Figure 4.

Changes in the total polyphenol content and antioxidant activity during fermentation. (A) Total polyphenol content. Values are represented as the mean of three replicates and error bars represent the standard deviation. (B) 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity. Control: Non-fermented tomato juice beverage; PMO 08: Tomato juice fermented by L. plantarum PMO 08; Yogurt: Tomato juice fermented by yogurt starter culture containing Lactobacillus acidophilus, Streptococcus thermophilus, and Bifidobacterium lactis. 1st column (blue), 2.5% of each beverage concentration (v/v); 2nd column (green), 5% of each beverage concentration (v/v); 3rd column (red), 10% of each beverage concentration (v/v). Each of the beverages was diluted with purified water. Different uppercase letters denote significant differences between different concentrations of the same type of fermented beverage. Different lowercase letters denote significant differences between the three types of fermented beverages (p < 0.05).