Table 2.

Antioxidant activity of chamomile broth fermented by L. plantarum KCCM 11613P using the DPPH and β-carotene methods

Fermentation time (h)	Antioxidant activity (%)
	DPPH method		β-Carotene method
	NFC	FCLP	NFC	FCLP
0	83.08±2.59	83.93±0.33	71.84±2.49	71.22±1.49
24		90.81±0.48		71.79±1.75
48		89.85±1.76		22.97±16.19
72		92.21±0.38		15.92±13.91

NFC: nonfermented chamomile; FCLP: fermented chamomile by L. plantarum KCCM 11613P. Data are represented as mean±standard deviation (SD) in triplicate