Table 4. Total phenol contents (TPC) and Ferric reducing antioxidant power (FRAP) assay of black radish powder produced by different conditions

Extraction method	Spray drying inlet temperature	Total phenol contents (mgGAE/g)	Ferrous sulfate heptahydrate (mM)
L. plantarum fermentation	160°C	0.055±0.006^e	0.84±0.08^b
	170°C	0.056±0.003^e	0.81±0.13^b
	180°C	0.056±0.003^e	0.86±0.14^b
Ethanol extraction	160°C	0.150±0.004^b	0.82±0.00^b
	170°C	0.170±0.002^a	0.95±0.00^b
	180°C	0.089±0.003^c	0.82±0.00^b
L. plantarum fermentation and freeze dried		0.071±0.002^d	1.22±0.06^a

Mean±SE within same column with different superscript letters differ significantly at p<0.05.