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).