Page 344 - Demo

348 PROCEEDINGS OF INTERNATIONAL SCIENTIFIC CONFERENCE ON APPLIED BIOTECHNOLOGYSimilar to phenolic acids, flavonoids are major antioxidant compounds due to their ability to donate electrons and inhibit chain reactions. In this study, total flavonoid content was measured using the aluminum chloride colorimetric method.Figure 2 shows the total flavonoid content of non-fermented rice bran and fermented rice bran. The total flavonoids in NF, CM04, TC09, and CP05 were 56.45mg GAE/100g, 103.09 mg GAE/100g, 90.30 mg GAE/100g, and 65.76mg QE/100g dry extract, respectively. These results indicate that fermentation significantly enhanced the flavonoid content. Overall, the data suggest that fermentation notably increased the amount of antioxidant compounds, particularly flavonoid compounds.3.4. Antioxidant activities of rice bran extractsFree radicals are known to be a major factor in biological damage, and DPPH and ATBS have been used to evaluate the free radical scavenging activity of natural antioxidants.The ABTS free radical scavenging activities of rice bran extracts are shown in Figure 3. The ABTS scavenging percentages increased with increasing extract doses. ABTS scavenging activities in all fermented rice bran were significantly higher than in non-fermented. Especially, at a concentration of 500%u00b5g/mL, ABTS scavenging activities in rice bran fermented with CM04 (95.8%), TC09 (88.83%), and CP05 (79.39%) (62.01%) were 1.54-fold, 1.43-fold and 1.29-fold higher, respectively, than in non-fermented rice bran.