Defatting and Fermentation Treatment on The Bioactive Compounds of Rice Bran
نویسندگان
چکیده
Rice bran is a by-product of brown rice milling process. The aim this study was to determine the effect fermentation on changes total phenolic content, antioxidant activity, and bioactive components in with combination defatting treatment. Coloured (white, red, black) used study. Total content (TPC) activity were analysed Folin-Ciocalteau DPPH radical scavenging (RSA) method, respectively. Bioactive component by HPLC. highest TPC RSA shown defatted fermented white (288.18±2.52 mg GAE/100 g DB 67.95±0.75%, respectively). γ-oryzanol ferulic acid non-defatted black 24.83 mg/g 1.45 sampel, results indicated that treatment could increase bran. Furthermore, only effective
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ژورنال
عنوان ژورنال: Asia Pacific Journal of Sustainable Agriculture Food and Energy (APJSAFE)
سال: 2023
ISSN: ['2808-8948', '2338-1345']
DOI: https://doi.org/10.36782/apjsafe.v11i1.205