Table 3. Reducing sugar, total phenolic compounds and flavonoides contents of water extract from Liriope platyphylla at various roasting time
| Roasting time(min) | Reducing sugar(g/100 mL) | Total phenolic compounds(mg/100 mL) | Flavonoid(mg/100 mL) |
| 0 | 8.09±0.041)A2) | 12.02±0.01A | 1.33±0.12A |
| 30 | 12.59±0.08B | 25.01±0.00B | 3.47±0.09B |
| 60 | 17.68±0.11C | 35.01±0.00C | 5.06±0.20C |
| 90 | 16.75±0.03C | 12.01±0.00A | 10.53±0.04D |
1)All values are mean±SD (n=3).
2)A-DMeans with different superscript within the same column are significantly different by Duncan's multiple range test (p<0.05).