In the dark, 0.2 mL of the sample was added to 3.8 mL of 0.5 mM

DPPH. The consumption of DPPH was monitored by spectrophotometer at 515 nm for different reaction times, until ISRIB in vitro its stabilization. The DPPH concentration in the medium was calculated using a calibration curve (0–0.16 mg/mL) and determined by linear regression (Eq. (1)). equation(1) A515nm=6.6953×[DPPH](r=0.999)where: [DPPH] = concentration of DPPH expressed in mg/mL. From the calibration curve equation, the percentage of the remaining DPPH for each time at every concentration tested was determined according to Eq. (2): equation(2) %DPPHREM=([DPPH]t/[DPPH]control)×100%DPPHREM=([DPPH]t/[DPPH]control)×100 The DPPHREM percentage was plotted against the reaction time using an exponential model of the first order, through the software Microcal Origin 6.0, to estimate the percentage of DPPHREM at steady state for each concentration tested. And then the percentage of DPPHREM at steady state was plotted against the solutions concentration to obtain the amount of antioxidant needed to decrease the initial concentration of DPPH by 50% (EC50). The

time needed to reach the EC50 (TEC50) was obtained graphically as proposed by Sánchez-Moreno et al. (1998). The anti-radical efficiency (AE) was calculated according to Eq. (3). equation(3) AE=1/(EC50∗TEC50)AE=1/(EC50∗TEC50) The inhibitory effect of phenolic compounds produced by the fermentation was evaluated on the enzymes responsible HSP cancer for browning in plant tissues,

peroxidase and polyphenol oxidase. The enzyme extract was obtained from 20 g of potato (Solanum tuberosum L., Monalisa variety) with 100 ml of buffer solution pH 7 (0.1 M phosphate-citrate buffer). After 2 min of grinding in a blender, the mixture was filtered (by cotton) and centrifuged (15 min, 4 °C, 3200g). The crude enzyme extract was used as the enzyme source, with the soluble protein content estimated in mg of albumin ( Lowry, Rosenbrough, Farr, & Randall, 1951). The peroxidase enzyme activity was determined using 0.2 ml of enzyme extract, 1 ml of 30 mM cAMP H2O2, 2 mL of a 5 mM guaiacol solution, with the final volume of the tube being completed to 4 ml with buffer pH 7, and the reaction absorbance detected at 470 nm after 10 min of reaction at 30 °C. The polyphenol oxidase activity was determined using 1 ml of enzyme extract, 2 mL of a solution of 10 mM catechol, 1 mL of buffer pH 7 with the absorbance reaction detected at 425 nm after 10 min of reaction at 30 °C. The inhibitory effect of phenolic compounds extracted from rice bran and fermented rice bran (96 h) in the activity of these enzymes was evaluated using different concentrations of the inhibitor. The final pH of the reaction was adjusted at 7 by the addition of a solution of 0.1 M NaOH. The inhibition mechanism of phenolic compounds on the peroxidase enzyme was also evaluated by the km and Vmax parameters.