Application of environmental-safe fermentation with Saccharomyces cerevisiae for increasing the cinnamon biological activities

Bioresources and Bioprocessing

Table 1 Effect of different S. cerevisiae inoculum concentrations (as CFU/ 10 g cinnamon) used for cinnamon fermentation on its antioxidant activity at pH 7, 35 ˚C for 3 d

CFU/ 10 g cinnamon	ABTS radical-scavenging activity %	DPPH radical-scavenging activity %	Hydroxyl radical-scavenging activity %
0.0	29.49^c	66.93^b	61.62^ab
10²	31.41^bc	47.81^e	33.33^bc
10³	33.87^bc	51.17^d	40.81^bc
10⁵	36.43^ab	53.69^c	55.96^ab
10⁷	40.80^a	68.87^b	69.90^a
10⁹	40.69^a	73.60^a	25.05^c

Where the data are the means of triplicate experiments; ^{a, b, c, d} values in the same column with different superscript letters are significantly different (P < 0.05). ^a value is the highest antioxidant activity and ^e value is the lowest antioxidant activity in the same column