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Table 4 Antioxidant, organic acids and amino acids profiles of Xeniji

From: In vitro characterization and in vivo toxicity, antioxidant and immunomodulatory effect of fermented foods; Xeniji™

   Xeniji water extract
Antioxidant profile Total phenolic content (TPC) 5.12 ± 0.02
(mg GAE/g extract)
Total flavonoid content (TFC) 1.18 ± 0.01
(mg QE/g extract)
FRAP 3.30 ± 0.01
(mg AAE/g extract)
Organic acids profile (mg/g sample) Oxalic acid 2.69 ± 0.07
  Lactic acid 1.02 ± 0.22
  Acetic acid 2.96 ± 0.32
  Citric acid 31.01 ± 1.40
  Succinic acid 3.55 ± 0.20
  Kojic acid 0.04 ± 0.001
Amino acids (mg/100 g samples) Alaninea 8.50 ± 0.02
  Argininea 0.65 ± 0.07
  Aspartic acida 28.00 ± 0.14
  Cysteinea 0.55 ± 0.03
  Glutamic acida 1.85 ± 0.07
  Glycinea 8.20 ± 0.28
  Prolinea 13.25 ± 0.12
  Serinea 0.65 ± 0.02
  Tyrosinea 3.60 ± 0.14
  Asparagineb n.d.
  Glutaminea n.d.
  Histidineb n.d.
  Isoleucineb 5.75 ± 0.71
  Leucineb 6.75 ± 0.02
  Lysineb 0.90 ± 0.14
  Methioneb 0.85 ± 0.06
  Phenylalanineb 3.40 ± 0.28
  Threonineb 1.05 ± 0.07
  Tryptophanb n.d.
  Valineb 8.35 ± 0.71
Nonprotein amino acid (mg/100 g samples) Gamma amino butyric acid (GABA) 0.50 ± 0.01
Vitamin (μg/100 g samples) A (β-carotene) 5050.00
A (Retinol) n.d.
B1 n.d.
B2 n.d.
B3 n.d.
B5 n.d.
B6 n.d.
B7 n.d.
B9 2.20
C 13.70
D2 n.d.
D3 10.60
E (Alpha-tocopherol) n.d.
K1 (Phytonadione) 74.70
  1. aNon-essential amino acids (NEAA); bEssential amino acids (EAA); ± standard error; n.d. = not detected