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Table 1 Antioxidant properties of the lentil extracts obtained after 0 (nonfermented), 24, 48, 72 and 96 h of solid-state fermentation with A. oryzae LBA01 and A. niger LBA02

From: Solid-state fermentation as an efficient strategy for the biotransformation of lentils: enhancing their antioxidant and antidiabetic potentials

Microorganism Fermentation time (h) Antioxidant activity (µmoL TE g−1)1
DPPH Variation (%)2 ABTS Variation (%)2 FRAP Variation (%)2
Aspergillus oryzae 0 5.82b 0.00 9.60a 0.00 7.46c 0.00
24 6.81a 17.06 7.48b −22.08 6.57c −11.97
48 5.78bc − 0.64 5.35d − 44.27 9.56b 28.13
72 5.73c − 1.49 5.96c − 37.92 15.41a 106.60
96 5.06d − 13.08 7.53b − 21.56 10.20b 36.68
Aspergillus niger 0 5.82c 0.00 9.78b 0.00 7.46c 0.00
24 6.46b 11.07 8.92c − 8.76 5.31d − 28.80
48 6.97a 19.75 10.02b 2.44 13.49a 80.86
72 6.51b 11.77 9.99b 2.11 9.46b 26.83
96 4.41d − 24.30 11.56a 18.24 3.00e − 59.72
  1. 1Results are expressed as mean (n = 3) and those with different letters are significantly different in the same column (p ≤ 0.05) for each microorganism
  2. 2The variation (%) was calculated as a function of the values of µmol TE g−1 obtained for the fermented samples in relation to their respective 0 (nonfermented sample)