Fig. 3. Comparative antioxidant capacity. Total flavonoid content (A), total polyphenol content (B), 2,2-diphenyl-1-picrylhydrazyl (DPPH) (C) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonate) (ABTS) (D) radical scavenging capacity of C. indicum L. extract (CI) and ferments as a measure of the antioxidant capacity. Values are presented as the mean±SD (n=3). *P<0.05, **P<0.01, and ***P<0.001 versus CI group. LLF15, CI fermented with L. lactis KCTC 3115; LPF74, CI fermented with L. paracasei KCTC 3074; LPF07, CI fermented with L. plantarum KCTC 3107; LCF09, CI fermented with L. casei KCTC 3109; LRF37, CI fermented with L. rhamnosus KCTC 3237.
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