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. 2020 Nov 19;9(11):1693. doi: 10.3390/foods9111693

Figure 5.

Figure 5

The contents and activities of antioxidant during MG fermentation. (A) Total Phenolic Content (TPC) and (B) ABTS+ radical scavenging capacity during fermentation. MG, a grain mixture before steaming; FMG-0hr, a mixture of grain steamed for 30 min at 100 °C; FMG-8hr, a mixture of grain fermented for 8 h; FMG-12hr, a mixture of grain fermented for 12 h; and FMG-36hr, a mixture of grain fermented for 36 h. Data from one representative experiment of three independent experiments were presented as the mean with standard deviation of three technical replicates. Values with different letters are significantly different with p < 0.05 according to Duncan’s multiple-comparison test. GAE: gallic acid equivalent.