Comparative Analysis of γ-Oryzanol, β-Glucan, Total Phenolic Content and Antioxidant Activity in Fermented Rice Bran of Different Varieties.
Comparative Analysis of γ-Oryzanol, β-Glucan, Total Phenolic Content and Antioxidant Activity in Fermented Rice Bran of Different Varieties.
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DOI：
10.3390/nu9060571
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发表时间：
2017-06-03
期刊：
影响因子：
5.9
通讯作者：
Lee OH
中科院分区：
文献类型：
--
作者：
Jung TD;Shin GH;Kim JM;Choi SI;Lee JH;Lee SJ;Park SJ;Woo KS;Oh SK;Lee OH
米皮是大米加工过程中产生的副产品，含有丰富的生物活性物质。最近的研究表明，发酵可以提高它们的生物活性。本研究测定了21个韩国品种发酵米糠中γ-谷维素、β-葡聚糖和总酚的含量，并对其抗氧化活性进行了评价。我们还评估了用于测定发酵米糠中γ-谷维素含量的分析方法的有效性。其中，海丹米糠的总酚含量最高(156.08 mg没食子酸当量/g)，DPPH(2，2-二苯基-1-苦基肼)清除活性最高(71.30%)，氧自由基吸收能力(ORAC值)最高(1101.31μM trolox当量/g)。此外，米王米糠的γ-谷维素含量最高(294.77±6.74 mg/100g)。
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).