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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)