Table 3.
Change in total phenolics (mg/L) 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	230±8b2)	241±7a	270±12a	263±14a	267±11a	238±9a
160	206±4c	239±6a	261±8a	280±11a	277±12a	256±12a
170	200±3c	250±9a	261±9a	285±12a	265±11a	235±10a
180	221±3ab	207±5b	219±4b	194±10b	189±3b	181±3b
190	261±9a	203±2b	195±3c	172±10c	164±2c	141±2c

Total phenolics of grape seed tea extracted from unroasted grape seed was 193±4 mg/mL.
Means in the same column bearing different superscripts are significantly different (p < 0.05).