Table 1.
Total antioxidants DPPH, ABTS, FRAP, total phenolic content (TPC), and total flavonoid content (TFC) of raw and different LABs fermented BR samples.
| S.NO | Sample | DPPH (mg Trolox Equiv./100 g, DW) | ABTS (mg Trolox Equiv./100 g, DW) | FRAP (mg Trolox Equiv./100 g, DW) | TPC (mg Gallic Acid Equiv./100 g, DW) | TFC (mg Catechin Equiv./100 g, DW) |
|---|---|---|---|---|---|---|
| 1 | Raw BR | 17.342 ± 0.44 d | 19.86 ± 0.86 d | 18.01 ± 0.74 d | 16.08 ± 0.49 d | 13.42 ± 0.80 d |
| 2 | L. fermentum FBR | 90.93 ± 0.74 c | 92.10 ± 0.81 c | 99.59 ± 1.60 b | 75.00 ± 0.01 c | 54.77 ± 1.02 c |
| 3 | L. reuteri FBR | 121.19 ± 1.0 a | 145.80 ± 0.99 a | 171.89 ± 0.71 a | 108.86 ± 0.63 a | 86.79 ± 0.83 a |
| 4 | L. plantarum FBR | 95.03 ± 0.81 b | 97.73 ± 0.47 b | 104.31 ± 0.48 b | 96.87 ± 0.94 b | 66.28 ± 0.71 b |
BR—Brown rice, FBR—fermented brown rice. Results were expressed as mean ± SD of triplicate analyses. Different alphabetical letters in each column represent statistically significant differences (Tukey and Duncan test p ≤ 0.05) DW, dry weight sample.