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

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

		Xeniji water extract
Antioxidant profile	Total phenolic content (TPC)	5.12 ± 0.02
	(mg GAE/g extract)	5.12 ± 0.02
	Total flavonoid content (TFC)	1.18 ± 0.01
	(mg QE/g extract)	1.18 ± 0.01
	FRAP	3.30 ± 0.01
	(mg AAE/g extract)	3.30 ± 0.01
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)	Alanine^a	8.50 ± 0.02
	Arginine^a	0.65 ± 0.07
	Aspartic acid^a	28.00 ± 0.14
	Cysteine^a	0.55 ± 0.03
	Glutamic acid^a	1.85 ± 0.07
	Glycine^a	8.20 ± 0.28
	Proline^a	13.25 ± 0.12
	Serine^a	0.65 ± 0.02
	Tyrosine^a	3.60 ± 0.14
	Asparagine^b	n.d.
	Glutamine^a	n.d.
	Histidine^b	n.d.
	Isoleucine^b	5.75 ± 0.71
	Leucine^b	6.75 ± 0.02
	Lysine^b	0.90 ± 0.14
	Methione^b	0.85 ± 0.06
	Phenylalanine^b	3.40 ± 0.28
	Threonine^b	1.05 ± 0.07
	Tryptophan^b	n.d.
	Valine^b	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

^aNon-essential amino acids (NEAA); ^bEssential amino acids (EAA); ± standard error; n.d. = not detected

ISSN: 2662-7671