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Comparison of EC50 (μg mL−1) values for DPPH free radical-scavenging activity of Canavalia spp. (n = 5, mean ± SD)
| Standard and sample | Radical-scavenging activity |
|---|---|
| Ascorbic acid (50 μg mL−1) | 5.2 ± 0.29 |
| Canavalia cathartica | |
| Raw | 18.0 ± 0.50a |
| Cooked | 49.2 ± 0.29b*c |
| Fermented | 16.7 ± 0.29b*d* |
| Canavalia maritima | |
| Raw | 32.2 ± 2.02a |
| Cooked | 49.8 ± 0.29b*c |
| Fermented | 11.8 ± 0.29b*d* |
Values in the column with different alphabets represent significant difference: *, p < 0.001, one-way ANOVA
