Table 1. Total phenolics contents (TPC) and ferric reducing antioxidant power (FRAP) value in ethanol extract of in vitro digested buckwheat treated with different roasting temperature and time

Sample	TPC¹⁾	FRAP²⁾
Sample	(μmol tannic acid equivalent/g extract)	(μmol ascorbic acid equivalent/g extract)
Raw	9.61±0.19^b	43.35±1.61^c
180T/10M	9.86±0.22^b	38.00±1.16^d
180T/20M	7.58±0.10^c	36.31±0.79^d
200T/10M	13.14±0.27^a	56.49±1.91^a
200T/20M	9.71±0.41^b	50.79±0.69^b

TPC, total phenolics contents.
FRAP, ferric reducing antioxidant power.
Symbols were listed in the legend of Fig. 1. Each value is mean±SD (n=3). Different letters are significant differences at p<0.05.