“…The highest antioxidant activities were obtained for S. cerevisiae 15A (16.47 ± 3.44%) and 15B (18.34 ± 2.24%), similar to the reference strain S. boulardii (16.22 ± 3.50%), while the lowest values were obtained for C. boidinii 32A (2.55 ± 3.45%) and 37A (3.52 ± 0.88%). Gil-Rodríguez et al (2015), in a study with yeasts isolated from different food and beverages, obtained higher values for different strains of S. cerevisiae, ranging from 19.74 ± 0.12% (IF-88) to 56.97 ± 0.30% (IFI-279), using a similar method to the present work. It is believed that the antioxidant activity of yeast is mainly due to the high content of (1,3)-β-D-glucan and other β-glucans found in the cell wall (Abbas, 2006;Jaehrig, Rohn, Kroh, Fleischer, & Kurz, 2007), to other cellular compounds and due to the presence of antioxidant enzymes such as superoxide dismutase, glutathione peroxidase and catalase (Chen et al, 2010).…”