Table 1.
Effect of shaking on antioxidant potential of two Aspergillus spp.
| Static condition | Shaking condition (100 RPM) | ||||
|---|---|---|---|---|---|
| % activity | PR 78 | PR 66 | PR78 | PR66 | |
| DPPH assay | 82.77±0.05 | 68.26±0.1 | 66.41±0.2 | 59.77±0.09 | |
| Reducing power | 1.36±0.20 | 1.09±0.08 | 1.01±0.09 | 0.911±0.09 | |
| Fe2+ scavenging Activity | 68.23±0.13 | 53.03±0.05 | 60.3±0.02 | 40.2±0.8 | |
| FRAP assay | 64.2±0.25 | 52.22±0.44 | 58.4±0.32 | 38.4±0.3 | |
| NO scavenging activity | 30min | 33.4±0.54 | 15.01±0.21 | 8.6±0.2 | 24.4±0.22 |
| 60min | 42.3±0.07 | 22.8±0.31 | 15.4±0.08 | 30.2±0.15 | |
| 90min | 50.4±0.19 | 32.06±0.36 | 20.8±0.09 | 39.4±0.32 | |
| 120min | 58.3±0.26 | 42.98±0.34 | 24.3±0.06 | 47.3±0.23 | |
| 180min | 64.4±0.17 | 51.32±0.23 | 32.4±0.4 | 52.4±0.13 | |
| TPC (mg/ml) | 16.74±0.02 | 13.05±0.08 | 12.3±0.02 | 8.6±0.3 |
RPM-revolution per minute; DPPH-1.1-diphenyl -2-picryl hydrazyl; FRAP- Ferric reducing antioxidant power; NO-nitric oxide; TPC-total phenolic content