Table 4. Total polyphenol and total flavonoid contents of Jerusalem artichoke tea made with different heating time

Measurement	Heating time (min)
	0	2	4	6
Total phenolic content (μg GAE2)/mL)	44.78±0.621)c4)	46.46±0.61c	98.20±1.21b	194.31±5.03a
Total flavonoid content (μg QE3)/mL)	19.86±0.85d	21.71±0.81c	27.62±0.32b	53.64±0.81a

Data were the mean±SD of triplicate experiments.
GAE, gallic acid equivalent.
QE, quercetin equivalent.
Values with different superscript letters within the same row are significantly different at p⟨0.05.