Table 1.
Total tanin, flavonoid, and phenolic contents of sweet potato leaves at various drying temperatures

Cultivars	Temp. (°C)	Total tanin (mg/g)	Flavonoids (mg/g)	Total phenolics (mg GAE/g)
Shinmi	40	10.87±0.10b1)	55.18±0.40a	69.98±1.37b
	50	9.62±0.26d	42.01±1.12c	51.53±1.09c
	60	7.89±0.36fg	30.67±0.06e	31.19±1.12f
	70	7.28±0.14g	25.21±0.30f	27.93±1.17g
Hayanmi	40	12.37±0.57a	55.37±1.10a	85.10±0.72a
	50	10.17±0.17c	46.67±1.30b	71,72±0.85b
	60	9.00±0.30de	40.73±0.44cd	41.93±0.75d
	70	8.26±0.45ef	39.63±0.87d	38.75±1.40e

Means±SD (n=3) in a row followed by same letter are not significantly different by Duncan’s multiple range test (p<0.05).