Table 1.

TPC, TFC, and antioxidant activity for different fermented soymilks.

Group	TPC (mg/g)	TFC (mg/g)	DPPH Radical-Scavenging Rate/%	ABTS Radical-Scavenging Rate/%	Iron Ion Chelating Ability/%	Total Antioxidant Properties (mg/g)
PP-FSM	2.59 ± 0.028 a	2.41 ± 0.28 a	57.16 ± 0.33 b	45.58 ± 0.72 a	40.89 ± 0.78 a	257.93 ± 1.25 b
P-FSM	2.60 ± 0.057 a	2.10 ± 0.034 b	57.63 ± 0.31 a	42.27 ± 0.32 b	38.82 ± 0.28 b	263.4 ± 1.67 a
FSM	2.04 ± 0.023 b	1.86 ± 0.074 c	52.67 ± 0.13 c	34.83 ± 0.31 c	37.43 ± 0.59 c	215.17 ± 0.98 c

^a–c Means within three samples with different superscripts are significantly different (p < 0.05).