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

AMB Express

Table 4 Concentration of anthocyanins (glycoside forms), and anthocyanidins (aglycoside forms) during fermentation and β-glucosidase activity of S. cerevisiae

Time (h)	Anthocyanins (µg/g of FRB)		Anthocyanidins (µg/g of FRB)		β-glucosidase [relative activity (%)]
Time (h)	Cyanidin-3-glucoside	Peonidin-3-glucoside	Cyanidin	Peonidin	β-glucosidase [relative activity (%)]
0	324.66 ± 16.23	231.65 ± 11.58	226.73 ± 11.34	86.73 ± 4.34	16.67 ± 2.08
1	319.96 ± 12.76	219.71 ± 10.99	229.74 ± 11.49	94.49 ± 4.72*	41.67 ± 3.15
3	297.43 ± 14.87*	215.74 ± 10.79	244.16 ± 11.21	97.07 ± 3.85*	58.33 ± 3.92
6	275.23 ± 13.76*	188.38 ± 10.42***	258.36 ± 11.92*	114.86 ± 3.74***	85.00 ± 3.25
12	235.09 ± 15.22***	178.49 ± 8.92***	284.06 ± 13.20***	121.29 ± 4.06***	91.67 ± 4.83
18	194.93 ± 12.11***	171.31 ± 9.57***	309.76 ± 10.49***	125.95 ± 4.30***	95.00 ± 3.83
24	190.03 ± 13.25***	163.66 ± 10.18***	312.90 ± 11.65***	130.93 ± 4.55***	100.00 ± 4.00

The significant difference between the anthocyanins (cyanidin-3-glucoside or peonidin-3-glucoside) or anthocyanidins (cyanidin or peonidin) at different time points (1, 3, 6, 12, 18, and 24 h) during fermentation and the respective anthocyanins or respective anthocyanidins at 0 h of fermentation were represented as * (p < 0.05), ** (p < 0.01), and *** (p < 0.001)