Table 5.
Change in inhibition effect (%)1) of grape seed tea extracted from grape seeds which were roasted at different condition.

Roasting Temp. (°C)	Roasting time (min)
	10	20	30	40	50	60
	150	74.9±1.4c2)	78.0±1.5a	80.1±1.8a	81.2±1.8a	81.2±1.7a	78.4±1.6a
160	79.2±1.6a	79.2±1.7a	77.0±1.2b	77.2±1.3b	78.8±1.8ab	72.5±1.0b
170	76.0±1.5b	78.2±1.5a	79.9±1.8ab	78.4±1.6a	77.6±1.8b	76.4±1.2a
180	79.8±1.7a	78.1±1.6a	77.0±1.4ab	77.0±1.4b	75.2±1.2b	73.1±1.0b
190	75.8±0.9bc	77.4±1.3a	80.7±1.6a	79.1±1.5a	78.5±1.7ab	77.2±1.3a

Inhibition effect of grape seed tea extracted from unroasted grape seed was 66.9±0.5 %.
Means in the same column bearing different superscripts are significantly different (p < 0.05).