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

Bioresources and Bioprocessing

Table 3 The antioxidant activity of cinnamon–S. cerevisiae fermentation mixture at different initial pH values with 10⁷ CFU, 35 ˚C for 3 d

pH value	ABTS radical-scavenging activity %	DPPH radical-scavenging activity %	Hydroxyl radical-scavenging activity %
4	47.05^b	83.18^c	26.67^c
5	51.79^ab	84.38^bc	44.24^bc
6	55.65^ab	89.86^ab	47.27^abc
7	61.06^a	94.87^a	65.86^a
8	43.48^b	89.09^abc	55.96^ab

Where the data are the means of triplicate experiments; samples in the same column with different superscript letters are significantly different (P < 0.05). ^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