Table 7
Antioxidant index of fruit body of Sparassis crispa and LAB-fermented Sparassis crispa

Sample	IP²⁾	AI³⁾
Control¹⁾	7.01±0.15^4)c5)	1.00^c
Sparassis crispa	12.13±0.82^b	1.73±0.02^b
LAB-fermented Sparassis crispa	13.02±0.21^b	1.86±0.03^b
Vitamin C	15.32±0.84^a	2.19±0.01^a

Control, Soybean oil without Sparasis cripa ethanol extracts.
Induction period (IP) of oil was determined by test of Rancimat at 110℃.
Antioxidant index (AI) was expressed as IP of oil containing sample/IP of soybean oil.
All values are expressed as mean±SE of triplicate determinations.
Means within each column by the same letter are not significantly different (p<0.05).