Skip to main content

Table 3 The effect of tea fermentation on antioxidant properties of IOSC

From: The effect of tea fermentation on rosmarinic acid and antioxidant properties using selected in vitro sprout culture of Orthosiphon aristatus as a model study

 Antioxidant Properties of tea IOSC*

UFTa

PFTb

FFTc

DPPH (% AA: Antioxidant activity)

18.38 ± 1.82

13.27 ± 1.24

6.08 ± 1.33

TEAC (mM/g DW Trolox equivalent (TE))

1.35 ± 0.15

0.95 ± 0.07

0.50 ± 0.15

SOD-like activity (%)

46.75 ± 3.77

44.38 ± 2.85

39.28 ± 4.65

Total flavanoids (mg QE/g DW)

2.66 ± 0.16

2.24 ± 0.08

1.73 ± 0.03

Total flavonols (mg QE/g DW)

2.00 ± 0.09

1.81 ± 0.11

1.86 ± 0.12

Rosmarinic acid content (mg/g DW)

1.13 ± 0.25

0.70 ± 0.09

0.10 ± 0.05

  1. UFT, unfermented; PFT, partial fermented; and FFT, full fermented.
  2. *Reported values are the means ± S.D. Means denoted the same letter for each set of data did not significantly differ at p <0.05 according to Tukey HSD test.