Table 4.
Antioxidant contents of Phellinus baumii extracts depending on extraction conditions

Ethanol conc. (%)	TPC1) (GAE g/L)			TFC (CE g/L)
	pH 4	pH 7	pH 10	pH 4	pH 7	pH 10
	0	0.37±0.01aD2)	0.29±0.01cD	0.35±0.00bD	0.25±0.00bD	0.28±0.00aD	0.24±0.00cD
30	1.11±0.01bC	1.08±0.01cC	1.33±0.02aC	1.00±0.00bC	0.93±0.01cC	1.08±0.01aC
60	2.05±0.01bA	2.16±0.01aA	1.78±0.02cA	1.70±0.01bA	1.74±0.01aA	1.49±0.01cB
90	1.18±0.03bB	1.19±0.01bB	1.38±0.02aB	1.28±0.01cB	1.27±0.05bB	1.50±0.01aA

TPC, total phenolic contents; TFC, total flavonoid contents; GAE, gallic acid equivalent; CE, catechin equivalent.
^abcdMean±SD (n=3) within each row followed by the same letter are not significantly different (p<0.05); ^ABCDmean±SD (n=3) within each column followed by the same letter are not significantly different (p<0.05).