Table 3.
Total polyphenol contents and total flavonoids contents of burdock tea treated by steaming, drying, roasting methods

Processing conditions1)	Polyphenols (mg GAE2)/g)	Flavonoids (mg RHE3)/g)
HDR	6.89±0.133)a5)	1.63±0.03b
SHD	4.83±0.20c	2.07±0.15a
SHDR	6.19±0.14b	2.21±0.26a

Abbreviation: HDR; Hot air drying and roasting, SHD; Steaming and hot air drying, SHDR; steaming and hot air drying and roasting
GAE, galic acid equivalents; RHE, rutin hydrate equivalents
GAE, galic acid equivalents; RHE, rutin hydrate equivalents
Values are means±standard deviations of triplicate determinations
Different superscripts within a column (a-c) indicate significant differences (p<0.05).