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

• Main Authors: Aliyu Dantani Abdullahi (Author), Pratthana Kodchasee (Author), Kridsada Unban (Author), Thanawat Pattananandecha (Author), Chalermpong Saenjum (Author), Apinun Kanpiengjai (Author), Kalidas Shetty (Author), Chartchai Khanongnuch (Author)
• Format: Book
• Published: MDPI AG, 2021-07-01T00:00:00Z.
• Subjects: article
• Online Access: 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...