Complex enzyme hydrolysis releases antioxidative phenolics from rice bran

卷:214

Liu, Lei ; Wen, Wei ; Zhang, Ruifen ; Wei, Zhencheng ; Deng, Yuanyuan ; Xiao, Juan ; Zhang, Mingwei

Guangdong Acad Agr Sci

关键词: Rice bran;    Complex enzyme hydrolysis;    Soluble conjugate phenolics;    Phenolic acids;    Flavonoids;    Antioxidant activity;   

DOI  :  10.1016/j.foodchem.2016.07.038

学科分类：食品科学和技术

【 摘 要 】

In this study, phenolic profiles and antioxidant activity of rice bran were analyzed following successive treatment by gelatinization, liquefaction and complex enzyme hydrolysis. Compared with gelatinization alone, liquefaction slightly increased the total amount of phenolics and antioxidant activity as measured by ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) assays. Complex enzyme hydrolysis significantly increased the total phenolics, flavonoids, FRAP and ORAC by 46.24%, 79.13%, 159.14% and 41.98%, respectively, compared to gelatinization alone. Furthermore, ten individual phenolics present in free or soluble conjugate forms were also analyzed following enzymatic processing. Ferulic acid experienced the largest release, followed by protocatechuic acid and then quercetin. Interestingly, a major proportion of phenolics existed as soluble conjugates, rather than free form. Overall, complex enzyme hydrolysis releases phenolics, thus increasing the antioxidant activity of rice bran extract. This study provides useful information for processing rice bran into functional beverage rich in phenolics. (C) 2016 Elsevier Ltd. All rights reserved.