Journal of
Medicinal Plants Research

  • Abbreviation: J. Med. Plants Res.
  • Language: English
  • ISSN: 1996-0875
  • DOI: 10.5897/JMPR
  • Start Year: 2007
  • Published Articles: 3830

Full Length Research Paper

In vitro antioxidant capacities of rice residue hydrolysates from fermented broth of five mold strains

Wei Tian1, Qinlu Lin1,2* and Gao-Qiang Liu2,3*
1College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, P. R. China. 2National Engineering Laboratory for Rice and By-product Further Processing, Central South University of Forestry and Technology, Changsha 410004, P. R. China. 3College of Life Science and Technology, Central South University of Forestry and Technology, Changsha 410004, P. R. China.
Email: [email protected]

  •  Accepted: 22 February 2012
  •  Published: 30 March 2012

Abstract

Rice residue was fermented by five different strains of molds, namely, Aspergillus oryzae,Mucor racemosus, Rhizopus oligosporrus, Aspergillium niger and Penicillium glaucum. Antioxidant activities of the fermented products, rice residue hydrolysates (RRHs) were evaluated using ferric reducing antioxidant power (FRAP) assay, 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay and 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) assay, respectively. Among five types of RRHs, RRHs fromfermented broth of A. niger (RRHsIV) exhibited higher antioxidant potential than those of other RRHs in the same concentration level, regardless of the applied assays. Moreover, there was no correlation between reducing power and total phenonic contents in the five RRHs. However, FRAP values were highly correlated with phenol contents.

 

Key words: Rice residue, hydrolysates, antioxidant capacity, fermentation.

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

Back to Vol. 6 No. 12
Back to articles
  • Articles on Google by:
SUBSCRIBE TO RSS
SUBMIT MANUSCRIPT
CONFERENCES