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) |