Table 2.
Impact of time of fermentation on total phenolic content (TPC) and condensed tannin content (CTC) of rice bran (RB) extracts.
| Fermentation Time (Days) | TPC (g GAE/g dwb) | Percent (%) Change in TPC after SSF | CTC (mg CE/g dwb) | Percent (%) Change in CTC after SSF |
|---|---|---|---|---|
| URB | 1.08 ± 0.13 a | -- | 34.6 ± 0.06 a | -- |
| 1 | 4.15 ± 0.09 b | ↑284% | 261 ± 0.05 d | ↑652% |
| 2 | 5.11 ± 0.10 c | ↑373% | 227 ± 0.07 c | ↑555% |
| 3 | 6.52 ± 0.11 e | ↑503% | 365 ± 0.13 g | ↑952% |
| 4 | 8.83 ± 0.21 g | ↑717% | 295 ± 0.11 f | ↑750% |
| 5 | 6.96 ± 0.34 f | ↑544% | 269 ± 0.02 e | ↑675% |
| 6 | 6.37 ± 0.19 d,e | ↑489% | 268 ± 0.07 e | ↑674% |
| 7 | 5.86 ± 0.08 d | ↑442% | 159 ± 0.09 b | ↑358% |
GAE: Gallic acid equivalent; SSF: Solid substrate fermentation; TPC: Total phenolic content; CTC: Condensed tannin content. Means followed by same superscript within a column do not differ significantly (p < 0.05). Subscripts show the % increase (↑) from unfermented sample for corresponding properties.