.56±0.41c	60.10±0.34d	61.27±1.13d
June	24.60±0.93a		29.44±1.22b	42.53±1.13c	51.27±1.11d	56.71±0.28e
July	27.72±3.14a		35.70±2.38b	45.43±0.18c	53.65±1.04d	61.58±0.55e
AD2)	May	29.34±1.12a	33.25±0.45b	41.89±0.78c	49.71±0.55d	59.53±2.38e
	June	21.41±1.03a	30.63±2.64b	40.00±1.43c	48.76±2.30d	54.19±1.76e
	July	34.85±2.32a	40.51±0.98b	50.16±1.59c	59.32±0.55d	62.23±1.50e

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 row are significantly different (p<0.05).