Table 3
Total phenolic content, total flavonoid content, and antioxidant activities of Korean traditional actinidia leaves dr ied at oven temperature of 150℃ and steam temperature of 350℃ for 40-200 sec

Drying time (sec)	Total phenolic content (g GAE/kg)	Total flavonoid content (g rutin/kg)	Antioxidant activity
			DPPH radical scavenging activity (g BHAE/Kg)	ABTS radical scavenging activity (g AAE/Kg)	FRAP assay (g Fe(Ⅱ)/Kg)
			Control	21.71±0.051)^c2)	13.86±0.16^d	24.91±0.38^b	29.67±0.17^b	66.04±2.69^c
40	25.51±0.21^b	15.22±0.66^c	25.67±0.05^ab	33.53±0.42^a	74.91±1.66^b
120	25.80±0.45^ab	17.84±0.94^b	26.02±0.05^a	32.31±0.14^a	75.96±0.72^b
160	26.27±0.15^a	19.09±0.70^a	26.58±0.28^a	33.83±0.03^a	81.04±3.38^a
200	19.53±0.11^d	12.58±0.71^e	24.69±1.05^b	25.00±2.27^c	52.40±2.26^d

All values are mean±SD (n=3).
Different letters superscript indicate in the same column that means are significantly different (p<0.05) by Duncan’s test.