Solid-state fermentation of black rice bran with Aspergillus awamori and Aspergillus oryzae: Effects on phenolic acid composition and antioxidant activity of bran extracts. (30th January 2019)

• Record Type: Journal Article
• Authors: Shin, Hye-Young; Kim, Sung-Min; Lee, Ju Hun; Lim, Seung-Taik
• Is Part Of: Food chemistry. Volume 272(2019)
• Page Start: 235
• Page End: 241
• Publication Date: 2019-01-30
• Subjects: BRB black rice bran -- TPC total phenolic content -- DPPH 2, 2-diphenyl-1-picrylhydrazyl -- l-DOPA 3, 4-dihydroxyphenylalanine -- AF-BRB A. awamori-fermented black rice bran -- OF-BRB A. oryzae-fermented black rice bran -- SSF solid-state fermentation; Black rice bran -- Phenolic acid -- Aspergillus fungi -- Solid-state fermentation -- Antioxidant activity; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2018.07.174
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: 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. Abstract: 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.