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

Table 3

Change in antioxidant activity of the fermented papaya juices.

Fermentation time (h)	DPPH (%  )		ABTS (% Inh)
	L. acidophilus	L. plantarum	L. acidophilus	L. plantarum
0
6
12
18
24
30
36
42
48
Fermentation time (h)	FRAP (mM FeSO4)		CUPRAC (mM trolox)
	L. acidophilus	L. plantarum	L. acidophilus	L. plantarum
0
6
12
18
24
30
36
42
48

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