Table 1.
Fresh and Dried petals (fermented and non-fermented) extracted by hexane method
| Sample | Peak area (446 nm) FC |
Conc. (mg/g) FC |
Peak area (446 nm) DC |
Conc. (mg/g) DC |
|---|---|---|---|---|
| Non-fermented | ||||
| Fresh | 16,450 | 11.14 ± 1.1 | ||
| Dried | 4594 | 4.12 ± 0.06 | ||
| Commercial | 1100 | 2.06 ± 0.01 | ||
| fermenteda | ||||
| Lactobacillus rhamnosus | 10,735 | 7.76 ± 0.10 | 14,384 | 9.92 ± 0.1 |
| Lactobacillus casei spp. casei | 6930 | 5.5 ± 0.01 | 639 | 7.78 ± 0.01 |
| Lactobacillus plantrum | 66,359 | 40.66 ± 0.02 | 5057 | 4.4 ± 0.04 |
Mean ± SEM, n > 4
ap<0.001 versus non-fermented process in Fresh Calendula (FC) petals