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Nutrients 2017, 9(6), 571; doi:10.3390/nu9060571

Comparative Analysis of γ-Oryzanol, β-Glucan, Total Phenolic Content and Antioxidant Activity in Fermented Rice Bran of Different Varieties

1
Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Republic of Korea
2
STR Biotech Company, LTD., Chuncheon, 24232, Republic of Korea
3
Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, RDA, Suwon, 16613, Republic of Korea
These authors contributed equally to this work
*
Author to whom correspondence should be addressed.
Received: 8 May 2017 / Revised: 31 May 2017 / Accepted: 1 June 2017 / Published: 3 June 2017
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Abstract

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). View Full-Text
Keywords: rice bran; fermented; cultivars; antioxidant activity; γ-oryzanol rice bran; fermented; cultivars; antioxidant activity; γ-oryzanol
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Jung, T.-D.; Shin, G.-H.; Kim, J.-M.; Choi, S.-I.; Lee, J.-H.; Lee, S.J.; Park, S.J.; Woo, K.S.; Oh, S.K.; Lee, O.-H. Comparative Analysis of γ-Oryzanol, β-Glucan, Total Phenolic Content and Antioxidant Activity in Fermented Rice Bran of Different Varieties. Nutrients 2017, 9, 571.

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