Table 7.
Antioxidant activity of Sumaeyaksuk water extract based on harvest times and processing method in a β-carotene linoleic acid system
Processing method | Harvest time | Concentration (μg/mL) |
31.25 | 62.5 | 125 | 250 | 500 |
SD1) | May | 25.53±2.85a3) | 51.69±0.97b | 66.08±7.90c | 74.47±1.59d | 81.43±2.56e |
June | 30.09±1.63a | 50.22±0.37b | 63.20±0.99c | 73.81±0.99d | 80.52±1.72e |
July | 25.16±1.12a | 47.10±1.71b | 62.58±2.96c | 71.61±3.35d | 74.19±2.96e |
AD2) | May | 38.20±2.34a | 58.75±2.30b | 64.25±6.27c | 73.82±0.70d | 81.28±0.91e |
June | 39.38±1.34a | 56.28±0.47b | 67.75±1.49c | 75.66±1.50d | 81.40±1.23d |
July | 35.98±2.22a | 50.81±3.75b | 63.29±1.27c | 70.19±1.99d | 79.00±1.42e |
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).