Details

Autor(en) / Beteiligte

• Shin, Hye-Young
• Kim, Sung-Min
• Lee, Ju Hun
• Lim, Seung-Taik

Titel

Solid-state fermentation of black rice bran with Aspergillus awamori and Aspergillus oryzae: Effects on phenolic acid composition and antioxidant activity of bran extracts

Ist Teil von

• Food chemistry, 2019-01, Vol.272, p.235-241

Ort / Verlag

England: Elsevier Ltd

Erscheinungsjahr

2019

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• •Solid-state fermentation of black rice bran using Aspergillus spp. increased extractability of phenolic acids.•The fermentation increased tyrosinase inhibition activity and antioxidant property of black rice bran.•Pre-treatment of bran (moisturizing and autoclaving) further raised the amount of phenolic acids. Black rice bran (BRB) was fermented in solid state using Aspergillus awamori and Aspergillus oryzae for 5 days at 30°C, and then the alcoholic extracts of the fermented BRB were examined in terms of phenolic acid composition and antioxidant activity (DPPH radical scavenging and tyrosinase inhibitory activity). A pre-treatment, moisturizing and autoclaving prior to the fermentation, decreased total phenolic content (TPC) by decomposing the anthocyanin in BRB, but the fermentation increased TPC. Protocatechuic acid and ferulic acid showed the most significant increases, reaching their maximum values by the fermentation for 3 days: 1660.6 µg/g for the extract of BRB fermented by A. awamori. The radical scavenging activity and tyrosinase inhibitory activity of the alcoholic extracts increased by the pre-treatment and fermentation, in accordance with the increase in phenolic acid content. The solid-state fermentation was an effective process to raise the phenolic acid content and antioxidant activity of the extract.