Figure 7.

Antioxidant activity of L. bulgaricus-fermented oat base: radical scavenging ability (A), OH-free radical scavenging ability (B), ferric reducing antioxidant power (C), and correlation (D); Control—unfermented oat base, Control_h—unfermented homogenized oat base, Unhomog—L. bulgaricus-fermented oat base, Homog—L. bulgaricus-fermented homogenized oat base. Asterisks indicate statistically significant differences between variants without pectin (control) and with pectin according to non-parametric one-way analysis of variance (Kruskal–Wallis) test, p < 0.05. “*”—indicates differences between versions with and without pectin. “**”—indicates differences between control (before fermentation) and after fermentation by L. bulgaricus.