Table 4. Effects of enzyme treatment or yeast fermentation on the yield and antioxidant activity of the extracts from green tea (Camelia sinensis) leaf

Group1)	Yield (g/100 g, dry)	EC50 value3) (μg/mL)
GSE	NT2)	455.1±2.8a
Con-50% EOH	26.3±0.6d4)	41.8±0.3c
Ecp25	41.2±1.0a	57.2±1.6b
Ecp25+SC	32.5±0.1c	40.9±0.4c
SC	28.1±1.6d	30.5±0.5d
SC+Ecp25	36.4±0.1b	38.9±0.8c

GSE, grapefruit seed extract; Con-50% EOH, the extract with 50% ethanol; Ecp25, 2.5% cellulose and 2.5% pectinase combination treatment; Ecp25+SC, yeast fermentation after Ecp25 treatment; SC, yeast fermentation; SC+Ecp25, Ecp25 treatment after yeast fermentation.
Not tested.
Effective concentration possessing 50% scavenging activity for DPPH radical.
All values are mean±SD (n=3) and different superscripts within each column are significantly different (p<0.05) by Tukey test.