Antioxidant and Hepatoprotective Properties of Tofu (Curdle Soymilk) against Acetaminophen-Induced Liver Damage in Rats

Table 1

Antioxidant properties of tofu studied.

Sample (tofu)	TP	FSFP (%)	FSBP	RPFP	RPBP
SWT	15.0 ± 2.24^a	38.2 ± 3.57^c	69.1 ± 4.80^a	0.4 ± 0.20^a	0.4 ± 0.20^b
ALT	13.0 ± 2.08^b	47.3 ± 3.97^b	56.5 ± 3.36^b	0.3 ± 0.17^b	0.5 ± 0.30^a
CST	11.0 ± 1.91^c	65.5 ± 4.67^a	27.3 ± 3.02^c	0.4 ± 0.20^a	0.4 ± 0.20^b

Values with the same superscript letter(s) along the same column are not significant different (P ≤ 0.05). SWT: steep water coagulated tofu, ALT: alum coagulated tofu; CST: calcium salt coagulated tofu’ TP: total phenol; FSFP: free radical scavenging ability of free soluble phenols; FSBP: free radical scavenging ability of bound phenols; RPFP: reducing power of free soluble phenols; RPBP: reducing power of bound phenols.