Table 1. L^*, a^* and b^* values of Omija seed oils by roasting conditions and extraction methods

		L^*	a^*	b^*
Solvent extraction	Raw1)	86.76±0.90^A2)	-16.55±0.45^D	53.77±3.33^D
	R11	85.56±0.76^BA	-16.66±0.42^D	49.32±1.16^E
	R12	86.43±0.86^A	-17.00±0.44^D	58.10±1.08^C
	R21	83.38±1.60^BAC	-14.14±0.57^D	61.06±1.28^CB
	R22	73.38±0.82^D	-4.08±2.45^B	61.29±2.35^CB
Press extraction	Raw	85.12±0.88^BAC	-16.85±0.18^D	62.39±2.86^CB
	R11	82.19±1.60^BC	-16.46±0.43^D	61.35±3.02^CB
	R12	83.18±0.57^BAC	-15.45±0.28^D	58.51±1.38^C
	R21	81.18±1.50^C	-11.05±0.26^C	64.39±2.36^B
	R22	63.42±6.01^E	10.86±4.06^A	68.95±3.79^A

Raw, no roasting; R11, roasting at 150°C for 10 min; R12, roasting at 150°C for 20 min; R21, roasting at 250°C for 10 min; R22, roasting at 250°C for 20 min.
Values represent the mean±SD(n=3). Means with different superscript with the column are significantly different (p<0.05) by Duncan’s multiple range test.