Table 1.
Enhancement of The Antioxidant Capacity Method in Rice Bran.
| Variety (Source) | Method | Effect | Reference |
|---|---|---|---|
| Japonica type variety unknown (Seoul, Korea) | treated with different carbohydrases (Viscozyme, Termamyl, Celluclast, AMG, Ultraflo, and Pentopan) | ethanol extract (%), reducing sugar (mg/g), and total phenolic content (mg GAE/g) increased | [118] |
| Jyothi variety red rice paddy (Karnataka, India) | treated with Bacillus Endoxylanase (EXB) and Trichoderma Endoxylanase (EXF) | total flavonoid; individual soluble phenolic components cycloartenyl ferulate; β-sitosteryl ferulate; and δ, γ, α-tocotrienols and tocopherols increased | [48] |
| Unknown (Yogyakarta, Indonesia) | fermented with Lactobacillus plantarum and Lactobacillus lactic | total phenolic content (mg GAE/g dw) increased | [119] |
| Khao Bahn Nah and Thai jasmine (Prachin Buri province, Thailand) | fermented with Lactobacillus casei and Lactobacillus plantarum | polysaccharide (mg/mL) decreased and total phenolic content (mg/mL) increased | [120] |
| BR-IRGA 417 (Brazil) | fermented with Rizhopus oryzae | total phenolic content (mg/g) increased | [121] |
| Unknown (Stuttgart, Ark., U.S.A.) | fermented with Bacillus subtilis subspecies subtilis NRRL NRS-744 | total phenolic content (mg FAE/g) increased | [122] |
| PB-1121 (Sirsa, India) | solid-state fermentation (SSF) with Aspergillus oryzae MTCC 3107 | total phenolic content (g GAE/g dwb) and condensed tannin content (mg CE/g dwb) increased | [123] |
| IR 64 and Jyothi (Karnataka, India) | treated with Cellulase from Aspergillus niger (1.4 U/mg solid) from Sigma-Aldrich, USA and Xylanase D-762-p (400 U/g solid) from Biocatalyst | γ-oryzanol; soluble, bound, and total polyphenols; flavonoid and tannin content increased | [124] |
| RD6 (Chiang Mai Rice Research Center, Thailand) | Three different methods were used for comparison, namely enzymatically stabilized rice bran (ESRB) using (trypsin, chymotrypsin, papain, bromelain, or Flavorzyme) enzymes; raw rice bran (RRB) without any treatment; and thermally stabilized rice bran (TSRB) which is raw rice bran heated at 100 °C in open steam for 15 min | free phenolics, γ-oryzanol, tocopherols, and tocotrienols content in ESRB is higher compared with TSRB and RRB | [125] |
| Jyothi paddy (Karnataka, India) | Rice bran was treated with a combination of endo-1,4-beta-xylanase (EXYL) and Fiberzyme (Fzyme) enzymes. Three combinations of the two enzymes were performed, namely 1.5 BGU + 3 EXU (CXC1), 3 BGU + 2 EXU (CXC2), and 4.5 BGU + 1 EXU (CXC3) enzymes. | The content of ferulic acid in soluble phenolics, p-coumaric acid in bound phenolics, and γ-oryzanol fractions increased the most in the combination CXC2. In addition, ferric reducing power, DPPH• scavenging capacity, nitric oxide scavenging, and inhibition of human LDL oxidation were increased for all three types of enzyme combination. Superoxide anion and hydroxyl radical scavenging activities increased for the combination of CXC1 and CXC2 enzymes. | [126] |
| Khao Dok Mali 105 (Suphan Buri Province, Thailand) | Six different pretreatment methods were carried out in rice bran to extract rice bran oil, such as microwave heating (60–110 °C for 3 min), hot air heating (70–180 °C for 10 min), roasting (60 and 80 °C for 3 min), parboiling (75 °C for 60 min), autoclave heating (121 °C for 15 min), and hydrolysis with α-amylase 1375 units/mL under the optimum condition for enzyme activity (180 rpm, at 50 °C for 120 min) | Pretreatment with roasting at 60 °C produced the highest γ-oryzanol content which was 46.9 mg/mL of rice bran oil. | [127] |
| Unknown (Kuala Lumpur, Malaysia) | fermented with Rhizopus oligosporus (strain F0020) and Monascus purpureus (strain F0061) | The phenolic acid content in methanol extracts of fermented rice bran such as ferulic, sinapic, vanillic, caffeic, syringic, and 4-hydroxybenzoic acids increased | [128] |
| KDML 105 (Northeastern Thailand) | Three different types of pretreatment were carried out on rice bran compared with raw bran, namely hot-air (120°C for 30 min), far-infrared radiation (FIR), and hydrolysis with cellulase | There was an increase in DPPH radical scavenging activities, ferric reducing antioxidant power (FRAP), total phenolic content (TPC), several phenolic acids, α-tocopherols, γ-tocopherols, and δ-tocopherols; the highest was in rice bran treated with FIR-treated | [129] |
| Axios-Long A type (Unknown) | infrared radiation heating | There was an increase in phenolic content and antioxidant activity in the bound extract of rice bran which was directly proportional to the increase in IR power. | [130] |
| Unknown (Rio Grande do Sul, Brazil) | fermented rice bran by Saccharomyces cerevisiae for gluten-free cookies formulation with different fermented rice bran composition, namely 7.08%, 14.16%, and 28.33% | Cookie formulations with a fermented rice bran composition of 7.08% showed the highest phenolic compound content compared with the others and was higher than cookies without fermented rice bran. | [131] |