Enhancement Methods of Antioxidant Capacity in Rice Bran: A Review
Rice (<i>Oryza sativa</i> L.) is a primary food that is widely consumed throughout the world, especially in Asian countries. The two main subspecies of rice are <i>japonica</i> and <i>indica</i> which are different in physical characteristics. In general, both <...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/19/2994 |
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| author | Riza Andriani Toto Subroto Safri Ishmayana Dikdik Kurnia |
| author_facet | Riza Andriani Toto Subroto Safri Ishmayana Dikdik Kurnia |
| author_sort | Riza Andriani |
| collection | DOAJ |
| description | Rice (<i>Oryza sativa</i> L.) is a primary food that is widely consumed throughout the world, especially in Asian countries. The two main subspecies of rice are <i>japonica</i> and <i>indica</i> which are different in physical characteristics. In general, both <i>indica</i> and <i>japonica</i> rice consist of three types of grain colors, namely white, red, and black. Furthermore, rice and rice by-products contain secondary metabolites such as phenolic compounds, flavonoids, and tocopherols that have bioactivities such as antioxidants, antimicrobial, cancer chemopreventive, antidiabetic, and hypolipidemic agents. The existence of health benefits in rice bran, especially as antioxidants, gives rice bran the opportunity to be used as a functional food. Most of the bioactive compounds in plants are found in bound form with cell wall components such as cellulose and lignin. The process of releasing bonds between bioactive components and cell wall components in rice bran can increase the antioxidant capacity. Fermentation and treatment with enzymes were able to increase the total phenolic content, total flavonoids, tocotrienols, tocopherols, and γ-oryzanol in rice bran. |
| first_indexed | 2024-03-09T21:45:17Z |
| format | Article |
| id | doaj.art-b461df489a074e68b861f32f40958775 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T21:45:17Z |
| publishDate | 2022-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-b461df489a074e68b861f32f409587752023-11-23T20:20:23ZengMDPI AGFoods2304-81582022-09-011119299410.3390/foods11192994Enhancement Methods of Antioxidant Capacity in Rice Bran: A ReviewRiza Andriani0Toto Subroto1Safri Ishmayana2Dikdik Kurnia3Department of Chemistry, Faculty of Mathematics and Natural Science, Universitas Padjadjaran, Sumedang 45363, IndonesiaDepartment of Chemistry, Faculty of Mathematics and Natural Science, Universitas Padjadjaran, Sumedang 45363, IndonesiaDepartment of Chemistry, Faculty of Mathematics and Natural Science, Universitas Padjadjaran, Sumedang 45363, IndonesiaDepartment of Chemistry, Faculty of Mathematics and Natural Science, Universitas Padjadjaran, Sumedang 45363, IndonesiaRice (<i>Oryza sativa</i> L.) is a primary food that is widely consumed throughout the world, especially in Asian countries. The two main subspecies of rice are <i>japonica</i> and <i>indica</i> which are different in physical characteristics. In general, both <i>indica</i> and <i>japonica</i> rice consist of three types of grain colors, namely white, red, and black. Furthermore, rice and rice by-products contain secondary metabolites such as phenolic compounds, flavonoids, and tocopherols that have bioactivities such as antioxidants, antimicrobial, cancer chemopreventive, antidiabetic, and hypolipidemic agents. The existence of health benefits in rice bran, especially as antioxidants, gives rice bran the opportunity to be used as a functional food. Most of the bioactive compounds in plants are found in bound form with cell wall components such as cellulose and lignin. The process of releasing bonds between bioactive components and cell wall components in rice bran can increase the antioxidant capacity. Fermentation and treatment with enzymes were able to increase the total phenolic content, total flavonoids, tocotrienols, tocopherols, and γ-oryzanol in rice bran.https://www.mdpi.com/2304-8158/11/19/2994rice bran<i>japonica</i><i>indica</i>by-productsphenolic compoundbioactive compound |
| spellingShingle | Riza Andriani Toto Subroto Safri Ishmayana Dikdik Kurnia Enhancement Methods of Antioxidant Capacity in Rice Bran: A Review Foods rice bran <i>japonica</i> <i>indica</i> by-products phenolic compound bioactive compound |
| title | Enhancement Methods of Antioxidant Capacity in Rice Bran: A Review |
| title_full | Enhancement Methods of Antioxidant Capacity in Rice Bran: A Review |
| title_fullStr | Enhancement Methods of Antioxidant Capacity in Rice Bran: A Review |
| title_full_unstemmed | Enhancement Methods of Antioxidant Capacity in Rice Bran: A Review |
| title_short | Enhancement Methods of Antioxidant Capacity in Rice Bran: A Review |
| title_sort | enhancement methods of antioxidant capacity in rice bran a review |
| topic | rice bran <i>japonica</i> <i>indica</i> by-products phenolic compound bioactive compound |
| url | https://www.mdpi.com/2304-8158/11/19/2994 |
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