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

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

Run order IV DV
pH (°C) NaCl (%) Total ACN (mg CCE/g FRB) Antioxidant capacity (mg TEAC/g FRB) Relative activity (%)
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 0.5 100.30c 100.88 70.50b 70.10 99.90b 98.54
4 4.5 40 0.6 95.50 92.78 67.10 67.33 90.70 90.70
5 4.0 40 0.5 100.00e 100.88 71.00a 70.10 97.20e 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 0.5 100.50b 100.88 69.50d 70.10 98.10c 98.54
12 4.0 40 0.5 104.50a 100.88 69.50d 70.10 100.00a 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 0.5 100.20d 100.88 70.00c 70.10 97.50d 98.54
17 4.0 45 0.6 92.50 91.15 65.50 65.51 89.97 89.97
  1. IV independent variables, DV dependent variable, FRB fermented rice bran
  2. 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