Table 3. Hunter’s color values of persimmon leaf tea prepared under different pH conditions

Samples1)	Parameters2)
	L	a	b	ΔE
pH 4	44.33±0.023),c	−2.54±0.02b	10.52±0.02a	11.66±0.02a
pH 5	44.82±0.02b	−2.68±0.04a	11.88±0.02b	12.69±0.02b
pH 6	43.24±0.03b	−1.57±0.03c	15.21±0.02c	16.32±0.02c
pH 7	39.05±0.02a	5.25±0.03d	19.47±0.02d	23.04±0.02d

Different pH conditions were adjusted using McIlvaine buffer solution containing 10 mg/mL of persimmon leaf powder.
L, lightness; a, redness; b, yellowness.
Each value represents mean±SD (n=5).
Different superscripts within a column indicate significant differences (one-way ANOVA followed by the Duncan’s multiple range test, p<0.05).