Table 5. Contents of polyphenols in mulberry leaf teas treated with three different processing methods
| Mulberryleaf tea | Significantly1) | Phenolics (mg/100 g, dry weight) |
| CGA2) | RT3) | IQT4) | Q3MG5) | AG6) | K3MG7) | Total flavonoid |
| Control | * * | 1,045.3±41.98)b9) | 115.4±10.2b | 130.2±12.0b | 537.2±20.9a | 14.6±0.7b | 251.6±15.9a | 1,049.0±17.2b |
| Roasted tea | * * | 1,445.9±38.1a | 144.1±12.0a | 168.6±13.3a | 561.1±25.0a | 21.3±0.5a | 254.5±16.8a | 1,268.8±18.2a |
| Steamed tea | * * | 361.6±25.4c | 25.2±0.9c | 37.2±1.0c | 99.6±2.80b | 2.9±0.0c | 41.1±1.0b | 208.0±11.0c |
| Fermented tea | * * | 14.5±0.6d | ND10) | 12.6±0.3d | 2.8±0.0c | ND | ND | 16.5±0.3d |
1)**Siginificantly different (p<0.05) among samples in a row.
2)CGA, chlorogenic acid.
3)RT, rutin.
4)IQT, isoquercitrin.
5)Q3MG, quercetin-3-O-(6″-O- malonyl)-β-D-glucoside.
6)AG, astragalin.
7)K3MG, kaempferol-3-O-(6″-O-malonyl)-β-D-glucoside.
8)Each value is presented as mean±SD (n=3).
9)a-dValues in the same column with different superscripts are significantly different (p<0.05).
10)ND, not detected.