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Table 4 Antioxidant activity, total phenols, and flavonoids contents of lyophilized fermented and non-fermented cinnamon

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

Radical scavenging activity

Non-fermented cinnamon

Fermented cinnamon

ABTS radical-scavenging activity (%)

24.20b

34.81a

DPPH radical-scavenging activity (%)

42.72b

68.98a

Hydroxyl radical-scavenging activity (%)

21.52b

36.78a

Total phenolic content (mg GAE/L extract)

8.15b

14.78a

Total flavonoids content (mg QE/L extract)

0.59b

3.04a

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