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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
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