Table 4 Effect of heating, microwave, roasting and UV treatment on total phenolic compound in leaves of pomegranate.

Treatmentz	Total phenolic compound (mg/g D.W.)
	100℃/ Oven	150℃/ Oven	Microwave	Roasting	UV
SD	39.9±1.1 cy	39.9±1.1 b	39.9±1.1 c	39.9±1.1 c	39.9±1.1 b
HD	40.1±0.3 c	40.1±0.3 b	40.1±0.3 c	40.1±0.3 c	40.1±0.3 b
5 min	39.8±0.6 c	43.8±0.2 a	42.0±0.8 b	39.4±0.6 c	40.4±0.8 b
10 min	42.5±0.2 b	40.8±0.1 b	43.2±1.0 b	41.1±0.7 b	41.4±0.5 b
15 min	43.7±0.4 a	42.3±1.3 a	44.7±1.3 a	44.0±0.5 a	42.6±0.9 a
20 min	41.4±0.5 bc	40.8±0.1 b	40.8±0.5 c	41.2±0.2 b	41.4±1.2 b
60 min	44.1±0.5 a	41.5±0.8 b	42.2±0.6 b	42.6±0.4 b	40.3±0.5 b

^zSD : dried in the shade, HD : hot air drying.
^yMean separation within columns by Duncan’s multiple range test at 5% level.
Values are mean ± standard deviation, n = 3.