Table 2.
Phenolic compounds analysis of the fermented wheat bran samples/fermentation time.
| Fermentation Days | di-OH Benzoic ac | Vanillic ac | Apigenin-Glucoside | Ferulic ac |
|---|---|---|---|---|
| 0 | 44.3 ± 2.1f | 5.9 ± 0.2c | 10.7 ± 0.6c | 21.8 ± 0.1d |
| 1 | 74.8 ± 1.7e | 5.6 ± 0.2c | 9.1 ± 0.2d | 21.9 ± 0.1d |
| 2 | 88.7 ± 2.6c | 20.8 ± 1.2a | 14.6 ± 0.7b | 33.9 ± 0.3b |
| 3 | 115.8 ± 5.6a | 21.4 ± 1.2a | 15.2 ± 0.3a | 34.2 ± 0.2a |
| 4 | 109.7 ± 4.7b | 8.5 ± 0.9b | 14.5 ± 0.3b | 31.6 ± 0.07c |
| 5 | 78.2 ± 2.8d | 5.9 ± 0.8c | 9.8 ± 0.2d | 20.0 ± 0.2d |
| 6 | 74.3 ± 3.3e | 5.1 ± 0.7c | 8.4 ± 0.08e | 13.3 ± 0.1e |
Values (expressed as mean values ± SD, μg/g, n = 3) in the same column followed by different letters. (a–f) indicate significant differences (p < 0.05) between days of fermentation (One-way ANOVA - Multiple comparison test -Tukey multiple range test (p = 0.05)- GraphPad Prism Version 8.0.1, Graph Pad Software, Inc., San Diego, CA, USA).