Comparative analysis of γ-oryzanol, β-glucan, total phenolic content and antioxidant activity in fermented rice bran of different varieties

Nutrients

Volumn 9, Issue 6, 2017, Pages

  Jung, Tae Dong ^a   Shin, Gi Hae ^a   Kim, Jae Min ^a   Choi, Sun Il ^a   Lee, Jin Ha ^a   Lee, Sang Jong ^b   Park, Seon Ju ^b   Woo, Koan Sik ^c   Oh, Sea Kwan ^c   Lee, Ok Hawn ^a  

^a Kangwon National University   (South Korea)

^b EuBiologics   (South Korea)

^c National Institute of Animal Science   (South Korea)

Author keywords

Antioxidant activity; Cultivars; Fermented; Rice bran; oryzanol

Indexed keywords

BETA GLUCAN; FLAVONOID; GALLIC ACID; GAMMA ORYZANOL; PHENOL; TROLOX C; ANTIOXIDANT; GAMMA-ORYZANOL; PHENOL DERIVATIVE; PHENYLPROPIONIC ACID DERIVATIVE;

ANALYTIC METHOD; ANTIOXIDANT ACTIVITY; ARTICLE; BIOTRANSFORMATION; COMPARATIVE STUDY; FERMENTATION; FERMENTED RICE; FREE RADICAL SCAVENGING ASSAY; GRAIN; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIMIT OF QUANTITATION; NON FERMENTED RICE; NONHUMAN; OXYGEN RADICAL ABSORBANCE CAPACITY; RICE BRAN; SENSITIVITY AND SPECIFICITY; ANALYSIS; CHEMISTRY; CLASSIFICATION; DIETARY FIBER; ORYZA; REPRODUCIBILITY;

ANTIOXIDANTS; BETA-GLUCANS; DIETARY FIBER; FERMENTATION; GALLIC ACID; ORYZA; PHENOLS; PHENYLPROPIONATES; REPRODUCIBILITY OF RESULTS;

EID: 85020271899     PISSN: None     EISSN: 20726643     Source Type: Journal    
DOI: 10.3390/nu9060571     Document Type: Article

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