Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Table 2

Changes in others antioxidative components of the fermented papaya juices.

Antioxidative components	Papaya juice (mg/100 mL)	L. acidophilus 48 h (mg/100 mL)	L. plantarum 48 h (mg/100 mL)
Total flavonoids content
Total carotenoid content
Vitamin C content

Values are expressed as the mean ± SD. Values with different letters (a ~ c) in the same column are significantly different at .