Figure 4.

Antioxidant activities from fermented cabbage with/without bacterial induction over 3 days. (A) DPPH scavenging activity. Antioxidant activity was expressed as % DPPH scavenging activity; (B) FRAP value. Antioxidant activity was expressed as FeSO₄ mg/g DW; (C) ABTS radical scavenging activity. Antioxidant activity was expressed as vitamin C equivalent antioxidant capacity (VEAC) mg/g DW. EX = Fermented cabbage induced with EX for 0, 1, 2, 3 days (EX0, EX1, EX2, EX3); N = Non-induced with EX (spontaneous fermentation of cabbage) for 0, 1, 2, 3 days (N0, N1, N2, N3); Cabbage = Fresh cabbage without fermentation. Different small letters (a–d) above the bars indicate significant differences (p < 0.01) according to Duncan’s multiple range test.