The Optimal Condition of Dry-Heat Stabilization using Oven on Phenolic Content and Antioxidant Activity of Rice Bran: A Meta-Analysis

Abstract

Rice bran, a beneficial by-product of rice milling, is a rich source of nutrition, containing bioactive compounds such as phenolic compounds and exhibiting high antioxidant activity. Due to these properties, rice bran is a valuable ingredient for functional foods and animal feed. However, its short shelf life caused by rapid rancidity often hinders its use. Dry heating is an effective method to increase the longevity of rice bran. It can be stabilized by heating rice bran to the appropriate temperature, retaining its nutritional value and prolonging its shelf life. This meta-analysis aimed to determine the optimal temperature and time duration for dry-heat stabilization using an oven on Free Phenolic Content (FPC), Bound Phenolic Content (BPC), Total Phenolic Content (TPC), and Antioxidant Activity (AA) of rice bran. A total of 7 articles and 34 experiments were included after applying specified screening criteria. Results indicated that temperature and time duration of dry-heat stabilization had a significant effect (p<0.05) on FPC and TPC, but not on BPC and AA. The present study suggests that a temperature range of 105-140°C and heating time of 20-30 min is best for stabilizing rice bran, considering its nutrient quality and extend shelf life. In conclusion, the optimal temperature and time duration of dry-heat stabilization using an oven could stabilize the quality and maintain the phenolic content of rice bran.