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Table 5 The changes in the content of phenolic acids (µg/g of FRB) during biotransformation

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

Time (h) Protocatechuic acid Caffeic acid Syringic acid p-coumaric acid
0 23.03 ± 1.15 26.74 ± 1.34 5.23 ± 0.26 195.09 ± 9.75
1 22.56 ± 1.13 26.05 ± 1.35 5.40 ± 0.27 201.55 ± 10.08
3 21.88 ± 1.09 27.68 ± 1.32 5.00 ± 0.25 185.88 ± 9.95
6 24.00 ± 1.22 25.45 ± 1.26 5.44 ± 0.27 202.32 ± 10.12
12 22.75 ± 1.14 26.87 ± 1.29 5.11 ± 0.28 192.67 ± 9.63
18 23.18 ± 1.16 28.12 ± 1.34 4.97 ± 0.25 204.00 ± 10.10
24 22.99 ± 1.15 27.07 ± 1.35 5.49 ± 0.27 200.55 ± 10.03
  1. Significant difference was not observed between the phenolic acids (protocatechuic acid or caffeic acid or syringic acid or p-coumaric acid) at different time points (1, 3, 6, 12, 18, and 24 h) during fermentation and the respective phenolic acids at 0 h of fermentation