## 3 Results and Discussion
### Change in the Total Antioxidant Capacity through UVA and Heat Exposure
Aside from  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline  & **Time (h)** & **Ethanol Extract** & **Hexane Fraction** & **Chloroform Fraction** & **Ethyl Acetate Fraction** \\ \hline \multirow{6}{*}{UVA} & 0 & 100.00 \({}^{\circ}\) & 100.00 \({}^{\circ}\) & 100.00 \({}^{\circ}\) & 100.00 \({}^{\circ}\) \\  & 1 & 184.36 \(\pm\) 16.59 \({}^{\mathrm{a}\mathrm{b}}\) & 225.67 \(\pm\) 10.07 \({}^{\circ}\) & 109.79 \(\pm\) 2.26 \({}^{\mathrm{d}\mathrm{,}\mathrm{e}}\) & 171.18 \(\pm\) 7.97 \({}^{\mathrm{a}}\) \\  & 3 & 166.78 \(\pm\) 3.30 \({}^{\mathrm{b}}\) & 241.18 \(\pm\) 6.72 \({}^{\mathrm{b}}\) & 119.34 \(\pm\) 7.95 \({}^{\mathrm{d}\mathrm{,}\mathrm{e}}\) & 161.73 \(\pm\) 8.18 \({}^{\mathrm{a}\mathrm{b}}\) \\  & 6 & 190.95 \(\pm\) 16.59 \({}^{\mathrm{a}\mathrm{b}}\) & 246.99 \(\pm\) 14.64 \({}^{\mathrm{b}}\) & 124.72 \(\pm\) 3.88 \({}^{\mathrm{c}\mathrm{d}}\) & 172.69 \(\pm\) 8.51 \({}^{\mathrm{a}}\) \\  & 12 & 195.34 \(\pm\) 6.86 \({}^{\mathrm{a}\mathrm{b}}\) & 275.10 \(\pm\) 14.54 \({}^{\mathrm{b}\mathrm{c}}\) & 130.29 \(\pm\) 5.98 \({}^{\mathrm{b,}\mathrm{c}}\) & 165.89 \(\pm\) 3.65 \({}^{\mathrm{a}}\) \\  & 18 & 201.93 \(\pm\) 13.72 \({}^{\mathrm{a}}\) & 315.82 \(\pm\) 17.69 \({}^{\mathrm{a}}\) & 138.25 \(\pm\) 5.10 \({}^{\mathrm{a}\mathrm{b}}\) & 178.36 \(\pm\) 5.71 \({}^{\mathrm{a}}\) \\  & 24 & 200.83 \(\pm\) 3.81 \({}^{\mathrm{a}}\) & 320.66 \(\pm\) 14.35 \({}^{\mathrm{a}}\) & 149.59 \(\pm\) 2.60 \({}^{\mathrm{a}}\) & 179.88 \(\pm\) 4.94 \({}^{\mathrm{a}}\) \\ \hline \multirow{6}{*}{55 \({}^{\circ}\)C} & 0 & 100.00 \({}^{\mathrm{d}}\) & 100.00 \({}^{\mathrm{f}}\) & 100.00 \({}^{\mathrm{c}}\) & 100.00 \({}^{\mathrm{e}}\) \\  & 1 & 93.57 \(\pm\) 11.79 \({}^{\mathrm{d}}\) & 107.18 \(\pm\) 3.39 \({}^{\mathrm{e}\mathrm{f}}\) & 113.1 \(\pm\) 2.86 \({}^{\mathrm{a}\mathrm{b}}\) & 108.45 \(\pm\) 0.00 \({}^{\mathrm{f}}\) \\  & 6 & 124.45 \(\pm\) 5.90 \({}^{\mathrm{c}\mathrm{d}}\) & 128.37 \(\pm\) 12.14 \({}^{\mathrm{d}\mathrm{,}\mathrm{e}}\) & 108.47 \(\pm\) 5.88 \({}^{\mathrm{a}\mathrm{b}}\) & 106.9 \(\pm\) 4.65 \({}^{\mathrm{e}\mathrm{f}}\) \\  & 12 & 130.89 \(\pm\) 7.73 \({}^{\mathrm{c}}\) & 148.24 \(\pm\) 9.18 \({}^{\mathrm{c}\mathrm{d}}\) & 108.74 \(\pm\) 2.62 \({}^{\mathrm{b}}\) & 117.23 \(\pm\) 2.37 \({}^{\mathrm{d}}\) \\  & 18 & 157.91 \(\pm\) 23.49 \({}^{\mathrm{b,}\mathrm{c}}\) & 157.52 \(\pm\) 4.59 \({}^{\mathrm{b,}\mathrm{c}}\) & 108.74 \(\pm\) 1.70 \({}^{\mathrm{b}}\) & 119.30 \(\pm\) 1.55 \({}^{\mathrm{c}\mathrm{d}}\) \\  & 24 & 173.36 \(\pm\) 6.68 \({}^{\mathrm{a,b}}\) & 178.71 \(\pm\) 6.88 \({}^{\mathrm{a,b}}\) & 113.64 \(\pm\) 1.70 \({}^{\mathrm{a,b}}\) & 127.05 \(\pm\) 1.55 \({}^{\mathrm{b}}\) \\  & 48 & 233.20 \(\pm\) 24.56 \({}^{\mathrm{a}}\) & 244.95 \(\pm\) 12.78 \({}^{\mathrm{a}}\) & 119.35 \(\pm\) 0.47 \({}^{\mathrm{a}}\) & 142.55 \(\pm\) 3.10 \({}^{\mathrm{a}}\) \\ \hline \multirow{6}{*}{75 \({}^{\circ}\)C} & 0 & 100.00 \({}^{\mathrm{f}}\) & 100.00 \({}^{\mathrm{e}}\) & 100.00 \({}^{\mathrm{a,b}}\) & 100.00 \({}^{\mathrm{g}}\) \\  & 1 & 98.71 \(\pm\) 5.58 \({}^{\mathrm{f}}\) & 97.90 \(\pm\) 6.88 \({}^{\mathrm{f}}\) & 93.52 \(\pm\) 0.00 \({}^{\mathrm{b,}\mathrm{c  
that, correlation with the fucoxanthin contents and TPC showed a strong connection as well (0.834, \(p<0.001\)). As a result of this, we can suggest that the increase of the phenolic contents was due to fucoxanthin degradation.