JMB

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Table. 5.

Table. 5.

Total polyphenol content (TPC), total flavonoid content (TFC), DPPH radical scavenging activity, and ABTS TEAC of sword bean.

Grinding Roasting TPC (mg GAE/g) TFC (mg QE/100 g) DPPH (%) ABTS (mg TE/g)
Ambient Raw 86.30 ± 0.622 110.50 ± 0.224 75.38 ± 0.483 26.08 ± 0.578
Light 67.11 ± 0.413 117.76 ± 0.233 77.61 ± 0.272 54.54 ± 0.282
Medium 64.31 ± 0.164 73.99 ± 5.516 74.66 ± 0.194 48.18 ± 0.674
Dark 66.60 ± 0.343 9.52 ± 7.437 62.33 ± 0.546 43.04 ± 0.495
Cryogenic Raw 93.84 ± 0.301 147.51 ± 1.642 80.32 ± 0.201 33.80 ± 1.537
Light 67.07 ± 0.483 168.81 ± 1.641 77.58 ± 0.272 58.02 ± 0.761
Medium 66.65 ± 0.333 98.16 ± 2.025 74.98 ± 0.1634 52.12 ± 0.923
Dark 66.71 ± 0.203 74.69 ± 2.876 63.71 ± 0.315 39.68 ± 1.226

All processes were repeated three times. Values are mean ± SD (n = 3).

1-8Values with different subscript numbers in the same row are significantly different at p < 0.05 (ANOVA with post-hoc Duncan’s test).

J. Microbiol. Biotechnol. 2020;30:1706~1719 https://doi.org/10.4014/jmb.2003.03069
© J. Microbiol. Biotechnol.