Comparative Estimation of Nutritionally Important Chemical Constituents of Red Seaweed, Gracilariopsis longissima, Affected by Different Drying Methods

Table 4

Total phenolic and flavonoid contents of dried red seaweed, Gracilariopsis longissima, by different processed methodologies.

Drying methods	Total phenolic content (mg GAE/g dry weight)	Total flavonoid content (mg QE/g dry weight)
Freeze dried	88.70 ± 2.19^a	71.46 ± 2.17^a
Oven dried	81.53 ± 2.38^b	69.55 ± 2.51^a
Sun dried	73.85 ± 2.27^c	60.16 ± 1.97^b

Mean values and standard deviation of measurements for the three replicates. Different superscripts in a row differ significantly ( < 0.05).