Table 6.
Antioxidative properties of the grape marmalade (percentage inhibition). NO—nitric oxide; ABTS—2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid); DPPH—2,2-diphenyl-1-picrylhydrazyl.
| NO Radical (% at Absorbance = 534 nm) | ABTS (% at Absorbance = 700 nm) | DPPH (% at Absorbance = 340 nm) | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Time (Day) | L. plantarum | E. Faecalis | L. para plantarum | W. paramesenteroides | L. plantarum | E. faecalis | L. paraplantarum | W. paramesenteroides | L. plantarum | E. Faecalis | L. paraplantarum | W. paramesenteroides |
|
0
15 30 45 60 90 GSM |
15.3 ± 0.8 a 16.6 ± 0.5 a 14.8 ± 0.7 a 13.7 ± 0.4 a 12.9 ± 0.4 a 8.7 ± 0.3 b 14.8 ± 0.5 a |
14.4 ± 0.9 a 13.7 ± 0.7 a 13.6 ± 0.7 a 11.8 ± 0.6 a 12.9 ± 0.7 a 8.7 ± 0.5 b |
13.1 ± 0.9 a 14.5 ± 0.8 a 12.1 ± 0.8 a 11.9 ± 0.7 a 10.4 ± 0.8 b 8.6 ± 0.6 b |
14.9 ± 1.1 a 16.3 ± 0.9 a 14.4 ± 0.8 a 12.8 ± 0.7 a 11.7 ± 0.8 a 9.8 ± 0.6 b |
67.2 ± 2.4 a 65.5 ± 1.9 a 63.3 ± 1.6 a 62.4 ± 1.7 a 59.7 ± 1.1 b 54.2 ± 1.2 c 66.3 ± 2.2 a |
69.2 ± 1.6 a 67.5 ± 1.5 a 64.6 ± 1.5 a 62.4 ± 1.6 a 60.9 ± 1.4 b 58.7 ± 1.3 b |
64.7 ± 1.3 a 62.5 ± 1.4 a 59.6 ± 1.3 b 57.2 ± 1.4 b 55.4 ± 1.2 c 53.5 ± 1.1 c |
69.8 ± 1.2 a 68.5 ± 1.1 a 67.2 ± 1.2 a 64.3 ± 1.1 a 62.7 ± 1.3 a 59.4 ± 1.2 b |
72.9 ± 3.1 a 72.1 ± 2.9 a 70.4 ± 3.2 a 68.8 ± 1.2 a 66.9 ± 1.8 a 64.7 ± 1.9 b 71.8 ± 2.2 a |
73.1 ± 3.4 a 72.8 ± 3.2 a 71.9 ± 2.3 a 69.9 ± 1.8 a 67.4 ± 1.6 a 65.3 ± 1.8 b |
71.4 ± 2.5 a 70.7 ± 1.9 a 68.7 ± 1.3 a 67.3 ± 1.1 a 65.8 ± 1.5 b 63.6 ± 1.3 b |
73.4 ± 3.1 a 72.7 ± 3.0 a 70.6 ± 2.3 a 68.8 ± 1.8 a 67.9 ± 2.1 a 66.7 ± 2.1 a |
Formulation of values as the average ± SD in triplicate runs. Values with similar letters showed non-significant differences with a p-value greater than 0.05.