# Microbiological Safety and Health Properties of Markleted Fermented Root Vegetables
## 3 Results and Discussion
### Total Phenols' Content  
The total phenolic content (TPC) was determined in all analyzed samples, ranging from 14.35 to 56.71 mg GAE/100 g fresh weight (f.w.) (Table 2). Among the fermented vegetables, \begin{table}
\begin{tabular}{c c c c} \hline  & **FC** & **CUPRAC** & **DPPH** \\ \hline Standard substance & Gallic acid & Trolox & Trolox \\ Linearity range & 0.1–1 \(\mu\)g/mL & 5–70 \(\mu\)g/mL & 0.02–0.2 mg/mL \\ R2 & 0.9991 & 0.9990 & 0.9990 \\ LOD & 0.039 \(\mu\)g/mL & 0.043 \(\mu\)g/mL & 0.023 mg/mL \\ LOQ & 0.117 \(\mu\)g/mL & 0.129 \(\mu\)g/mL & 0.069 mg/mL \\ Precision & 2.3\% & 2.75\% & 5.99\% \\ Accuracy & 104–105\% & 97–102\% & 96–108\% \\ \hline \end{tabular}
\end{table} 
Table 2: The validation parameters of the applied methods. \begin{table}
\begin{tabular}{c c c c c} \hline \multirow{2}{*}{**Code of** **Vegetable**} & **FC** & **CUPRAC** & \multicolumn{2}{c}{**DPPH**} \\  & **mg GAE/100 g** & **mmol TE/100 g** & **mmol TE/100 g** & **\% of Activity** \\  & **f.w.** & **f.w.** & **f.w.** & **f.w.** \\ \hline CR1 & 24.47 \(\pm\) 0.69 & 0.94 \(\pm\) 0.02 & 1.89 \(\pm\) 0.11 & 8.1 \(\pm\) 0.08 \\ \hline CR2 & 24.89 \(\pm\) 0.74 & 1.04 \(\pm\) 0.06 & 2.41 \(\pm\) 0.01 & 9.98 \(\pm\) 0.79 \\ \hline CR3 & 37.21 \(\pm\) 0.57 & 2.14 \(\pm\) 0.05 & 4.41 \(\pm\) 0.21 & 17.72 \(\pm\) 0.13 \\ \hline R1 & 18.69 \(\pm\) 0.54 & 1.21 \(\pm\) 0.06 & 4.82 \(\pm\) 0.44 & 18.97 \(\pm\) 1.01 \\ \hline R2 & 19.84 \(\pm\) 0.50 & 1.3 \(\pm\) 0.04 & 4.51 \(\pm\) 0.27 & 18.09 \(\pm\) 0.79 \\ \hline R3 & 19.81 \(\pm\) 0.46 & 1.06 \(\pm\) 0.02 & 3.67 \(\pm\) 0.37 & 14.90 \(\pm\) 0.65 \\ \hline C1 & 25.61 \(\pm\) 0.16 & 0.56 \(\pm\) 0.03 & 3.21 \(\pm\) 0.29 & 13.16 \(\pm\) 0.55 \\ \hline C2 & 12.55 \(\pm\) 0.24 & 1.02 \(\pm\) 0.02 & 1.47 \(\pm\) 0.04 & 6.52 \(\pm\) 0.29 \\ \hline C3 & 12.33 \(\pm\) 0.36 & 0.99 \(\pm\) 0.02 & 1.67 \(\pm\) 0.07 & 7.43 \(\pm\) 0.36 \\ \hline W1 & 10.89 \(\pm\) 0.70 & 0.77 \(\pm\) 0.02 & 3.67 \(\pm\) 0.39 & 14.14 \(\pm\) 0.73 \\ \hline W2 & 12.01 \(\pm\) 0.76 & 0.56 \(\pm\) 0.03 & 2.53 \(\pm\) 0.16 & 10.71 \(\pm\) 0.18 \\ \hline W3 & 20.16 \(\pm\) 0.02 & 1.26 \(\pm\) 0.01 & 1.67 \(\pm\) 0.12 & 7.25 \(\pm\) 0.46 \\ \hline B1 & 59.79 \(\pm\) 0.24 & 4.09 \(\pm\) 0.13 & 7.78 \(\pm\) 0.32 & 30.44 \(\pm\) 0.36 \\ \hline B2 & 55.48 \(\pm\) 0.11 & 2.99 \(\pm\) 0.03 & 7.27 \(\pm\) 0.39 & 28.68 \(\pm\) 0.36 \\ \hline B3 & 54.84 \(\pm\) 0.28 & 2.89 \(\pm\) 0.01 & 11.13 \(\pm\) 0.50 & 43.76 \(\pm\) 0.37 \\ \hline \end{tabular}
\end{table} 
Table 3: The results from FC, CUPRAC, and DPPH assays, calculated for 100 g of f.w. and % of activity in the DPPH assay. beetroot exhibited the highest TPC values, while white radish had the lowest. The TPC values for the remaining pickled vegetables were similar, with average levels of 16.83 mg GAE/100 g f.w. for carrot, 19.45 mg GAE/100 g f.w. for radish, and 28.85 mg GAE/100 g f.w. for ceriaci. Beetroot is widely regarded as a rich source of antioxidants, including phenolic compounds [55]. For fresh beetroot, TPC values reported in the literature range from 164 to 211 mg GAE/100 g f.w. [28; 56]. In comparison, fermented beetroot exhibited significantly lower TPC values, ranging from 26.94 to 47.67 mg GAE/100 g f.w. Similarly, fermented celeriac also showed lower TPC values compared to its fresh counterpart. The TPC of fermented celeriac ranged from 24.47 to 37.21 mg GAE/100 g f.w., whereas fresh celeriac was characterized by a TPC of 59.0 mg GAE/100 g f.w. [57]. For the other analyzed vegetables, TPC values were below 25 mg GAE/100 g f.w., which may be partially attributed to their high water content (Table 1). Additionally, radish, carrot, and white radish had statistically significant (\(p=0.000\)) lower TPC values than beetroot. Celeriac, however, exhibited a higher TPC (\(p=0.000\)) than radish. The TPC values for these three vegetables were similar, ranging from 18.69 to 19.84 mg GAE/100 g f.w. for radish, 12.33 to 26.61 mg GAE/100 g f.w. for carrot, and 10.89 to 10.16 mg GAE/100 g f.w. for white radish.