Phenolic compounds and antioxidant activity in fermented rice (Oryza sativa) bran

Food Science and Technology (Campinas)

Melissa Dos Santos Oliveira²  Eliane Pereira Cipolatti¹  Eliana Badiale Furlong¹  Leonor De Souza Soares¹ 

[1] ,Instituto Federal Farroupilha de Educação Eixo Tecnológico de Produção Alimentícia Santo Augusto RS ,Brasil

关键词: inhibition of oxidation;    antioxidants;    bioprocess;    inibição da oxidação;    antioxidantes;    bioprocesso;   

DOI  :  10.1590/S0101-20612012005000067

来源: SciELO

【 摘 要 】

This study investigated the content of total phenolic compounds and antioxidant activity in fermented rice bran in order to evaluate the effect of solid state fermentation on these properties. The process was performed with the fungus Rhizopus oryzae CTT 1217 in tray reactors at 30 °C for 120 hours. Samples of fermented rice bran were collected every 24 hours. Antioxidant property was evaluated by the diphenyl-1-picrylhydrazyl radical scavenging method and through the inhibition of enzymatic oxidation and lipid peroxidation of olive oil. The methanol extract of the biomass obtained at 96 hours of fermentation inactivated 50% of free radical in 15 minutes. The same extract reduced the peroxide value in the olive oil by 57% after 30 days of storage. The aqueous extract of the biomass obtained at 120 hours was the most efficient inhibitor of the darkening reaction catalyzed by peroxidase.

【 授权许可】

CC BY   
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