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INCREASE ANTIOXIDANT ACTIVITY OF RICE BRAN BY LACTIC ACID BACTERIA FERMENTATION(Huong Thi Nguyen*, Chung Thanh Nguyen, Thuy Thi Thu Ta, Thoa Kim Vu, Khanh Phuong Do, Thao Thi Phuong Nguyen)1Abstract: Fermentation is a traditional method to enhance nutrients and bioactive compounds of raw materials. In this study, the fermented technique was used to increase the antioxidant activity of rice bran. Three lactic acid bacteria (LAB) strains isolated from fermented food: Lactobacillus brevis CM04 (CM04), Lactobacillus paracasei TC01 (TC01), and Lactobacillus fermentumCP05 (CP05) were confirmed as safe through stability tests and glycosidase activity. These strains were used in the fermentation process. After fermentation, total phenolic and flavonoid contents in each sample were determined. The phenolic and flavonoid contents in fermented rice bran groups were lower than those in the non-fermented group. Among rice bran extracts, rice bran fermented with Lactobacillus brevis CM04 (CM04) showed the highest phenolic and flavonoid content (1207.46 and 103.10 mg GAE/ 100g, respectively). Additionally, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azinobis (3-ethylbenzothiazoline6-sulfonic acid) (ABTS) assays were conducted to measure the 1 Institute of Biotechnology and Food Technology, Ha Noi Open University, Hai Ba Trung, Hanoi, Vietnam * Correspondence: nthuong25@hou.edu.vn