Fig 4.

Lipid peroxidation inhibitory activity of the purified peptide fractions of the WSE from sourdoughs fermented with the pool of selected lactic acid bacteria. The activity was measured in a linoleic acid oxidation system in the dark for 8 days. BHT and α-tocopherol (1 mg/ml) were used as the positive controls. ct, negative control (without antioxidants); αt, α-tocopherol; ww3, fraction 3 of whole wheat; sp2 and sp3, fractions 2 and 3 of spelt, respectively; r5 and r36, fractions 5 and 36 of rye, respectively; and k2, k3, and k36, fractions 2, 3, and 37 of kamut, respectively. Data are the means from three independent experiments. Bars represent standard deviations.