Table 2.
Change in turbidity (O.D. 650 nm)1) of grape seed tea extracted from grape seeds which were roasted at different conditions.

Roasting Temp. (°C)	Roasting time (min)
	10	20	30	40	50	60
	150	0.271±0.015ab	0.256±0.017b	0.345±0.022a	0.276±0.016ab	0.381±0.022a	0.399±0.024a2)
160	0.305±0.020a	0.325±0.024a	0.290±0.019b	0.300±0.019a	0.332±0.021ab	0.329±0.022b
170	0.232±0.014bc	0.248±0.020b	0.248±0.008c	0.286±0.016ab	0.310±0.017b	0.305±0.011bc
180	0.256±0.016b	0.254±0.022b	0.265±0.007b	0.254±0.010b	0.250±0.011c	0.242±0.009c
190	0.224±0.012c	0.195±0.009c	0.158±0.007d	0.149±0.008c	0.120±0.007d	0.121±0.006d

Turbidity of grape seed tea extracted from unroasted grape seed was 0.120±0.006.
Means in the same column bearing different superscripts are significantly different (p < 0.05).