The antioxidant properties of all assayed 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 inversely
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.
The antioxidant properties of all assayed samples aregiven in Table 2 and the results were normalized and expressedas EC50 values (milligram of extracts per milliliter) forcomparison. Effectiveness of antioxidant properties were inverselyrelated to their EC50 values. EC50 for the ABTS radicalscavenging activity, reducing power, hydroxyl radical scavengingactivity and superoxide anion scavenging activity wereestimated to be 0.191, 1.162, 0.034 and 2.303 for the extracts ofFSW, respectively, which were significantly lower (p < 0.05) thanthose of the extracts of USW (Table 2). The results clearly demonstratethat fermentation with L. plantarum B1–6 can enhanceantioxidant activities of soy whey.
การแปล กรุณารอสักครู่..