Table 6.
FRAP of Sumaeyaksuk water extract based on harvest times and processing method (μM)

Processing method	Harvest time	Concentration (μg/mL)
		31.25	62.5	125	250	500
		SD1)	May	1.67±0.58a3)	38.67±1.34b	113.14±3.52c	249.30±2.35d	489.90±7.59e
June	2.58±0.53a		5.92±1.32b	45.57±1.83c	121.60±1.61d	261.49±4.88e
July	8.72±0.98a		15.88±1.59b	65.08±1.57c	158.92±2.61d	327.74±7.67e
AD2)	May	2.28±0.48a	5.26±0.73b	43.09±1.08c	116.64±2.38d	251.73±3.91e
	June	3.82±1.05a	11.43±1.68b	55.84±1.12c	140.54±5.34d	293.48±8.79e
	July	9.70±1.07a	50.95±1.33b	134.35±2.43c	295.31±5.12d	590.40±7.45e

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).