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In vitro antioxidant capacities of rice residue hydrolysates from fermented broth of five mold strains

2012; Academic Journals; Volume: 6; Issue: 12 Linguagem: Inglês

10.5897/jmpr11.1190

1996-0875

Wei Tian,

Food Quality and Safety Studies

Rice residue was fermented by five different strains of molds, namely, Aspergillus oryzae,Mucor racemosus, Rhizopus oligosporrus, Aspergillium niger and Penicillium glaucum. Antioxidant activities of the fermented products, rice residue hydrolysates (RRHs) were evaluated using ferric reducing antioxidant power (FRAP) assay, 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay and 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) assay, respectively. Among five types of RRHs, RRHs fromfermented broth of A. niger (RRHsIV) exhibited higher antioxidant potential than those of other RRHs in the same concentration level, regardless of the applied assays. Moreover, there was no correlation between reducing power and total phenonic contents in the five RRHs. However, FRAP values were highly correlated with phenol contents. Key words: Rice residue, hydrolysates, antioxidant capacity, fermentation.