Table 2. Chlorophyll content of U. pinnatifida subjected to freeze-drying, oven-drying, and microwave-drying methods

Drying conditions	Chlorophyll a (μg/g)	Chlorophyll c (μg/g)	Chlorophyll d (μg/g)	Total chlorophyll (μg/g)1)
Freeze-dried	2,088.82±11.442)a (85.91%)	296.17±9.55a (12.18%)	46.43±1.37a (1.91%)	2,431.41±21.11a
Hot-air dried	988.98±9.21b (87.72%)	109.64±1.23b (9.72%)	28.83±0.31b (2.56%)	1,127.49±10.09b
Microwave-dried	813.19±4.42c (92.18%)	49.82±4.74c (5.65%)	19.17±0.54c (2.17%)	882.18±0.03c

Total chlorophyll content is equivalent to chlorophyll a + chlorophyll c + chlorophyll d.
All values are mean±SD (n=3). Different superscript letters in each column indicate significant differences (p<0.05) by Duncan’s multiple range test.