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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.