ANTIOXIDANT PROPERTIES OF FERMENTED MANGO LEAF EXTRACTS 11 Both lactobacillus and EM fermentations showed increasing tyrosinase inhibitory activi- ties with increasing concentrations of the extract. Antioxidant activity increased with increasing concentrations of the extracts. EM fermen- tations showed a higher antioxidant effect over lactobacillus fermentations through in- creased inhibition of ROS production. Cytotoxic effect also augmented with increasing concentration of fermentation extracts as well. Both fermentations demonstrated stable cytotoxicity level demonstrated as cell viability percentage 85% at different concentra- tions tested (38). The results of this study show that mango leaf extracts fermented with lactobacillus and EM impart positive effects on RAW 264.7 cells by reducing ROS pro- duction as well as enhancing cytotoxicity-related stability and antioxidant activity. One of the limitations of this study is differential time duration required to ferment each culture the difference of 7 days for EM activation versus 2 days for Lactobacillus fermentation remains a signifi cant challenge to the equivalent effi cacy assumption despite equal seed culture concentration used to prepare the MLFE and the MEFE. Longer duration required for optimal fermentation should be balanced against addi- tional antioxidant effect obtained from the use of EM. Another limitation is in the Figure 6. Inhibitory effects of the MLFE and MEFE on tyrosinase activity (%). Tyrosinase was used for the in vitro melanin synthesis. Data presented are mean ± S.D. (n = 3). Table IV Nitrite Scavenging Abilities (%) of the MLFE and the MEFE at pH 2.5 (n = 3) MLFE concentration (mg/ml) Nitrite scavenging activity (%) t p-Value MLFE MEFE 0.4 0.08 ± 0.12 0.19 ± 0.08 −1.659 0.086 2 2.21 ± 0.07 26.03 ± 0.17 −182.5 0.000 10 46.51 ± 0.06 84.93 ± 0.01 −589.0 0.000 50 94.97 ± 0.06 95.89 ± 0.03 −12.54 0.000

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