Table. 2.

Table. 2. Table 2

Antioxidant activities of WJB, soybean, and skim milk kefir

Sample	Fermentation time (h)	DPPH (%)	ABTS (%)	TPC (mg GAE/g sample)	TFC (mg CATE/g sample)
WJB kefir	0	30.81±4.51^c	31.36±3.51^c	0.16±0.20^a	0.01±0.08^a
	24	40.47±1.78^b	44.91±2.66^bc	0.20±0.08^a	0.01±0.06^a
	48	46.29±3.84^b	45.25±2.08^bc	0.23±0.10^a	0.05±0.06^ab
	72	90.51±4.73^a	86.63±2.34^a	0.28±0.00^b	0.08±0.06^b
Soybean kefir	0	17.66±4.21^ab	15.24±2.06^b	0.14±0.03^a	0.01±0.00^a
	24	19.37±0.72^ab	15.77±1.06^b	0.18±0.07^a	0.01±0.00^a
	48	21.00±2.06^ab	16.61±2.80^b	0.21±0.02^a	0.01±0.03^a
	72	27.54±1.69^a	19.35±0.04^a	0.35±0.01^b	0.01±0.04^a

Values are presented as mean±SD from three repetitions.

Different superscript letters in the same column (a-c) indicate that the results were significantly different (P<0.05) according to Duncan’s multiple range test. TPC and TFC (a,b) is not significanly different.

WJB, white jack bean; DPPH, 2,2-diphenyl-1-picrylhydrazyl; ABTS, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt; TPC, total phenolic content; GAE, gallic acid equivalent; TFC, total flavonoid content; CATE, catechin equivalent.

Prev Nutr Food Sci 2023;28:453~462 https://doi.org/10.3746/pnf.2023.28.4.453