Table 4.
Effect of duration of fermentation on DPPH, ABTS inhibition, total antioxidant capacity (TAC), hydroxyl free radical scavenging activity (HFRSA) and reducing power assay (RPA).
| Fermentation Time (Days) | DPPH (% Inhibition) | ABTS (% Inhibition) | TAC (mg AAE/g dwb) | HFRSA (% Inhibition) | RPA (mg QE/g dwb) |
|---|---|---|---|---|---|
| URB | 75.4 ± 0.11 a | 35.3 ± 0.48 a | 7.3 ± 0.46 a | 13.3 ± 0.90 a | 0.7 ± 0.18 a |
| 1 | 77.8 ± 0.33↑3.08 e | 75.8 ± 0.89↑116.5 d | 9.7 ± 0.32↑31 b | 28.8 ± 0.42↑116 e | 2.7 ± 0.39↑260 b |
| 2 | 78.5 ± 0.24↑4.12 d,e | 78.5 ± 0.77↑123.5 e | 13.5 ± 0.38↑87 c | 25.3 ± 0.66↑90 c | 3.5 ± 0.16↑368 c |
| 3 | 83.1 ± 0.20↑10.12 f | 79.8 ± 0.54↑127.9 f | 14.7 ± 0.19↑99 d,e | 25.9 ± 0.48↑94 c | 8.5 ± 0.22↑1040 e |
| 4 | 85.4 ± 0.23↑12.66 g | 82.7 ± 0.71↑136.5 g | 15.4 ± 0.24↑103 f | 28.5 ± 0.24↑114 e | 16.5 ± 0.24↑2102 g |
| 5 | 77 ± 0.19↑2.09 d | 75.2 ± 0.85↑114.6 d | 14.8 ± 0.61↑101 e | 26.1 ± 0.56↑96 d | 12.6 ± 0.21↑1589 f |
| 6 | 76.2 ± 0.56↑1.046 c | 70.7 ± 0.42↑101.9 c | 14.5 ± 0.53↑97 d | 24.7 ± 0.53↑85 c | 8.8 ± 0.27↑1082 e |
| 7 | 75.5 ± 0.17↑0.066 b | 69.5 ± 0.23↑98.6 b | 13.9 ± 0.39↑88 c | 20.2 ± 0.85↑51 b | 6.9 ± 0.34↑826 d |
DPPH—2,2-diphenyl-1-picrylhydrazyl; ABTS-2,2′—Azinobis(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt; TAC-Total Antioxidant Capacity; HFRSA—Hydroxyl Free Radical Scavenging Activity; RPA—Reducing Power Activity. Means ± standard deviation, values followed by similar superscript within a column do not differ significantly (p < 0.05). Subscripts denote the percentage increase (↑) from unfermented sample for corresponding properties.