Comparison of Phenolic Contents and Scavenging Activities of Miang Extracts Derived from Filamentous and Non-Filamentous Fungi-Based Fermentation Processes

• المؤلفون الرئيسيون: Aliyu Dantani Abdullahi (مؤلف), Pratthana Kodchasee (مؤلف), Kridsada Unban (مؤلف), Thanawat Pattananandecha (مؤلف), Chalermpong Saenjum (مؤلف), Apinun Kanpiengjai (مؤلف), Kalidas Shetty (مؤلف), Chartchai Khanongnuch (مؤلف)
• التنسيق: كتاب
• منشور في: MDPI AG, 2021-07-01T00:00:00Z.
• الموضوعات: article
• الوصول للمادة أونلاين: Connect to this object online.

The study investigated the impact of the fermentation process on the phenolic contents and antioxidant and anti-inflammatory activities in extracts of Miang, an ethnic fermented tea product of northern Thailand. The acetone (80%) extraction of Miang samples fermented by a non-filamentous fungi-based...