Table 2.

Color characteristics of burdock root tea prepared by different conditions of extraction

Number of roasting	Extraction time (min)	Concentration (mg/mL)	L*	a*	b*	ΔE	C
0	30	1.00	55.53±0.20ns	0.54±0.06a	−1.44±0.43c	0±0.59g	1.60±0.33d
3	30	1.00	55.42±0.08	0.35±0.16bc	−0.95±0.05c	0.55±0.16f	1.01±0.07f
6	30	1.00	53.98±1.06	−0.09±0.01d	4.33±1.30b	3.31±1.39c	4.71±1.13c
0	60	1.00	55.20±0.47	0.12±0.03d	−0.26±0.13c	1.29±0.24d	0.29±0.08g
3	60	1.00	54.70±0.74	0.33±0.04c	1.55±0.47c	0.87±0.54e	1.53±0.34e
6	60	1.00	50.73±0.06	0.45±0.12ab	11.76±0.70a	11.38±1.07a	11.53±0.63a
6	60	0.10	55.22±0.08	0.17±0.17c	−0.29±0.01c	1.24±0.64d	0.58±0.40g
6	60	0.25	55.51±0.16	0.29±0.06bc	0.97±1.19c	0.53±1.13f	1.13±0.80f
6	60	0.50	54.34±1.03	0.12±0.01d	5.45±0.18b	4.21±0.56b	5.59±0.28b

Values are mean±SD of six separate experiments.

Means sharing the same letter (a–g) are not significantly different at the 5% level.

L*, lightness; a*, redness; b*, yellowness; ΔE, color difference C, chroma.

^nsNot significant.