Table 3. Total polyphenol, phlorotannin and flavonoid contents of U. pinnatifida subjected to freeze-drying, oven-drying, and microwave-drying methods

Drying conditions	Total polyphenol content (μg GAE/g)	Total phlorotannin content (μg PGE/g)	Total flavonoid content (μg QE/g)
Freeze-dried	1,360.60±9.47^1)a	1,887.10±22.97^a	14.35±0.14^a
Hot-air dried	507.89±21.29^c	723.06±14.73^c	4.73±0.02^c
Microwave-dried	767.35±10.72^b	1,384.51±23.39^b	6.62±0.02^b

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.