Table 2.
Fresh and Dried petals (fermented and non-fermented) extracted by ethanol method
| Sample | Peak area (446 nm) FC |
Conc. (mg/g) FC |
Peak area (446 nm) DC |
Conc. (mg/g) DC |
|---|---|---|---|---|
| Non-fermented | ||||
| Fresh | 6648 | 0.6 ± 0.01 | ||
| Dried | 642 | 0.48 ± 0.01 | ||
| Commercial | 1342 | 0.5 ± 0.02 | ||
| fermenteda | ||||
| Lactobacillus rhamnosus | 5084 | 0.58 ± 0.05 | 256,381 | 5.26 ± 0.02 |
| Lactobacillus casei spp. casei | 4051 | 0.56 ± 0.02 | 4067 | 0.57 ± 0.02 |
| Lactobacillus plantrum | 206,633 | 4.32 ± 0.05 | 6372 | 0.6 ± 0.01 |
Mean ± SEM, n > 4
ap<0.001 versus non-fermented process in Dried Calendula (DC) petals