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| Natura: | Artículo científico |
| Lingua: | en |
| Pubblicazione: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2012
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| Accesso online: | https://www.redalyc.org/articulo.oa?id=395940113016 |
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Sommario:
- Phenolic compounds and antioxidant activity in fermented rice (Oryza sativa) bran Melissa dos Santos OLIVEIRA Eliane Pereira CIPOLATTI Eliana Badiale FURLONG Leonor de Souza SOARES Agrociencias bioprocess antioxidants Inhibition of oxidation This study investigated the content of total phenolic compounds and antioxidant activity in fermented rice bran in order to evaluate the effect of solid state fermentation on these properties. The process was performed with the fungus Rhizopus oryzae CTT 1217 in tray reactors at 30 °C for 120 hours. Samples of fermented rice bran were collected every 24 hours. Antioxidant property was evaluated by the diphenyl - 1 - picrylhydrazyl radical scavenging method and through the inhibition of enzymatic oxidation and lipid peroxidation of olive oil. The methanol extract of the biomass obtained at 96 hours of fermentation inactivated 50% of free radical in 15 minutes. The same extract reduced the peroxide value in the olive oil by 57% after 30 days of storage. The aqueous extract of the biomass obtained at 120 hours was the most efficient inhibitor of the darkening reaction catalyzed by peroxidase. 2012 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940113016 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.3 Vol.32