Table 1. Extraction yields of green tea, ashitaba, perilla leaf, dill seed and barley sprout obtained under different conditions

	Solvent	Heat treatment	Abbreviation	Concentration (g/100 mL, liquid)	Yield (%, w/w)
Green tea (Leaf from Camellia sinensis)	DW	○	GT0	4.08±0.01^b¹⁾	27.23±0.09^b
	50% EOH	×	GT50	3.46±0.60^c	23.06±0.22^c
	80% EOH	×	GT80	3.43±0.34^c	22.87±2.24^c
Ashitaba (Leaf from Angelica keiskei)	DW	○	A0	4.66±0.01^a	31.05±0.10^a
	50% EOH	×	A50	5.14±0.09^a	34.24±0.60^a
	80% EOH	×	A80	3.10±0.03^cd	20.67±0.19^cd
Perilla leaf (Leaf from Perilla frutescens)	DW	○	PL0	2.76±0.03^d	18.38±0.22^de
	50% EOH	×	PL50	2.80±0.00^d	18.66±0.02^de
	80% EOH	×	PL80	2.01±0.11^e	13.39±0.72^fg
Dill seed (Seed from Anethum graveolens)	DW	○	DS0	1.66±0.02^e	16.60±0.23^ef
	50% EOH	×	DS50	1.72±0.05^e	11.47±0.12^g
	80% EOH	×	DS80	1.71±0.10^e	11.41±0.13^g
Barley sprout (Sprout from Hordeum vulgare)	DW	○	BS0	2.14±0.31^e	21.42±3.11^cd
	50% EOH	×	BS50	2.05±0.27^e	13.67±1.80^fg
	80% EOH	×	BS80	1.83±0.08^e	12.19±0.51^g

The different small letters indicate significantly different values in each the vertical column (p<0.05).