Table 3 Total polyphenolic, total flavonoids contents of acorn (Quercus species) tea treated by steaming, drying, and roasting methods

Sample1)	Polyphenols (mg%)	Flavonoids (mg%)
Control	0.94±0.022)^d3)	0.33±0.01^d
SR	1.15±0.02^b	0.43±0.01^b
HDR	1.56±0.03^a	0.65±0.01^a
SHDR	1.03±0.02^c	0.38±0.01^c

Control, roasting; SR, steaming and roasting; HDR, hot air drying and roasting; SHDR, steaming and hot air drying and roasting.
Values are means±SD of triplicate determinations.
Different superscripts within a column (a-d) indicate significant differences (p<0.05).