Table 10. DPPH radical scavenging activity (%) of kombucha with fruit peels during fermentation at 25°C

Day	Control	Korean pear	Grape	Plum	Orange	Apple	Golden kiwifruit
0	85.61±0.94Bd1)2)3)	76.80±1.26Ed	80.08±0.84Dd	76.87±1.19Ee	83.76±0.90Ce	87.64±1.17Ad	85.49±1.31Bd
3	86.74±1.41Bc	77.65±1.02Fc	80.42±0.65Dd	79.64±1.03Ed	84.21±0.0Cd	88.27±1.10Ac	86.12±1.27Bc
6	87.44±0.90Cb	78.08±0.65Fc	87.96±0.73Bc	83.20±1.53Ec	86.72±0.58Dc	89.19±0.28A0b	88.92±0.53Ab
9	88.04±0.37Ea	80.29±0.38Gb	89.02±0.33Cb	85.42±0.33Fb	88.67±0.23Db	89.67±0.31Aa	89.46±0.34Bab
12	88.50±0.40Ca	81.53±0.62Ea	90.04±0.28Aa	86.88±0.52Da	89.15±0.26Ba	89.82±0.37Aa	89.90±0.26Aa

All values are presented as mean±SD (n=5).
^A-GMeans within a row not followed by the same letter are significantly different (p<0.05).
^a-eMeans within a column not followed by the same letter are significantly different (p<0.05).