Table 2. DPPH radical scavenging activity after cold storage and yeast fermentation of spirulina
| Time (days) | IC50 |
| Yeast fermentation | 0 | 2.48±0.411) mg/mL |
| 2 | 1.21±0.23 mg/mL***2) |
| Cold storage | 5 | 0.88±0.11 mg/mL*** |
| BHA (standard) | 4.62±0.18 μg/mL |
1)Values represent the mean±SD (n=3).
2)Significant differences were observed before and after fermentation using Student`s t-test at *** p<0.0018.53.