Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp

Table 2 Radical scavenging activity towards DPPH ^• and linoleic acid peroxidation inhibitory activity

	WSE		ME
	DPPH radical scavenging activity	Lipid peroxidation inhibitory activity	DPPH radical scavenging activity	Lipid peroxidation inhibitory activity
BHT	63.7 ± 0.5^d	93.8 ± 0.3^d	78.5 ± 0.3^c	93.8 ± 0.2^c
α -tocopherol	nd	91.9 ± 0.3^b	nd	91.9 ± 0.2^a
ES-CT	21.0 ± 0.2^a	92.9 ± 0.2^c	74.8 ± 0.4^b	91.1 ± 0.3^b
1MR20-ES	41.5 ± 0.4^c	92.7 ± 0.3^c	79.1 ± 0.2^c	90.8 ± 0.3^b
C2-ES	25.6 ± 0.4^b	92.0 ± 0.4^b	72.3 ± 0.3^a	91.4 ± 0.1^b
POM1-ES	24.6 ± 0.3^b	90.5 ± 0.2^a	75.3 ± 0.2^b	90.2 ± 0.2^a
1MR20/C2-ES	41.7 ± 0.2^c	92.9 ± 0.1^c	79.3 ± 0.1^c	91.0 ± 0.2^b

Data are the mean of three independent analyses.
^a-d Values in the same row with different superscript letters differ significantly (P<0.05).
Antioxidant activity of the water-soluble (WSE) and methanol (ME) extracts of Echinacea suspension (ES) fermented for 24 h at 30°C with Lactobacillus plantarum 1MR20 (1MR20-ES), C2 (C2-ES) and POM1 (POM1-ES), and with the association between strains 1MR20 and C2 (1MR20/C2-ES). The chemically acidified ES, without bacterial inoculum, and incubated for 24 h at 30°C (ES-CT), was the control. Butylatedhydroxytoluene (BHT) and α–tocopherol were used as positive controls.

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