Antioxidant activity and inhibition of a-amylase and α-glucosidase in fermented black rice bran-based analog rice

Abstract

Analog rice is an alternative food that can also be a functional food. Analog rice has the same shape as rice grains, can be made from non-rice flour, and can be consumed like white rice. The purpose of this study is to determine the effect as an antidiabetic of the addition of fermented black rice bran (FBB) and non-fermented black rice bran (NFBB) on analog rice based on in vitro assays. This research was conducted in three stages: analog rice was made from the raw materials of sorghum, yellow soybean, black soybean, FBB and NFBB; analysis of the phytochemical characteristics of analog rice; evaluation of DPPH-radical scavenging; and analysis of the inhibitory effects of agents a-amylase and a-glucosidase. Increased phenol, flavonoid, and anthocyanin content were found in analog rice with the addition of FBB. In addition, analog rice with the addition of FBB also had antioxidant activity and higher inhibition of a-amylase and α-glucosidase activity with a range of 54.50-65.52%, 63.16-65.51% and 60.27-62.09% respectively compared to analog rice with the addition of NFBB. The results of this study indicate that analog rice with the raw materials of sorghum, beans and the addition of FBB has potential as an antidiabetic food.