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Phenolic compounds and antioxidant activity in fermented rice (Oryza sativa) bran Ciênc. Tecnol. Aliment.
Oliveira,Melissa dos Santos; Cipolatti,Eliane Pereira; Furlong,Eliana Badiale; Soares,Leonor de Souza.
This study investigated the content of total phenolic compounds and antioxidant activity in fermented rice bran in order to evaluate the effect of solid state fermentation on these properties. The process was performed with the fungus Rhizopus oryzae CTT 1217 in tray reactors at 30 °C for 120 hours. Samples of fermented rice bran were collected every 24 hours. Antioxidant property was evaluated by the diphenyl-1-picrylhydrazyl radical scavenging method and through the inhibition of enzymatic oxidation and lipid peroxidation of olive oil. The methanol extract of the biomass obtained at 96 hours of fermentation inactivated 50% of free radical in 15 minutes. The same extract reduced the peroxide value in the olive oil by 57% after 30 days of storage. The...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Inhibition of oxidation; Antioxidants; Bioprocess.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300016
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