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. 2014 Mar;19(1):40–48. doi: 10.3746/pnf.2014.19.1.040

Table 6.

The superoxide anion scavenging activity (%) of differently processed laver extracts

Extraction condition	Con (mg/mL)	Processing method

		Dried laver	Roasted laver	Seasoned laver
100°C, water	100	3.84±0.07^a	3.86±0.26^a	4.34±0.20^a
	200	5.15±0.06^a	4.55±0.29^a	6.19±0.75^a
	250	7.28±0.09^a	6.32±0.13^a	8.44±0.65^a
	500	15.74±0.08^a	13.51±0.11^a	17.47±0.80^ab
	1,000	26.26±0.06^a	23.13±0.03^a	28.84±0.09^ab
37°C, water	100	3.42±0.27^a	3.53±0.08^a	4.08±0.21^a
	200	4.46±0.42^ab	4.77±0.08^a	5.83±0.12^a
	250	7.43±1.62^a	8.93±0.05^a	7.22±0.07^a
	500	12.48±3.65^a	14.77±0.12^a	12.28±0.08^a
	1,000	23.14±0.03^c	23.55±0.03^a	23.05±0.28^a
37°C, 70% ethanol	100	5.67±0.32^a	5.52±0.18^a	6.36±0.28^a
	200	8.67±0.30^a	8.18±0.07^a	10.66±0.04^b
	250	10.13±0.46^a	10.61±0.13^a	13.31±0.05^b
	500	18.88±0.21^a	18.27±0.11^a	21.45±0.12^b
	1,000	32.68±0.13^a	31.53±0.06^a	37.42±0.10^ab

Data are mean±standard deviation of triplicate experiments.

^a–c

Within the same row, values with different superscripted letters are significantly different at P<0.05.