Cargando…

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...

Descripción completa

Detalles Bibliográficos
Autores principales: Andriani, Riza, Subroto, Toto, Ishmayana, Safri, Kurnia, Dikdik
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
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
_version_ 1784808629565652992
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
work_keys_str_mv AT andrianiriza enhancementmethodsofantioxidantcapacityinricebranareview
AT subrotototo enhancementmethodsofantioxidantcapacityinricebranareview
AT ishmayanasafri enhancementmethodsofantioxidantcapacityinricebranareview
AT kurniadikdik enhancementmethodsofantioxidantcapacityinricebranareview