Fig. 4From: Assessment of changes in the content of anthocyanins, phenolic acids, and antioxidant property of Saccharomyces cerevisiae mediated fermented black rice branAssessment of free radical scavenging activity during S. cerevisiae mediated fermentation of rice bran. a ABTS assay, b DPPH assay, c FRAP assay, d inhibition of lipid peroxidation, e superoxide and f nitric oxide radical scavenging assays for fermented rice bran. a ABTS assay, b DPPH assay, d inhibition of lipid peroxidation, e superoxide radical scavenging assays results were represented as trolox equivalent of antioxidant capacity (TEAC). FRAP assay and nitric oxide scavenging assay results were denoted as FeSO4 equivalent/g of FRB and curcumin equivalent/g of FRB, respectivelyBack to article page