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Fig. 4 | AMB Express

Fig. 4

From: Assessment of changes in the content of anthocyanins, phenolic acids, and antioxidant property of Saccharomyces cerevisiae mediated fermented black rice bran

Fig. 4

Assessment 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, respectively

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