Next Article in Journal
Further Probing of Cu2+-Dependent PNAzymes Acting as Artificial RNA Restriction Enzymes
Next Article in Special Issue
Fish Protein and Lipid Interactions on the Digestibility and Bioavailability of Starch and Protein from Durum Wheat Pasta
Previous Article in Journal
Supramolecular Hybrid Material Based on Engineering Porphyrin Hosts for an Efficient Elimination of Lead(II) from Aquatic Medium
Previous Article in Special Issue
HPLC Profile of Longan (cv. Shixia) Pericarp-Sourced Phenolics and Their Antioxidant and Cytotoxic Effects
Article Menu
Issue 4 (February-2) cover image

Export Article

Open AccessArticle
Molecules 2019, 24(4), 671; https://doi.org/10.3390/molecules24040671

Increased Phenolic Content and Enhanced Antioxidant Activity in Fermented Glutinous Rice Supplemented with Fu Brick Tea

1
College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
2
Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China
3
College of Pharmaceutical, Henan University, Kaifeng, Henan 475004, China
*
Authors to whom correspondence should be addressed.
Received: 30 January 2019 / Revised: 10 February 2019 / Accepted: 10 February 2019 / Published: 14 February 2019
(This article belongs to the Special Issue The Antioxidant Capacities of Natural Products 2019)
Full-Text   |   PDF [1817 KB, uploaded 14 February 2019]   |  

Abstract

Glutinous rice-based foods have a long history are consumed worldwide. They are also in great demand for the pursuit of novel sensory and natural health benefits. In this study, we developed a novel fermented glutinous rice product with the supplementation of Fu brick tea. Using in vitro antioxidant evaluation and phenolic compounds analysis, fermentation with Fu brick tea increased the total phenolic content and enhanced the antioxidant activity of glutinous rice, including scavenging of 1,1-Diphenyl-2-picryl-hydrazyl (DPPH) radical, 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical, and hydroxyl radical, ferric-reducing antioxidant power, and ferric ion reducing power and iron chelating capability. Besides, compared with traditional fermented glutinous rice, this novel functional food exhibited a stronger activity for protecting DNA against hydroxyl radical-induced oxidation damage. Quantitative analysis by HPLC identified 14 compounds covering catechins and phenolic acids, which were considered to be positively related to the enhanced antioxidant capability. Furthermore, we found that 80% ethanol was a suitable extract solvent compared with water, because of its higher extraction efficiency and stronger functional activities. Our results suggested that this novel fermented glutinous rice could serve as a nutraceutical food/ingredient with special sensory and functional activities. View Full-Text
Keywords: fermented glutinous rice; Fu brick tea; antioxidant activities; DNA damage protection; phenolic compounds; sensory evaluation fermented glutinous rice; Fu brick tea; antioxidant activities; DNA damage protection; phenolic compounds; sensory evaluation
Figures

Graphical abstract

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).
SciFeed

Share & Cite This Article

MDPI and ACS Style

Xu, X.; Hu, W.; Zhou, S.; Tu, C.; Xia, X.; Zhang, J.; Dong, M. Increased Phenolic Content and Enhanced Antioxidant Activity in Fermented Glutinous Rice Supplemented with Fu Brick Tea. Molecules 2019, 24, 671.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Molecules EISSN 1420-3049 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top