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Table 6 The free radical inhibition activities of fermented black rice bran

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

Time (h) ABTS assay (µg of FRB) DPPH assay (mg of FRB) Inhibition of lipid peroxidation assay (mg of FRB) Superoxide assay (µg of FRB) Nitric oxide assay (mg of FRB)
0 183.75 ± 7.19 1.06 ± 0.03 7.25 ± 0.32 88.72 ± 3.44 1.24 ± 0.07
1 182.81 ± 9.14 1.06 ± 0.05 7.22 ± 0.36 88.26 ± 4.41 1.24 ± 0.06
3 183.05 ± 7.15 1.06 ± 0.02 7.23 ± 0.30 88.38 ± 5.42 1.24 ± 0.08
6 180.07 ± 9.00 1.04 ± 0.05 7.11 ± 0.36 86.94 ± 4.35 1.22 ± 0.06
12 178.83 ± 8.94 1.04 ± 0.05 7.06 ± 0.35 86.34 ± 3.32 1.21 ± 0.05
18 175.70 ± 7.78 1.02 ± 0.04 6.94 ± 0.33 84.83 ± 4.24 1.19 ± 0.05
24 175.72 ± 8.79 1.02 ± 0.05 6.94 ± 0.33 84.84 ± 3.24 1.19 ± 0.06
  1. The values are IC50 concentrations of FRB in the respective analysis
  2. Significant difference was not observed between the IC50 values of fermented black rice bran in the respective free radical scavenging assay (ABTS or DPPH or lipid peroxidation or superoxide or nitric oxide inhibition assay) at 24 h of fermentation and IC50 values of fermented black rice bran in the respective free radical scavenging assay at 0 h of fermentation