Table 6. Antioxidant activity of rye sourdough fermented with selected probiotic yeast

Starter		TPC (mg GAE/g)	β-Glucan content (%)	DPPH radical scavenging activity (%)	Lipid peroxidation inhibitory activity (OD₅₀₀ nm)
LAB	Yeast	TPC (mg GAE/g)	β-Glucan content (%)	DPPH radical scavenging activity (%)	Lipid peroxidation inhibitory activity (OD₅₀₀ nm)
Control (spontaneous fermentation)¹⁾		0.21±0.06^2)f	0.19±0.01^e	21.78±4.05^f	0.96±0.03^a
P. pentosaceus OP91		0.50±0.02^c	0.32±0.02^c	35.89±5.14^d	0.74±0.02^d
	S. cerevisiae TM15	0.47±0.05^cd	0.29±0.04^cd	32.46±1.28^de	0.80±0.02^c
	P. kudriavzevii TM26	0.41±0.01^e	0.26±0.01^d	29.65±3.66^e	0.85±0.04^b
	K. marxianus TM39	0.46±0.03^d	0.25±0.02^d	26.40±6.71^e	0.82±0.04^bc
P. pentosaceus OP91	S. cerevisiae TM15	0.68±0.07^a	0.50±0.06^a	55.13±2.38^a	0.36±0.05^g
P. pentosaceus OP91	P. kudriavzevii TM26	0.60±0.01^b	0.43±0.03^b	48.63±0.59^b	0.43±0.03^f
P. pentosaceus OP91	K. marxianus TM39	0.69±0.03^a	0.41±0.04^b	44.92±2.99^c	0.49±0.04^e

The control sourdough is prepared through spontaneous fermentation by allowing wild yeasts and LAB to naturally inoculate the dough without the addition of specific starter cultures.
All values are means±SD (n=3). Different superscript letters (^a-g) in a column indicate significant differences at p<0.05 by Duncan’s multiple range test.
TPC, total polyphenol content.