Table 3.
The effect of tea fermentation on antioxidant properties of IOSC
| Antioxidant Properties of tea IOSC* | UFTa | PFTb | FFTc |
|---|---|---|---|
| DPPH (% AA: Antioxidant activity) | 18.38 ± 1.82 | 13.27 ± 1.24 | 6.08 ± 1.33 |
| TEAC (mM/g DW Trolox equivalent (TE)) | 1.35 ± 0.15 | 0.95 ± 0.07 | 0.50 ± 0.15 |
| SOD-like activity (%) | 46.75 ± 3.77 | 44.38 ± 2.85 | 39.28 ± 4.65 |
| Total flavanoids (mg QE/g DW) | 2.66 ± 0.16 | 2.24 ± 0.08 | 1.73 ± 0.03 |
| Total flavonols (mg QE/g DW) | 2.00 ± 0.09 | 1.81 ± 0.11 | 1.86 ± 0.12 |
| Rosmarinic acid content (mg/g DW) | 1.13 ± 0.25 | 0.70 ± 0.09 | 0.10 ± 0.05 |
UFT, unfermented; PFT, partial fermented; and FFT, full fermented.
*Reported values are the means ± S.D. Means denoted the same letter for each set of data did not significantly differ at p <0.05 according to Tukey HSD test.