Effects of fermentation treatments on flavones' antioxidant activities.

The main aim of this study is to analyze antioxidant properties of fermented with bacteria, fungi and yeast. Antioxidant activities (1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging, hydroxyl radical scavenging, and anti-lipid peroxidation abilities) were assessed in samples of flavones isolated from fermented (Mill.) druce samples. Fermentations using , yeast and were investigated. Results showed that the antioxidant ability of flavones was decreased by the fermentation of and yeast. fermentation improved the antioxidant ability of flavones. In this study, effective antioxidant activity was achieved in flavones fermented with than yeast and species.