Antihyperlipidemic and Antioxidative Potentials of Onion (Allium cepa L.) Extract Fermented with a Novel Lactobacillus casei HD-010

Figure 2

Antioxidative activities of fractions of onion extract fermented with L. caseiHD-010 (LFAc) using organic solvents. Oxygen Radical Absorbance Capacity (ORACPE) values were obtained in the antioxidant assay using various organic solvent fractions. Trolox was used as a positive control (ORAC value was 1.00). Data are presented as mean ± SD (n = 3). #p<0.05 versus control group (FO treated group); ##p<0.05 versus control group (AO treated group); ###p<0.05 versus LFAc treated group; p<0.05 versus positive control group (L. casei KCTC 2180 treated group); p<0.05 versus positive control (Trolox treated group); FO, fresh onion; AO, autoclave onion; LFAc, fermented onion with L. casei HD-010; Hx, n-hexane; CH₂Cl₂, dichloromethane; EtOAc, ethyl acetate; BuOH, n-butanol; L. casei KCTC 2180, fermented onion with L. casei KCTC 2180.