Effect of Saccharomyces cerevisiae Fermentation Process …
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Table 2
Total Phenolic content, flavonoid content, antioxidant activity by DPPH, Fe 2+
chelating activity, ABTS radical scavenging activity, Ferric reducing
antioxidant power activity and reducing power activity of unfermented and fermented flaxseed extracts
Sample
Total Phenol
Content (mg
GAE/gm)
Total Flavonoid
content (mg
CE/gm)
IC
50 value (mg/ml)
of Antioxidant
activity by DPPH
IC
50 value
(mg/ml) of Fe 2+
chelating activity
IC
50 value (mg/ml)
of ABTS radical
scavenging activity
FRAP assay
value (µM/ml)
Reducing power
assay (mg/ml)
Whole
unfermented
flaxseed extracts
5.87±0.17 a
1.84±0.03 a
0.499±0.003 a
13.54±0.16 a
28.24±0.14 a
3.33±0.07 a
1.67±0.005 a
Whole fermented
flaxseed extracts
8.21±0.22 b
2.58±0.05 b
0.455±0.004 b
11.28±0.25 b
20.93±0.20 b
3.52±0.04 b
1.71±0.006 b
Defatted
unfermented
flaxseed extracts
7.34±0.19 c
2.21±0.03 c
0.469±0.003 c
11.90±0.11 c
21.66±0.20 c
2.98±0.04 c
1.63±0.011 c
Defatted
fermented
flaxseed extracts
9.93±0.14 d
3.04±0.04 d
0.431±0.004 d
9.79±0.05 d
10.90±0.10 d
3.46±0.03 b
1.69±0.009 a
Results were expressed as mean
±SD (n
= 3). Mean values having different superscript letters (a, b, c, d) in the same column were significantly different
(p < 0.05) and values having same superscript letters were not significantly different (p < 0.05)