African Journal of
Biochemistry Research

  • Abbreviation: Afr. J. Biochem. Res.
  • Language: English
  • ISSN: 1996-0778
  • DOI: 10.5897/AJBR
  • Start Year: 2007
  • Published Articles: 381

Full Length Research Paper

Production and antioxidant activity of alcoholic beverages made from various colored rice and wild rice

Ryoichi TAKESHITA
  • Ryoichi TAKESHITA
  • Department of Applied Microbial Technology, Faculty of Biotechnology and Life Science, Sojo University, Ikeda 4-22-1, Nishi Ward, Kumamoto 860-0082, Japan.
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Noriaki SAIGUSA
  • Noriaki SAIGUSA
  • Department of Applied Microbial Technology, Faculty of Biotechnology and Life Science, Sojo University, Ikeda 4-22-1, Nishi Ward, Kumamoto 860-0082, Japan.
  • Google Scholar
Yuji TERAMOTO*
  • Yuji TERAMOTO*
  • Department of Applied Microbial Technology, Faculty of Biotechnology and Life Science, Sojo University, Ikeda 4-22-1, Nishi Ward, Kumamoto 860-0082, Japan.
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  •  Received: 22 August 2015
  •  Accepted: 02 October 2015
  •  Published: 30 December 2015

Abstract

In order to develop a new type of alcoholic beverage with antioxidant activity, the authors carried out this research. In this study, alcoholic beverages were made from unpolished black rice, unpolished red rice, unpolished green rice, polished white rice and unpolished wild rice using conventional cooked fermentation and economical uncooked fermentation system. The resulting alcoholic beverages made from cooked and uncooked rice grains had an ethanol concentration of approximately 11.0 to 13.8% (v/v). Alcoholic beverages made from various grains had antioxidant activity. Especially, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of the alcoholic beverages made from black rice, red rice and wild rice were relatively higher as compared to other alcoholic beverages. On the other hand, the inhibitory activity of lipid peroxidation of the alcoholic beverages made from wild rice using cooked and uncooked fermentation system was higher than that of the other alcoholic beverages. From these results, the possibility of new types of alcoholic beverages with antioxidant activity was suggested.
 
Key words: Antioxidant activity, fermentation, colored rice, wild rice.