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Table 2 The experimental values and predicted values of responses at the optimum condition

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

Variables/responses Optimum conditions
Actual value Predicted value
pH 4.00 4.06
Temperature (°C) 40.00 39.80
NaCl (% w/v) 0.50 0.52
Total anthocyanin content (mg cyanidin equivalent/g of FRB) 101.10 ± 1.91 101.04
Antioxidant capacity TEAC (mg trolox equivalent/g of FRB) 70.10 ± 0.65 70.30
β-glucosidase activity (relative activity (%)) 98.54 ± 1.33 98.57
  1. The desirability value of optimum condition was 0.904
  2. FRB fermented rice bran