Abstract：
:In this study, phenolic profiles and antioxidant activity of rice bran were analyzed following successive treatment by gelatinization, liquefaction and complex enzyme hydrolysis. Compared with gelatinization alone, liquefaction slightly increased the total amount of phenolics and antioxidant activity as measured by ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) assays. Complex enzyme hydrolysis significantly increased the total phenolics, flavonoids, FRAP and ORAC by 46.24%, 79.13%, 159.14% and 41.98%, respectively, compared to gelatinization alone. Furthermore, ten individual phenolics present in free or soluble conjugate forms were also analyzed following enzymatic processing. Ferulic acid experienced the largest release, followed by protocatechuic acid and then quercetin. Interestingly, a major proportion of phenolics existed as soluble conjugates, rather than free form. Overall, complex enzyme hydrolysis releases phenolics, thus increasing the antioxidant activity of rice bran extract. This study provides useful information for processing rice bran into functional beverage rich in phenolics.
journal_name
Food Chemjournal_title
Food chemistryauthors
Liu L,Wen W,Zhang R,Wei Z,Deng Y,Xiao J,Zhang Mdoi
10.1016/j.foodchem.2016.07.038subject
Has Abstractpub_date
2017-01-01 00:00:00pages
1-8eissn
0308-8146issn
1873-7072pii
S0308-8146(16)31060-3journal_volume
214pub_type
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