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

AMB Express

Table 1 The predicted and actual values of ACN content, antioxidant capacity of FRB and BGS activity during fermentation

Run order	IV			DV
	pH	(°C)	NaCl (%)	Total ACN (mg CCE/g FRB)		Antioxidant capacity (mg TEAC/g FRB)		Relative activity (%)
	pH	(°C)	NaCl (%)	Actual	Predicted	Actual	Predicted	Actual	Predicted
1	3.5	45	0.5	78.50	78.15	60.00	59.99	84.08	84.08
2	3.5	35	0.5	82.10	79.70	61.00	60.99	84.34	84.34
3	4.0	40	0.5	100.30^c	100.88	70.50^b	70.10	99.90^b	98.54
4	4.5	40	0.6	95.50	92.78	67.10	67.33	90.70	90.70
5	4.0	40	0.5	100.00^e	100.88	71.00^a	70.10	97.20^e	98.54
6	4.5	45	0.5	82.50	83.05	62.50	62.26	86.13	86.13
7	4.5	40	0.4	91.70	92.78	64.50	64.25	89.56	89.56
8	4.5	35	0.5	83.50	84.60	63.00	63.26	86.39	86.39
9	4.0	45	0.4	90.00	91.15	64.00	63.78	88.83	88.83
10	4.0	35	0.4	91.00	92.70	65.00	65.24	89.09	89.09
11	4.0	40	0.5	100.50^b	100.88	69.50^d	70.10	98.10^c	98.54
12	4.0	40	0.5	104.50^a	100.88	69.50^d	70.10	100.00^a	98.54
13	3.5	40	0.4	86.00	87.88	64.00	64.24	87.51	87.51
14	3.5	40	0.6	87.00	87.88	63.00	63.25	88.65	88.65
15	4.0	35	0.6	93.10	92.70	67.00	66.51	90.23	90.23
16	4.0	40	0.5	100.20^d	100.88	70.00^c	70.10	97.50^d	98.54
17	4.0	45	0.6	92.50	91.15	65.50	65.51	89.97	89.97

IV independent variables, DV dependent variable, FRB fermented rice bran
^a–eThe values of replicates of five combinations of the center points (run order no. 3, 5, 11, 12, and 16) showed no significant difference