Table 4. DPPH radical scavenging activity, superoxide radical scavenging activity, and FRAP (ferric reducing antioxidant potential) of blueberr ies fermented by Lactobacillus plantarum CGKW3

Sample	DPPH radical scavenging activity (1 mg/mL, %)	Superoxide radical scavenging activity (1 mg/mL, %)	FRAP (1 mg/mL, FeSo4, μM)
Blueberry	21.07±0.71c1)	40.91±1.97c	191.52±9.13c
Fermented blueberry	30.74±0.29b	52.76±2.16b	256.42±7.45b
Positive control2)	96.04±0.62a	92.21±2.58a	1,767.20±10.01a

All values are expressed as mean±SD of triplicate determinations. Means within each column followed by the same letter are not significantly different (p<0.05).
Positive control : ascorbic acid (DPPH radical scavenging activity and FRAP) and catechin (superoxide radical scavenging activity) solution were measured at 1 mg/mL, respectively.