Abstract
Rice bran (RB) is a byproduct of the rice industry (milling). For the fermentation process and to add value to it, RB was sprayed with fungal spores (Aspergillus oryzae MTCC 3107). The impact of fermentation duration on antioxidant properties was studied. Total phenolic content (TPC) determined using the Folin–Ciocalteu method, increased during fermentation until the 4th day. The antioxidant activity analyzed using the 2,2 Diphenyl–1′ picrylhydrazyl (DPPH) assay, total antioxidant activity (TAC), 2,2′-azinobis 3-ethylbenzothiazoline-6-sulfonic acid (ABTS+) assay, reducing power assay (RPA) and hydroxyl free radical scavenging activity (HFRSA) for fermented rice bran (FRB) were determined and compared to unfermented rice bran (URB). TAC, DPPH, ABTS+ and RPA of FRB increased till 4th day of fermentation, and then decreased. The specific bioactive constituents in extracts (Ethanol 50%) from FRB and URB were identified using high performance liquid chromatography (HPLC). HPLC confirmed a significant (p < 0.05) increase in gallic acid and ascorbic acid. On the 4th day of fermentation, the concentrations of gallic acid and ascorbic acid were 23.3 and 12.7 µg/g, respectively. The outcome of present investigation confirms that antioxidant potential and TPC of rice bran may be augmented using SSF.
Highlights
IntroductRioince (Oryza sativa) belongs to the grass family and is the most widely consumed nal affiliations.Rgicrea(sOsrybzya asatsiivgan) bifielcoanngts ptorothpeogrrtaisosnfaomfihlyuamndanis pthoepmuolsattiwoind,eleyscpoencsiuamllyedingrAasssian regions
High Performance Liquid Chromatography (HPLC) analysis of URB and Fermented rice bran (FRB) extract for the estimation of bioactive compounds was performed (Shimadzu 10 AVP HPLC system)
Effect of Solid State Fermentation (SSF) on Specific Bioactive Constituents. Phenolic compounds increase their antioxidant activity by various methods [32] and the effectiveness of these phenolic compounds as antioxidants mainly depends on their chemical structures, relative orientation, and number of OH groups attached to the aromatic ring [33]
Summary
IntroductRioince (Oryza sativa) belongs to the grass family and is the most widely consumed nal affiliations. Scientific reports supporting effect of fermentation on the antioxidant levels of various substrates, including barley [8], pearl millet [9,10], wheat [11], and rice bran [12,13], and reported their enhancement after SSF This is a commonly used approach by the scientific community for the improvement of bioactive content of agro-industrial residues and assisted in reducing the environmental pollution caused by these residues. It is evident that use of Aspergillus oryzae is common practice aiming to produce foods with high nutraceutical values This is the first study investigating the use of SSF on RB using Aspergillus oryzae to evaluate the effect on antioxidant properties and bioactive compounds. The mixture was incubated (ambient temp. for 10 min) and absorbance was recorded
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