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Enhancement Methods of Antioxidant Capacity in Rice Bran: A Review
Rice (Oryza sativa L.) is a primary food that is widely consumed throughout the world, especially in Asian countries. The two main subspecies of rice are japonica and indica which are different in physical characteristics. In general, both indica and japonica rice consist of three types of grain col...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9564381/ https://www.ncbi.nlm.nih.gov/pubmed/36230070 http://dx.doi.org/10.3390/foods11192994 |
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author | Andriani, Riza Subroto, Toto Ishmayana, Safri Kurnia, Dikdik |
author_facet | Andriani, Riza Subroto, Toto Ishmayana, Safri Kurnia, Dikdik |
author_sort | Andriani, Riza |
collection | PubMed |
description | Rice (Oryza sativa L.) is a primary food that is widely consumed throughout the world, especially in Asian countries. The two main subspecies of rice are japonica and indica which are different in physical characteristics. In general, both indica and japonica 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. |
format | Online Article Text |
id | pubmed-9564381 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-95643812022-10-15 Enhancement Methods of Antioxidant Capacity in Rice Bran: A Review Andriani, Riza Subroto, Toto Ishmayana, Safri Kurnia, Dikdik Foods Review Rice (Oryza sativa L.) is a primary food that is widely consumed throughout the world, especially in Asian countries. The two main subspecies of rice are japonica and indica which are different in physical characteristics. In general, both indica and japonica 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. MDPI 2022-09-26 /pmc/articles/PMC9564381/ /pubmed/36230070 http://dx.doi.org/10.3390/foods11192994 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Review Andriani, Riza Subroto, Toto Ishmayana, Safri Kurnia, Dikdik Enhancement Methods of Antioxidant Capacity in Rice Bran: A Review |
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 | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9564381/ https://www.ncbi.nlm.nih.gov/pubmed/36230070 http://dx.doi.org/10.3390/foods11192994 |
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