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Phenolic content and antioxidant activity of defatted rice bran as affected by simulated gastrointestinal PH

Rice bran is a low cost by-product from the rice-milling industry. The objective of the present study was to investigate the phenolic and antioxidant activity changes of defatted rice bran under simulated gastrointestinal pH.Slurry of defatted rice bran and 3 other commercial flours (defatted wheat,...

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Main Authors: Chan, Kim Wei, Ismail, M.
Format: Conference or Workshop Item
Language:English
English
Published: 2011
Online Access:http://psasir.upm.edu.my/id/eprint/17956/1/ID%2017956.pdf
http://psasir.upm.edu.my/id/eprint/17956/
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spelling my.upm.eprints.179562013-11-21T07:26:55Z http://psasir.upm.edu.my/id/eprint/17956/ Phenolic content and antioxidant activity of defatted rice bran as affected by simulated gastrointestinal PH Chan, Kim Wei Ismail, M. Rice bran is a low cost by-product from the rice-milling industry. The objective of the present study was to investigate the phenolic and antioxidant activity changes of defatted rice bran under simulated gastrointestinal pH.Slurry of defatted rice bran and 3 other commercial flours (defatted wheat, sweet potato and rice flours) were respectively subjected to simulated gastrointestinal pH adjustment. Supernatants of the tested samples were obtained through centrifugation and its total pehnolic content (by Folin-Ciocalteu reagent) as well as antioxidant activity were evaluated. Results from the analyses shows that adjustment of gastrointestinal pH improved total phenolic content and antioxidant activities (DPPH scavenging activity, ABTS free radical scavenging activity and beta-carotene bleaching activity assay) of all tested samples (P<0.05). Besides, defatted rice bran exhibited higher antioxidant activity and phenolic content than all tested commercial flours (P<0.05). In conclusion, defatted rice bran is a very potential raw ingredient for development of nutraceutical and functional food products due to its high phenolic content and antioxidant activity as compared to other commercial edible flours. Besides, gastrointestinal pH adjustment also gives a clearer picture on the actual antioxidant activity of defatted rice bran in in-vivo digestive tract. 2011 Conference or Workshop Item NonPeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/17956/1/ID%2017956.pdf Chan, Kim Wei and Ismail, M. (2011) Phenolic content and antioxidant activity of defatted rice bran as affected by simulated gastrointestinal PH. In: 7th Asia Pacific Conference on Clinical Nutrition, 5-8 June 2011, Bangkok, Thailand. . English
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
English
description Rice bran is a low cost by-product from the rice-milling industry. The objective of the present study was to investigate the phenolic and antioxidant activity changes of defatted rice bran under simulated gastrointestinal pH.Slurry of defatted rice bran and 3 other commercial flours (defatted wheat, sweet potato and rice flours) were respectively subjected to simulated gastrointestinal pH adjustment. Supernatants of the tested samples were obtained through centrifugation and its total pehnolic content (by Folin-Ciocalteu reagent) as well as antioxidant activity were evaluated. Results from the analyses shows that adjustment of gastrointestinal pH improved total phenolic content and antioxidant activities (DPPH scavenging activity, ABTS free radical scavenging activity and beta-carotene bleaching activity assay) of all tested samples (P<0.05). Besides, defatted rice bran exhibited higher antioxidant activity and phenolic content than all tested commercial flours (P<0.05). In conclusion, defatted rice bran is a very potential raw ingredient for development of nutraceutical and functional food products due to its high phenolic content and antioxidant activity as compared to other commercial edible flours. Besides, gastrointestinal pH adjustment also gives a clearer picture on the actual antioxidant activity of defatted rice bran in in-vivo digestive tract.
format Conference or Workshop Item
author Chan, Kim Wei
Ismail, M.
spellingShingle Chan, Kim Wei
Ismail, M.
Phenolic content and antioxidant activity of defatted rice bran as affected by simulated gastrointestinal PH
author_facet Chan, Kim Wei
Ismail, M.
author_sort Chan, Kim Wei
title Phenolic content and antioxidant activity of defatted rice bran as affected by simulated gastrointestinal PH
title_short Phenolic content and antioxidant activity of defatted rice bran as affected by simulated gastrointestinal PH
title_full Phenolic content and antioxidant activity of defatted rice bran as affected by simulated gastrointestinal PH
title_fullStr Phenolic content and antioxidant activity of defatted rice bran as affected by simulated gastrointestinal PH
title_full_unstemmed Phenolic content and antioxidant activity of defatted rice bran as affected by simulated gastrointestinal PH
title_sort phenolic content and antioxidant activity of defatted rice bran as affected by simulated gastrointestinal ph
publishDate 2011
url http://psasir.upm.edu.my/id/eprint/17956/1/ID%2017956.pdf
http://psasir.upm.edu.my/id/eprint/17956/
_version_ 1643826673258332160
score 13.211869

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