Table 3
Total polyphenol contents and DPPH radical scavenging ability (RSA) of germinated aromatic r ice with different roasting temperatures and time

Roasting temperature(℃)	Roasting time(min)	Polyphenols (mgGAE1)/g)	DPPHradical scavengingability(%)
Unroasted	0	0.90±0.132)gA3)	4.66±0.89gA
200	10	1.58±0.04fC	6.05±0.68fC
	20	2.03±0.27dB	9.78±0.63eB
	30	2.37±0.02cA	11.73±0.58cdA
250	10	1.69±0.03efC	6.98±0.19fC
	20	2.57±0.08bcB	10.68±1.21deB
	30	3.28±0.14aA	13.22±0.53bA
300	10	1.91±0.35deC	12.62±1.59bcC
	20	2.83±0.02bB	13.44±0.58abB
	30	3.43±0.14aA	16.64±0.65aA

¹⁾GAE, galic acid equivalents.
²⁾Values are means±SD of triplicate determinations.
³⁾Different superscripts within the whole column (a-g, all groups) and each column (A-C, roasting temperature groups) indicate significant differences (p<0.05).