Table 5.
ABTS radical scavenging activity of Sumaeyaksuk water extract based on harvest times and processing method (%)
Processing method | Harvest time | Concentration (μg/mL) |
31.25 | 62.5 | 125 | 250 | 500 |
SD1) | May | 30.63±0.62a3) | 56.87±0.68b | 87.30±0.34c | 92.90±0.08d | 93.14±0.09d |
June | 19.18±0.99a | 34.91±2.06b | 62.23±0.57c | 89.75±0.21d | 91.49±0.07e |
July | 17.01±2.20a | 36.18±1.55b | 67.33±1.14c | 86.71±0.21d | 86.97±0.01d |
AD2) | May | 14.39±1.90a | 27.65±1.12b | 52.82±0.82c | 79.09±1.23d | 81.84±0.10e |
June | 14.24±1.72a | 30.71±3.19b | 61.57±1.59c | 83.48±0.56d | 84.77±0.08d |
July | 30.02±4.51a | 58.05±3.12b | 82.23±0.99c | 87.04±0.05d | 87.87±0.14d |
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).