Comparison of Phenolic Contents and Scavenging Activities of Miang Extracts Derived from Filamentous and Non-Filamentous Fungi-Based Fermentation Processes

Comparison of Phenolic Contents and Scavenging Activities of Miang Extracts Derived from Filamentous and Non-Filamentous Fungi-Based Fermentation Processes

The study investigated the impact of the fermentation process on the phenolic contents and antioxidant and anti-inflammatory activities in extracts of Miang, an ethnic fermented tea product of northern Thailand. The acetone (80%) extraction of Miang samples fermented by a non-filamentous fungi-based...

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Bibliographic Details
Main Authors: Aliyu Dantani Abdullahi, Pratthana Kodchasee, Kridsada Unban, Thanawat Pattananandecha, Chalermpong Saenjum, Apinun Kanpiengjai, Kalidas Shetty, Chartchai Khanongnuch
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Antioxidants
Subjects:
Miang extracts
phenolic contents
antioxidant
fermented tea
Online Access:https://www.mdpi.com/2076-3921/10/7/1144

Internet

https://www.mdpi.com/2076-3921/10/7/1144

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