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Table 1 Total phenolic content and antioxidant activity of soybeans fermented by mushroom mycelia

From: Soybean fermentation with basidiomycetes (medicinal mushroom mycelia)

  Control G. lucidum H. erinaceus H. ramosum
Total phenolic content (mg/g dry powder) 1.547 ± 0.068 2.304 ± 0.035 2.074 ± 0.066 2.160 ± 0.014
DPPH radical scavenging activity (µmol Trolox/g dry powder) 1.847 ± 0.073 4.246 ± 0.010 2.246 ± 0.061 2.367 ± 0.173
ORAC (µmol Trolox/g dry powder) 49.763 ± 2.856 60.090 ± 1.506 66.147 ± 1.898 72.897 ± 2.113
  1. Results are expressed as mean ± SD (n = 3)
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