Table 6
DPPH radical scavenging activity and ABTS radical scavenging activity of fruit body of Sparassis crispa and LAB-fermented Sparassis crispa (%)

Sample¹⁾	DPPH radicalscavenging activity	ABTS radicalscavenging activity
Sparassis crispa	71.99±1.65^b2)	88.32±0.52^b
LAB-fermented Sparassiscrispa	79.8±0.33^b	92.42±0.94^a
Vitamin C	91.14±0.82^a	93.75±0.75^a

The concentration of all test samples was 2,000 ppm (2 mg/mL).
All values are expressed as mean±SD of triplicate determinations. Means within each column by the same letter are not significantly different (p<0.05).