View in EDS

Phenolic Profile and Antioxidant Activity of Extracts Prepared from Fermented Heat-Stabilized Defatted Rice Bran.

Saved in:
Bibliographic Details
Title: Phenolic Profile and Antioxidant Activity of Extracts Prepared from Fermented Heat-Stabilized Defatted Rice Bran.
Authors: Webber, Daniel M.1, Hettiarachchy, Navam S.2, Li, Ruiqi2, Horax, Ronny2, Theivendran, Sivarooban3
Source: Journal of Food Science (John Wiley & Sons, Inc.). Nov2014, Vol. 79 Issue 11, pH2383-H2391. 9p. 5 Charts, 6 Graphs.
Subjects: Phenol content of food, Antioxidants, Rice bran, Plant extracts, Arabinoxylans, Food fermentation
Abstract: Heat-stabilized, defatted rice bran (HDRB) serves as a potential source of phenolic compounds which have numerous purported health benefits. An estimated 70% of phenolics present in rice bran are esterified to the arabinoxylan residues of the cell walls. Release of such compounds could provide a value-added application for HDRB. The objective of this study was to extract and quantify phenolics from HDRB using fermentation technology. Out of 8 organisms selected for rice bran fermentation, Bacillus subtilis subspecies subtilis had the maximum phenolic release of 26.8 mg ferulic acid equivalents (FAE) per gram HDRB. Response surface methodology was used to further optimize the release of rice bran phenolics. An optimum of 28.6 mg FAE/g rice bran was predicted at 168 h, 0.01% inoculation level, and 100 mg HDRB/mL. Fermentation of HDRB for 96 h with B. subtilis subspecies subtilis resulted in a significant increase in phenolic yield, phenolic concentration, and radical scavenging capacity. Fermented rice bran had 4.86 mg gentistic acid, 1.38 mg caffeic acid, 6.03 mg syringic acid, 19.02 mg (-)-epicatechin, 4.08 mg p-courmaric acid, 4.64 mg ferulic acid, 10.04 mg sinapic acid, and 17.59 mg benzoic acid per 100 g fermented extract compared to 0.65 mg p-courmaric acid and 0.36 mg ferulic acid per 100 g nonfermented extract. The high phenolic content and antioxidant activity of fermented HDRB extract indicates that rice bran fermentation under optimized condition is a potential means of meeting the demand for an effective and affordable antioxidant. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Science (John Wiley & Sons, Inc.) is the property of John Wiley & Sons, Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
FullText Text:
  Availability: 0
Header DbId: egs
DbLabel: Engineering Source
An: 99368469
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
IllustrationInfo
Items – Name: Title
  Label: Title
  Group: Ti
  Data: Phenolic Profile and Antioxidant Activity of Extracts Prepared from Fermented Heat-Stabilized Defatted Rice Bran.
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AR" term="%22Webber%2C+Daniel+M%2E%22">Webber, Daniel M.</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Hettiarachchy%2C+Navam+S%2E%22">Hettiarachchy, Navam S.</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Li%2C+Ruiqi%22">Li, Ruiqi</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Horax%2C+Ronny%22">Horax, Ronny</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Theivendran%2C+Sivarooban%22">Theivendran, Sivarooban</searchLink><relatesTo>3</relatesTo>
– Name: TitleSource
  Label: Source
  Group: Src
  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Science+%28John+Wiley+%26+Sons%2C+Inc%2E%29%22">Journal of Food Science (John Wiley & Sons, Inc.)</searchLink>. Nov2014, Vol. 79 Issue 11, pH2383-H2391. 9p. 5 Charts, 6 Graphs.
– Name: Subject
  Label: Subjects
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22Phenol+content+of+food%22">Phenol content of food</searchLink><br /><searchLink fieldCode="DE" term="%22Antioxidants%22">Antioxidants</searchLink><br /><searchLink fieldCode="DE" term="%22Rice+bran%22">Rice bran</searchLink><br /><searchLink fieldCode="DE" term="%22Plant+extracts%22">Plant extracts</searchLink><br /><searchLink fieldCode="DE" term="%22Arabinoxylans%22">Arabinoxylans</searchLink><br /><searchLink fieldCode="DE" term="%22Food+fermentation%22">Food fermentation</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Heat-stabilized, defatted rice bran (HDRB) serves as a potential source of phenolic compounds which have numerous purported health benefits. An estimated 70% of phenolics present in rice bran are esterified to the arabinoxylan residues of the cell walls. Release of such compounds could provide a value-added application for HDRB. The objective of this study was to extract and quantify phenolics from HDRB using fermentation technology. Out of 8 organisms selected for rice bran fermentation, Bacillus subtilis subspecies subtilis had the maximum phenolic release of 26.8 mg ferulic acid equivalents (FAE) per gram HDRB. Response surface methodology was used to further optimize the release of rice bran phenolics. An optimum of 28.6 mg FAE/g rice bran was predicted at 168 h, 0.01% inoculation level, and 100 mg HDRB/mL. Fermentation of HDRB for 96 h with B. subtilis subspecies subtilis resulted in a significant increase in phenolic yield, phenolic concentration, and radical scavenging capacity. Fermented rice bran had 4.86 mg gentistic acid, 1.38 mg caffeic acid, 6.03 mg syringic acid, 19.02 mg (-)-epicatechin, 4.08 mg p-courmaric acid, 4.64 mg ferulic acid, 10.04 mg sinapic acid, and 17.59 mg benzoic acid per 100 g fermented extract compared to 0.65 mg p-courmaric acid and 0.36 mg ferulic acid per 100 g nonfermented extract. The high phenolic content and antioxidant activity of fermented HDRB extract indicates that rice bran fermentation under optimized condition is a potential means of meeting the demand for an effective and affordable antioxidant. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Science (John Wiley & Sons, Inc.) is the property of John Wiley & Sons, Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=99368469
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1111/1750-3841.12658
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 9
        StartPage: H2383
    Subjects:
      – SubjectFull: Phenol content of food
        Type: general
      – SubjectFull: Antioxidants
        Type: general
      – SubjectFull: Rice bran
        Type: general
      – SubjectFull: Plant extracts
        Type: general
      – SubjectFull: Arabinoxylans
        Type: general
      – SubjectFull: Food fermentation
        Type: general
    Titles:
      – TitleFull: Phenolic Profile and Antioxidant Activity of Extracts Prepared from Fermented Heat-Stabilized Defatted Rice Bran.
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Webber, Daniel M.
      – PersonEntity:
          Name:
            NameFull: Hettiarachchy, Navam S.
      – PersonEntity:
          Name:
            NameFull: Li, Ruiqi
      – PersonEntity:
          Name:
            NameFull: Horax, Ronny
      – PersonEntity:
          Name:
            NameFull: Theivendran, Sivarooban
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 01
              M: 11
              Text: Nov2014
              Type: published
              Y: 2014
          Identifiers:
            – Type: issn-print
              Value: 00221147
          Numbering:
            – Type: volume
              Value: 79
            – Type: issue
              Value: 11
          Titles:
            – TitleFull: Journal of Food Science (John Wiley & Sons, Inc.)
              Type: main
ResultId 1