Total phenolic contents and antioxidant activity of rice bran fermented with lactic acid bacteria

Abstract

Rice bran, a by-product of the rice milling process, is rich source of bioactive compounds which have potential nutraceutical effect. Its dietary fiber and phenolic compounds are reported enhancing the functionalities of foodstuffs related to their beneficial properties as antioxidant. The aim of this research is to evaluate the antioxidant activity and total phenolic contents of fermented rice bran using two lactic acid bacteria (LAB), Lactobacillus lactic and Lactobacillus plantarum. Rice bran was fermented in a solid state with ratio of single culture LAB were 5%, 7.5%, and 10%. The antioxidant activities were found to be highest in 10 % ratio of Lactobacillus plantarum as well as its total phenolic contents. The functional properties of rice bran were also investigated at varied time of fermentation (24 h, 36 h, and 48 h). Antioxidant activity of rice bran fermented with Lactobacillus plantarum for 48 h showed a almost two-fold increase compared to non-fermented counterpart. The results indicated that the phenolic contents and antioxidant activity of rice bran showed significant improvement upon fermentation with LAB.