MOESM1 of Assessment of changes in the content of anthocyanins, phenolic acids, and antioxidant property of Saccharomyces cerevisiae mediated fermented black rice bran
2017-06-05T05:00:00Z (GMT) by
Additional file 1: Figure S1. Representative Chromatograms showed the variation in ACN content of RB during fermentation. (a) ACN standards (1. Cyanidin-3-glucoside, 2. Peonidin-3-glucoside, 3. Cyanidin, 4. Peonidin), (b) 0 h sample (c) 12 h fermented samples (d) 24 h fermented samples. Figure S2. Representative Chromatograms showed the variation in phenolic acid content of RB during fermentation. (a) Phenolic acid standards (1. Protocatechuic acid, 2. Caffeic acid 3. Syringic acid, 4. p-coumaric acid), (b) 0 h sample (c) 12 h fermented samples (d) 24 h fermented samples. Table S1. The optimization code of independent variables and actual values. Table S2. The Box-Behnken design for anthocyanin content, antioxidant capacity of black RB, and Î˛-glucosidase activity during fermentation. X1, X2, X3 is pH, temperature (Â°C), and NaCl concentration (%), respectively. Table S3. Codes and process variable levels used in experimental design.
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