Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix

Table 3

Peptide level and antioxidant activity in buffer extracts.

	Peptide (mg/g DM)	FCRS (mg/g DM)	ABTS^+· SA (mg Tx/g DM)	ABTS^+· QA (mg Tx/g DM)	^·OH-SA (mg Tx/ g DM)
Nonfermented	a	a	a	a	a
Fungal fermented
Mucor indicus CBS 670.79	b	b	b	a	b
Rhizopus oryzae CBS 372.63	i	f	k	d	e
R. oligosporus DSM 1964	f	g	g	b	d
R. oligosporus ATCC 64063	f	g	h	b	d
R. oligosporus NRRL 2710	d	d	e	cd	c
Cofermented
Mucor indicus CBS 670.79	b	b	c	a	b
Rhizopus oryzae CBS 372.63	g	e	j	d	d
R. oligosporus DSM 1964	h	h	i	c	e
R. oligosporus ATCC 64063	e	f	f	ab	d
R. oligosporus NRRL 2710	c	c	d	a	b

One-way analysis of variance was applied. Data is shown as the . Mean values within a column followed by different letters differ significantly (). FCRS: Folin-Ciocalteu reacting substances; ABTS^+·-SA: ABTS^+·-scavenging assay; ABTS^+·-QA: ABTS^+· quencher assay, ^·OH-SA: ^·OH scavenging assay.