Research Article

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

Table 3

Major compounds of the oat extracted by 20% ethanol confirmed by GC/MS.

NoMajor compoundsHomology (%)
ROEAOEBS002ELPEKME

1Vanillin8887899490
22,4-Di-tert-butylphenol8795979797
3Benzene,1-3-bis (1,1-dimethylethyl)7885949488
44-Vinylphenol4370827871
52,3-Butanediol7880838388
6Butanoic acid7071897485
7Benzeneacetaldehyde6478809289
8n-Formyl-beta-alanine2829495456
9Hexadecanoic acid8877799797
10Hexanoic acid7576777780

ROE: raw oat 20% ethanol extract, AOE: autoclaved oat 20% ethanol extract, BS002E: 20% ethanol extract that fermented by Bacillus subtilis NDJ-002, LPE: 20% ethanol extract that fermented by Lactobacillus plantarum YS-100, KME: 20% ethanol extract that fermented by Klyuverpmyces marixanus YS-091.