. 2015 Sep 29;53(1):739–747. doi: 10.1007/s13197-015-2029-3

Table 1.

TPC and antioxidant activities of various fermented beverages and control sample

Sample		TPC (mgGA/l)	EC₅₀ (mL/mL)	Reducing power (absorbance at 700 nm)	Chelating effect (%)	Inhibition effect upon linoleic acid autoxidation (%)	Inhibition effect upon ascorbate autoxidation (%)
Fermentation temperature (°C)	Kefir grains inoculation (%w/v)	TPC (mgGA/l)	EC₅₀ (mL/mL)	Reducing power (absorbance at 700 nm)	Chelating effect (%)	Inhibition effect upon linoleic acid autoxidation (%)	Inhibition effect upon ascorbate autoxidation (%)
19	5	191 ± 6.21^c	0.43 ± 0.03^b	0.660 ± 0.038^c	51.00 ± 2.00^a	42.32 ± 2.00^d	17.90 ± 0.79^c
19	8	216 ± 6.52^b	0.34 ± 0.02^c	0.802 ± 0.030^b	50.90 ± 2.01^a	56.90 ± 1.85^b	24.03 ± 0.91^a
25	5	214 ± 4.11^b	0.35 ± 0.02^c	0.790 ± 0.035^b	50.37 ± 1.80^a	49.98 ± 1.80^0c	20.21 ± 0.85^b
25	8	249 ± 7.01^a	0.27 ± 0.03^d	0.951 ± 0.032^a	50.80 ± 2.02^a	64.09 ± 2.00^a	25.34 ± 1.00^a
Control (unfermented)		101 ± 5.03^d	0.76 ± 0.03^a	0.100 ± 0.029^d	50.00 ± 1.92^a	20.03 ± 1.50^e	10.20 ± 0.65^d

Means within the same column with different letters are significantly (P < 0.05) different. Data are means ± standard deviation