Journal of Food Quality / 2020 / Article / Tab 3

Research Article

Effects of Fungi-Mediated Solid-State Fermentation on Phenolic Contents and Antioxidant Activity of Brown and White Teff (Eragrostis tef (Zucc.) Trotter) Grains

Table 3

Changes in FRAP of teff grain during mushroom mycelia-mediated solid-state fermentation.

Grain typeFermentationFRAP (μmol of TEAC/g dw)

BrownUnfermented12.11 ± 0.50e24.36 ± 1.64c36.47 ± 2.14c
G. lucidum7.76 ± 0.24c19.66 ± 1.28b27.42 ± 1.46b
P. ostreatus6.45 ± 0.26b29.49 ± 2.22d35.94 ± 2.45c

WhiteUnfermented10.08 ± 0.43d17.99 ± 0.76b28.07 ± 1.16b
G. lucidum8.32 ± 0.42c8.59 ± 0.28a16.91 ± 0.70a
P. ostreatus5.56 ± 0.21a10.85 ± 0.46a16.41 ± 0.67a

FRAP: ferric reducing antioxidant power; TEAC: Trolox equivalent antioxidant activity. Values in the same column followed by different letters are statistically different ().

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