Table 2. Antioxidant properties of heat-treated fermented black beans

Samples	Antioxidant properties
Samples	DPPH radical scavenging activity (%)	ABTS radical scavenging activity (%)	Total polyphenol content (GAE mg/g)
BE	55.57±3.36^b	75.77±0.37^b	118.74±1.00^b
LGG-F	63.44±1.17^a	81.25±0.31^a	155.98±1.90^a
SMF470-F	62.02±0.93^a	81.73±0.37^a	155.29±1.44^a
SMF796-F	63.29±0.51^a	81.37±0.57^a	156.09±0.53^a

Data are presented as mean ± standard deviation (n=3).
Values with different superscript letters in the same column are significantly different(p<0.05). BE (control); heat-treated black bean extract, LGG-F, SMF470-F, and SMF796-F; heat-treated fermented black bean products by LGG, SMF470, and SMF796, respectively. LGG; L. rhamnosus GG, SMF470; L. plantarum SMF470, SMF796; L. plantarum SMF796.