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Table 2 The antioxidant activity of cinnamon as scavenging activity (%) during different fermentation periods by S. cerevisiae at 107 CFU, pH 7, 35 ˚C

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

Fermentation time (Day)

ABTS radical-scavenging activity %

DPPH radical-scavenging activity %

Hydroxyl radical-scavenging activity %

1

20.58c

56.23c

18.03b

2

38.74ab

74.45ab

48.85ab

3

46.76a

79.13a

84.70a

4

38.55ab

69.11b

50.73ab

5

34.69b

43.85d

31.66b

  1. Where the data are the means of triplicate experiments; samples in the same column with different superscript letters are significantly different (P < 0.05)
  2. a value is the highest antioxidant activity, b value is the medium antioxidant activity and c value is the lowest antioxidant activity in the same column