Journal
FOOD CHEMISTRY
Volume 157, Issue -, Pages 457-463Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.02.061
Keywords
Enzymatic; Drying; FIR; Phenolic compounds; Rice bran; Rice husk
Funding
- Royal Golden Jubilee Ph.D. Program (RGJ) under The Thailand Research Fund (TRF)
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We investigated the changes of antioxidant activity and bioactive compounds in bran, rice husk and ground rice husk after three different treatments, namely hot-air, far-infrared radiation (FIR), and cellulase, compared with raw samples. Overall, FIR-treated group showed a higher DPPH radical scavenging activities, ferric reducing antioxidant power (FRAP), and total phenolic content (TPC) than did hot-air and cellulase treatments for all samples. A significant increase in alpha- and gamma-tocopherols was found in FIR irradiated rice bran compared to raw bran, while alpha- and gamma-tocopherols in hot-air and cellulase treated rice bran were remained unchanged. Cellulase significantly increased the amount of vanillic acid; however a dramatic decrease of ferulic acid was observed. The contents of gamma-oryzanol in cellulase treated ground rice husk were significantly increased. Decreasing particle size in the husk was found to work positively for enhancing antioxidant activities, gamma-oryzanol and phenolic compounds. (C) 2014 Elsevier Ltd. All rights reserved.
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