## 3 Results and Discussion
### Change in the Total Antioxidant Capacity through UVA and Heat Exposure  
ABTS and FRAP assays were adopted to measure the antioxidant capacities, and the values of the non-treated ethanol extract and solvent fractions are listed in Table 1. The chloroform fraction showed the highest TAC for the ABTS assay (20.43 \(\pm\) 0.81 mg VCE/g dw), followed by the ethyl acetate fraction (10.75 \(\pm\) 0.47), hexane fraction (4.19 \(\pm\) 0.37), and the extract (2.96 \(\pm\) 0.56). The TAC of the ethanol extract and solvent fractions showed an increase of 1.5-3.2 times after 24 hr of UVA exposure. In addition, the 55 \({}^{\circ}\)C treated  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline  & **Time (h)** & **Ethanol Extract** & **Hexane Fraction** & **Chlorform Fraction** & **Ethyl Acetate Fraction** \\ \hline \multirow{8}{*}{UVA} & 0 & 100.00 b  & 100.00 b  & 100.00 b  & 100.00 b  & 100.00 b  \\  & 1 & 234.55 \(\pm\) 14.41 a  & 255.38 \(\pm\) 6.17 a  & 237.07 \(\pm\) 10.82 a  & 254.43 \(\pm\) 10.32 a  \\  & 3 & 237.69 \(\pm\) 10.89 a  & 240.56 \(\pm\) 12.12 a  & 243.47 \(\pm\) 13.21 a  & 258.24 \(\pm\) 10.57 a  \\  & 6 & 231.40 \(\pm\) 16.34 a  & 248.64 \(\pm\) 12.12 a  & 236.01 \(\pm\) 7.25 a  & 262.05 \(\pm\) 14.29 a  \\  & 12 & 234.55 \(\pm\) 23.74 a  & 244.60 \(\pm\) 7.00 a  & 235.47 \(\pm\) 28.8 a  & 265.10 \(\pm\) 5.28 a  \\  & 18 & 243.98 \(\pm\) 14.41 a  & 240.56 \(\pm\) 14.57 a  & 233.87 \(\pm\) 12.31 a  & 262.82 \(\pm\) 10.81 a  \\  & 24 & 234.55 \(\pm\) 14.41 a  & 243.25 \(\pm\) 20.74 a  & 235.74 \(\pm\) 12.65 a  & 268.15 \(\pm\) 7.35 s  \\ \hline \multirow{8}{*}{55 \({}^{\circ}\)C} & 0 & 100.00 d  & 100.00 d  & 100.00 c  & 100.00 c  \\  & 1 & 109.63 \(\pm\) 7.15 e,f  & 111.18 \(\pm\) 2.74 c,d  & 107.4 \(\pm\) 0.20 a,b  & 113.15 \(\pm\) 3.28 b,c  \\  & 6 & 128.89 \(\pm\) 6.30 c  & 120.75 \(\pm\) 3.74 b,c  & 109.41 \(\pm\) 0.41 a  & 116.55 \(\pm\) 9.14 b,c  \\  & 12 & 117.88 \(\pm\) 4.13 d,e  & 121.35 \(\pm\) 7.18 b,c  & 104.45 \(\pm\) 1.75 a,b,c  & 119.27 \(\pm\) 1.56 a,b  \\  & 18 & 139.89 \(\pm\) 6.30 b,c  & 128.54 \(\pm\) 3.11 b  & 120.09 \(\pm\) 1.67 b,c  & 121.99 \(\pm\) 3.06 a,b  \\  & 24 & 144.02 \(\pm\) 4.76 b  & 130.93 \(\pm\) 6.31 b  & 100.67 \(\pm\) 3.19 c [FONOTE:c]Footnote a: footnotemark: [ENDFOOTNOTE] & 119.61 \(\pm\) 5.89 a,b  \\  & 48 & 203.16 \(\pm\) 4.76 a  & 163.26 \(\pm\) 3.74 a  & 101.73 \(\pm\) 3.48 c  & 131.86 \(\pm\) 5.80 a  \\ \hline \multirow{8}{*}{75 \({}^{\circ}\)C} & 0 & 100.00 d  & 100.00 b  & 100.00 d  \\  & 1 & 96.56 \(\pm\) 4.76 d  & 110.94 \(\pm\) 5.49 f  & 110.46 \(\samples saw significant increases (119.35 \(\pm\) 0.47-244.95 \(\pm\) 12.78). When treated at 75 \({}^{\circ}\)C, the ethanol extract, hexane, and ethyl acetate fractions showed significantly greater TACs than when treated at 55 \({}^{\circ}\)C (Table 3). Similar to the ABTS assay, the chloroform fraction showed the highest TAC (0.217 \(\pm\) 0.004 mM FeSO4 equivalent/g), while the extract showed the lowest TAC via the FRAP assay (0.043 \(\pm\) 0.003). In addition, as shown in Table 4, the increasing trend was shown when under UV and high-temperature conditions. As shown in Table 4, after the UV treatment, the extract, chloroform, and ethyl acetate fractions showed significant increases (115.53-182.94%). In addition, when the high temperature (55 and 75 \({}^{\circ}\)C) treatment was applied to each sample, the TACs decreased initially, but trended toward significant increases with time. In our results, the chloroform fraction that was not treated with UV and high temperatures showed the highest antioxidant capacities in the ABTS and FRAP assays. Generally, phenolic compounds and lipophilic compounds, such as vitamin E, and carotenoids can be extracted using non-polar solvents like hexane and chloroform [36]. ABTS and FRAP assays have been widely used to measure the antioxidant capacities in various food.