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- Title
Comparative Analysis of γ-Oryzanol, β-Glucan, Total Phenolic Content and Antioxidant Activity in Fermented Rice Bran of Different Varieties.
- Authors
Tae-Dong Jung; Gi-Hae Shin; Jae-Min Kim; Sun-Il Choi; Jin-Ha Lee; Ok-Hawn Lee; Sang Jong Lee; Seon Ju Park; Koan Sik Woo; Sea Kwan Oh
- Abstract
Rice bran, a by-product derived from processing rice, is a rich source of bioactive compounds. Recent studies have suggested that the fermentation can improve their biological activities. This study aimed to determined the level of γ-oryzanol, β-glucan and total phenol contents of fermented rice bran from 21 Korean varieties, as well as to evaluate their antioxidant activities. We also assessed the validation of the analytical method for determining γ-oryzanol content in fermented rice brans. Among the fermented rice brans, the Haedam rice bran contained the highest level of total phenol content (156.08 mg gallic acid equivalents/g), DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity (71.30%) and ORAC (Oxygen radical absorbance capacity) value (1101.31 μM trolox equivalents/g). Furthermore, the fermented Migwang rice bran showed the highest level of γ-oryzanol content (294.77 ± 6.74 mg/100 g).
- Publication
Nutrients, 2017, Vol 9, Issue 6, p571
- ISSN
2072-6643
- Publication type
Article
- DOI
10.3390/nu9060571