Table 3 Total anthocyanin, phenolic compounds and flavonoids contents of Sengmaksan with Liriope platyphylla roasted different times

Sample code1)	Total phenolic compounds (mg/100 g)	Flavonoid (mg/100 g)a	Total anthocyanin (mg/L)b
S-0	247.24±2.162)^A3)	69.94±0.86^B	1.34±0.26^A
S-30	268.24±5.60^B	69.09±1.67^AB	1.25±0.13^A
S-60	310.01±9.45^C	66.77±0.97^A	1.17±0.19^A
S-90	345.46±0.34^D	66.48±2.35^A	0.96±0.19^A

S-0, Sengmaksan with Liriope platyphylla,; S-30, Sengmaksan with Liriope platyphylla roasted for 30 min at 160±5℃; S-60, Sengmaksan with Liriope platyphylla roasted for 60 min at 160±5℃; S-90, Sengmaksan with Liriope platyphylla roasted for 90 min at 160±5℃.
All values are mean±SD (n=4).
^A-DMeans with different superscript within the same column are significantly different by Duncan’s multiple range test (p<0.05).