Table 2.

Antioxidative activities of the fermented rice extracts^†

Rice extract‡	Inhibition of linoleic acid peroxidation			Scavenging of DPPH radical
	Absorbance at 500 nm	Inhibition (%)		Absorbance at 517 nm	Inhibition (%)
Control	1.059 ± 0.054	0		3.098 ± 0.254	0
BHT	0.097 ± 0.004a	90.8		0.325 ± 0.027a	89.5
UBRE	0.509 ± 0.051e	51.9		2.447 ± 0.151f	21
MRRE	0.163 ± 0.024b	84.6		0.504 ± 0.034b	84.6
PLRE	0.223 ± 0.032c	78.9		1.115 ± 0.092c	64
CSRE	0.431 ± 0.022d	59.3		1.379 ± 0.102d	45.2
ABRE	0.485 ± 0.024e	54.2		1.902 ± 0.112e	38.6

^†Values in each column with the same superscript are not significantly different at p<0.05. Values are expressed as mean ± SD (n = 3). ^‡The extracts from rice fermented with the mycelia of Monascus ruber, Phellinus linteus, Cordyceps sinensis and Agaricus blazei are termed as MRRE, PLRE, CSRE and ABRE, respectively. UBRE, used as an internal control, means the extract from unpolished brown rice, source material. See sample concentration in Materials and Methods. BHT was used at a dose of 200 µg.