Table 5.
The total phenolic content and antioxidant activity of juices obtained during spontaneously and inoculated fermented red beet juice.
| Sample | Total phenolic content [mg GAE·L-1] |
DPPH [µmol Trolox·mL-1] |
|---|---|---|
| Wodan (fresh) | 1274.6 ± 15.3c | 0.99 ± 0.01d |
| Wodan (control)* | 690.3 ± 30.1b | 0.54 ± 0.05b |
| Wodan (L. brevis ZF165) | 766.0 ± 68.3b | 0.48 ± 0.04a |
| Wodan (W. cibaria KKP2058) | 581.7 ± 36.9a | 0.56 ± 0.02b |
| Wodan (MIX)** | 585.4 ± 33.2a | 0.67 ± 0.05c |
| Alto (fresh) | 1177.3 ± 17.9c | 0.93 ± 0.01d |
| Alto (control)* | 524.1 ± 52.2a | 0.26 ± 0.07a |
| Alto (L. brevis ZF165) | 534.9 ± 12.3a | 0.38 ± 0.01b |
| Alto (W. cibaria KKP2058) | 564.5 ± 66.6b | 0.49 ± 0.03c |
| Alto (MIX) | 573.6 ± 17.2b | 0.55 ± 0.05c |
*Control: spontaneous fermentation.
**MIX: L. brevis ZF165; W. cibaria KKP2058; L. plantarum KKP1822; L. fermentum KKP1820; Leuconostoc mesenteroides JEIIF.