Comparative Analysis of γ-Oryzanol, β-Glucan, Total Phenolic Content and Antioxidant Activity in Fermented Rice Bran of Different Varieties

Comparative Analysis of γ-Oryzanol, β-Glucan, Total Phenolic Content and Antioxidant Activity in Fermented Rice Bran of Different Varieties

Rice bran, a by-product derived from processing rice, is a rich source of bioactive compounds. Recent studies have suggested that the fermentation can improve their biological activities. This study aimed to determined the level of γ-oryzanol, β-glucan and total phenol contents of fermented rice bra...

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Bibliographic Details
Main Authors: Tae-Dong Jung, Gi-Hae Shin, Jae-Min Kim, Sun-Il Choi, Jin-Ha Lee, Sang Jong Lee, Seon Ju Park, Koan Sik Woo, Sea Kwan Oh, Ok-Hawn Lee
Format: Article
Language:English
Published: MDPI AG 2017-06-01
Series:Nutrients
Subjects:
rice bran
fermented
cultivars
antioxidant activity
γ-oryzanol
Online Access:http://www.mdpi.com/2072-6643/9/6/571

Internet

http://www.mdpi.com/2072-6643/9/6/571

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