Table 2. Antioxidant activities of Omija seed oils by roasting conditions and extraction methods

		DPPH radical scavenging activity (%)	ABTS radical scavenging activity (%)
Solvent extraction	Raw1)	36.50±1.68^BA2)	58.54±4.52^A
	R11	36.67±2.84^BA	57.33±2.25^A
	R12	32.40±2.55^ED	57.80±0.47^A
	R21	35.16±1.18^BCD	61.23±2.03^A
	R22	37.17±2.32^BA	60.95±2.36^A
Press extraction	Raw	31.91±1.57^E	59.67±4.08^A
	R11	33.03±0.88^ECD	58.08±5.15^A
	R12	34.70±0.96^BECD	56.16±3.43^A
	R21	35.97±0.32^BC	57.15±4.39^A
	R22	39.27±1.61^A	56.33±5.33^A

Raw, no roasting; R11, roasting at 150°C for 10 min; R12, roasting at 150°C for 20 min; R21, roasting at 250°C for 10 min; R22, roasting at 250°C for 20 min.
Values represent the mean±SD(n=3). Means with different superscript with the column are significantly different (p<0.05) by Duncan’s multiple range test.