The antioxidant properties of all assay samples are
given in Table 2 and the results were normalized and expressed
as EC50 values (milligram of extracts per milliliter) for
comparison. Effectiveness of antioxidant properties were inverse
related to their EC50 values. EC50 for the ABTS radical
scavenging activity, reducing power, hydroxyl radical scavenging
activity and superoxide anion scavenging activity were
estimated to be 0.191, 1.162, 0.034 and 2.303 for the extracts of
FSW, respectively, which were significantly lower (p < 0.05) than
those of the extracts of USW (Table 2). The results clearly demonstrate
that fermentation with L. plantarum B1–6 can enhance
antioxidant activities of soy whey.