Table 6. ABTS and DPPH radical scavenging activity of vinegar added with edible ethanol extract from ‘Seomaeyaksuk’

Fermentation days	ABTS radical scavenging activity			DPPH radical scavenging activity
Fermentation days	CO¹⁾	SEE-0.5	SEE-1.0	CO	SEE-0.5	SEE-1.0
0	47.80±0.84^a^B	96.56±0.74^b^F	97.45±0.03^c^E	21.82±1.20^a^D	68.37±0.60^b^E	86.13±0.97^c^C
5	33.55±0.65^a^A	94.34±0.12^b^E	95.18±0.03^c^D	17.05±1.35^a^C	64.47±0.12^b^D	85.46±0.38^c^C
10	33.29±0.38^a^A	92.25±0.26^b^D	94.97±0.10^c^C	16.15±0.44^a^BC	64.43±0.50^b^D	83.59±0.28^c^B
25	33.22±0.41^a^A	91.60±0.29^b^C	94.92±0.05^c^C	15.91±0.63^a^BC	57.51±1.02^b^C	82.94±1.00^c^B
20	32.44±1.53^a^A	90.55±0.16^b^B	93.10±0.09^c^B	14.68±0.20^a^AB	50.21±0.95^b^B	77.51±0.83^c^A
25	31.96±0.87^a^A	89.71±0.00^b^A	92.13±0.18^c^A	13.58±0.20^a^A	48.10±0.63^b^A	76.93±0.29^c^A

CO, The same volume of 10% malt extract and ‘Seomaeyaksuk’ water extract mixture was adjusted the alcohol concentration to 6% with edible ethanol; SEE-0.5, The same volume of 10% malt extract and 2.75 °Brix ‘Seomaeyaksuk’ 70% ethanol extract mixture was adjusted the alcohol concentration to 6% with edible ethanol; SEE-1.0, The same volume of 10% malt extract and 5.5 °Brix ‘Seomaeyaksuk’ 70% ethanol extract mixture was adjusted the alcohol concentration to 6% with edible ethanol.
Means with different superscript in the same fermentation days are significantly different at p<0.05.
Means with different superscript in the same sample code are significantly different at p<0.05.
Each value represents mean±SD, n=3.