Skip to main content

Table 3 Antioxidant activity in lentil grain, quinoa seeds and respective flours at different fermentation times

From: Nutritional and antioxidant changes in lentils and quinoa through fungal solid-state fermentation with Pleurotus ostreatus

Substrate

Fermentation time (days)

Antioxidant activity (mg Trolox/g dry basis)

ABTS

DPPH

FRAP

Lentil grain (LG)

0

10.7 ± 0.5dA (0 ± 5)

5.6 ± 0.5fB (0 ± 9)

7.3 ± 0.3fA (0 ± 5)

2

9.7 ± 0.4bcA (− 9 ± 4)

4.4 ± 0.2eB (− 21 ± 3)

4.8648 ± 0.0012eA (− 33.30 ± 0.02)

4

8.7 ± 0.2aA (− 19 ± 2)

3.92 ± 0.08dB (− 30.1 ± 1.5)

4.17 ± 0.06dB (− 42.9 ± 0.9)

6

9.3 ± 0.2abA (− 13 ± 2)

3.1 ± 0.2cB (− 44 ± 3)

3.03 ± 0.11cB (− 58.5 ± 1.6)

8

8.99 ± 0.12aA (− 16.3 ± 1.2)

2.5 ± 0.2abB (− 55 ± 3)

2.31 ± 0.08bB (− 68.3 ± 1.1)

10

10.2 ± 0.2cdB (− 5 ± 2)

2.79 ± 0.12bcB (− 50 ± 2)

2.54 ± 0.03bB (− 65.2 ± 0.5)

12

9.9 ± 0.9bcA (− 7 ± 8)

2.21 ± 0.11aB (− 61 ± 2)

1.8 ± 0.2aB (− 75 ± 3)

14

10.0 ± 0.3bcA (− 7 ± 3)

2.15 ± 0.03aB (− 61.7 ± 0.6)

1.72 ± 0.14aB (− 76 ± 2)

Lentil flour (LF)

0

12.90 ± 0.02dB (0.00 ± 0.13)

4.307 ± 0.006fA (0.00 ± 0.14)

7.53 ± 0.06fA (0.0 ± 0.8)

2

11.1 ± 0.8cA (− 14 ± 6)

3.1 ± 0.3eA (− 29 ± 7)

4.5 ± 0.6eA (− 41 ± 8)

4

10.90 ± 0.12cB (− 15.5 ± 0.9)

2.65 ± 0.08dA (− 39 ± 2)

3.68 ± 0.11dA (− 51 ± 2)

6

10.3 ± 0.2abB (− 20.1 ± 1.5)

2.06 ± 0.02cA (− 52.2 ± 0.5)

2.52 ± 0.15cA (− 67 ± 2)

8

10.06 ± 0.02aB (− 22.1 ± 0.2)

1.872 ± 0.014bA (− 56.5 ± 0.3)

1.92 ± 0.06bA (− 74.5 ± 0.7)

10

9.81 ± 0.08aA (− 24.0 ± 0.6)

1.54 ± 0.02aA (− 64.3 ± 0.5)

1.19 ± 0.04aA (− 84.2 ± 0.6)

12

9.99 ± 0.10aA (− 22.6 ± 0.8)

1.6087 ± 0.0008aA (− 62.65 ± 0.02)

1.43 ± 0.03aA (− 81.0 ± 0.5)

14

10.67 ± 0.13bcB (− 17.3 ± 1.0)

1.66 ± 0.05aA (− 61.5 ± 1.1)

1.36 ± 0.12aA (− 82 ± 2)

Quinoa seeds (QS)

0

11.54 ± 0.04bB (0.0 ± 0.3)

3.08 ± 0.02eB (0.0 ± 0.7)

2.74 ± 0.15dA (0 ± 5)

2

10.84 ± 0.04aB (− 6.1 ± 0.3)

2.76 ± 0.09dB (− 10 ± 3)

1.75 ± 0.03bA (− 36.2 ± 1.2)

4

10.84 ± 0.04aB (− 6.1 ± 0.3)

2.576 ± 0.015cB (− 16.3 ± 0.5)

1.98 ± 0.05cA (− 28 ± 2)

6

10.84 ± 0.03aB (− 6.1 ± 0.3)

2.48 ± 0.04bcB (− 19.3 ± 1.4)

1.55 ± 0.03aA (− 43.6 ± 1.0)

8

12.83 ± 0.07cB (11.1 ± 0.6)

2.30 ± 0.11aA (− 25 ± 4)

1.44 ± 0.07aA (− 47 ± 3)

10

11.40 ± 0.08bB (− 1.3 ± 0.7)

2.28 ± 0.10aA (− 26 ± 3)

1.5 ± 0.2aA (− 45 ± 8)

12

11.7 ± 0.4bB (2 ± 3)

2.45 ± 0.02bB (− 20.3 ± 0.7)

1.42 ± 0.08aA (− 48 ± 3)

14

10.7 ± 0.4aB (− 7 ± 4)

2.555 ± 0.002bcB (− 17.00 ± 0.06)

1.458 ± 0.004aA (− 46.7 ± 0.2)

Quinoa flour (QF)

0

9.37 ± 0.03cA (− 0.0 ± 0.4)

2.81 ± 0.04eA (0.0 ± 1.4)

4.87 ± 0.06fB (0.0 ± 1.3)

2

8.908 ± 0.007bA (− 4.94 ± 0.07)

2.55 ± 0.03dA (− 9.2 ± 1.2)

3.75 ± 0.08eB (− 23 ± 2)

4

8.5 ± 0.2aA (− 10 ± 2)

1.98 ± 0.06aA (− 30 ± 2)

2.4 ± 0.3cB (− 50 ± 5)

6

9.36 ± 0.04cA (− 0.2 ± 0.5)

2.291 ± 0.008cA (− 18.4 ± 0.3)

2.77 ± 0.02dB (− 43.0 ± 0.3)

8

9.60 ± 0.13deA (2.4 ± 1.4)

2.39 ± 0.02cA (− 15.0 ± 0.8)

2.31 ± 0.08bcB (− 53 ± 2)

10

9.44 ± 0.09cdA (0.7 ± 1.0)

2.12 ± 0.05bA (− 24 ± 2)

1.97 ± 0.11aB (− 60 ± 2)

12

9.516 ± 0.002cdeA (1.55 ± 0.02)

2.09 ± 0.14bA (− 26 ± 5)

2.34 ± 0.02bcB (− 51.8 ± 0.4)

14

9.7 ± 0.2eA (3 ± 3)

2.16 ± 0.06bA (− 23 ± 2)

2.21 ± 0.05bB (− 54.5 ± 1.0)

  1. Values in parentheses correspond to the percentage of variation with respect to non-inoculated substrate (time 0). The results represent the mean of three repetitions with their standard deviation. abcdeLowercase letters indicate significant differences between the different fermentation times at the 95% (p < 0.05) significance level. AB Capital letters indicate significant differences between grain and flour at the 95% (p < 0.05) significance level