Increased Phenolic Content and Enhanced Antioxidant Activity in Fermented Glutinous Rice Supplemented with Fu Brick Tea.

Xiudong Xia,Wenxiu Hu,Xiao Xu,Mingsheng Dong,Chuanhai Tu,Siduo Zhou,Juanmei Zhang

doi:10.3390/molecules24040671

Xiudong Xia, Wenxiu Hu + Show 5 more

Open Access

https://doi.org/10.3390/molecules24040671

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Abstract

Glutinous rice-based foods have a long history are consumed worldwide. They are also in great demand for the pursuit of novel sensory and natural health benefits. In this study, we developed a novel fermented glutinous rice product with the supplementation of Fu brick tea. Using in vitro antioxidant evaluation and phenolic compounds analysis, fermentation with Fu brick tea increased the total phenolic content and enhanced the antioxidant activity of glutinous rice, including scavenging of 1,1-Diphenyl-2-picryl-hydrazyl (DPPH) radical, 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical, and hydroxyl radical, ferric-reducing antioxidant power, and ferric ion reducing power and iron chelating capability. Besides, compared with traditional fermented glutinous rice, this novel functional food exhibited a stronger activity for protecting DNA against hydroxyl radical-induced oxidation damage. Quantitative analysis by HPLC identified 14 compounds covering catechins and phenolic acids, which were considered to be positively related to the enhanced antioxidant capability. Furthermore, we found that 80% ethanol was a suitable extract solvent compared with water, because of its higher extraction efficiency and stronger functional activities. Our results suggested that this novel fermented glutinous rice could serve as a nutraceutical food/ingredient with special sensory and functional activities.

Highlights

Fu brick tea (FBT), a popular beverage processed through the post-fermentation of Camellia sinensis L. leaves, is rich in antioxidant polyphenols like catechins, theaflavins, and other bioactive compounds [1]
The results suggested that fermented glutinous rice (FGR) with 2%
The scores of colors, appearance, aroma/flavor, taste/mouth-feel and and basic texture obtained by FGR-2%FBT were higher than FGR-3%FBT and others, and this indicated basic texture obtained by FGR-2%FBT were higher than FGR-3%FBT and others, and this indicated that a 2% supplementation of FBT had a positive effect from sensory evaluation, and it possessed that a 2% supplementation of FBT had a positive effect from sensory evaluation, and it possessed the the best sensory properties

Summary

Introduction

Fu brick tea (FBT), a popular beverage processed through the post-fermentation of Camellia sinensis L. (family Theaceae) leaves, is rich in antioxidant polyphenols like catechins, theaflavins, and other bioactive compounds [1]. (family Theaceae) leaves, is rich in antioxidant polyphenols like catechins, theaflavins, and other bioactive compounds [1]. Theaflavins, thearubigins, and other conjugated phenolics of FBTs are considered as one of the most important factors that are associated with color characteristics, astringency flavor, and antioxidant activity [2]. FBT is welcomed in many countries, especially in west Asia, in which people intake high-calorie and high-carbohydrate diets. This is because FBT has been found to participate in controlling carbohydrate metabolism and the absorption balance of cholesterol and fat [4]. A higher dietary intake of phenolic compounds has been certified to have positive

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Conclusion