Table 2.
Total phenolic and flavonoid contents and in vitro antioxidant activity of soybean meal (SBM), and unfermented (UM) and fermented yellow wine lees mix (FM).
| Items | SBM | UM | FM | SEM | p-Value |
|---|---|---|---|---|---|
| Total phenolic content, mg GAE/100 g | 202 c | 582 b | 676 a | 16.3 | <0.01 |
| Total flavonoid content, mg CE/100 g | 185 c | 273 b | 352 a | 6.25 | <0.01 |
| Reducing power | 0.28 b | 0.76 a | 0.85 a | 0.04 | <0.01 |
| Superoxide radical scavenging ability, % | 21.5 c | 64.1 b | 69.3 a | 1.78 | <0.01 |
| Hydroxyl radical scavenging ability, % | 59.1 c | 70.5 b | 77.2 a | 1.25 | <0.01 |
a,b,c Means within a row with different superscripts differ (p < 0.05) SEM = Standard Error of Mean; GAE = garlic acid equivalents; CE = catechin equivalents.