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).