Bacterially Converted Oat Active Ingredients Enhances Antioxidative and Anti-UVB Photoaging Activities

Table 2

Extract yield and DPPH radical scavenging activity of the oat according to various ethanol concentrations.

Extract condition (EtOH %)	Yield (%)	DPPH (EC50, μg/mL)
0	12.5	1,715.4 ± 152.2
20	18.9	951.9 ± 77.2
40	22.2	1,631.0 ± 131.2
60	22.8	1,213.7 ± 122.8
70	23.2	732.6 ± 67.7
80	20.1	489.9 ± 45.8
100	1.2	290.6 ± 24.2
Ascorbic acid		3.0