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Table 1 In vitro antioxidant activity

From: Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries

  DPPH radical scavenging activity (%)* Lipid peroxidation inhibitory activity (%)* Radical cation ABTS + scavenging activity (mM Trolox equiv.)
BHT 76 ± 1b 55 ± 2b nd
Mct 60 ± 2c 52 ± 3b 26.6 ± 0.1b
Mf 81 ± 3a 84 ± 3a 56.6 ± 0.2a
  1. Radical scavenging activity towards DPPH, linoleic acid peroxidation inhibitory activity, and radical cation ABTS+ scavenging activity of the myrtle homogenate fermented for 48 h at 30°C with Lactobacillus plantarum C2 (Mf). The chemically acidified myrtle homogenate, without bacterial inoculum, and incubated for 48 h at 30°C (Mct), was the control. Butylatedhydroxytoluene (BHT) was used as antioxidant reference.
  2. Data are the mean of three independent analyses.
  3. Nd: not determined.
  4. *determined on methanol extracts (ME).
  5. a-cValues with different superscript letters, in the same column, differ significantly (P < 0.05).