Antioxidant activities tyrosinase inhibition activity and bioactive compounds content of broken rice fermented with Amylomyces rouxii

M. Abdul Manan, . and N. Y. Abd. Rashid, . and D. L. Abd. Razak, . and A. Jamaluddin, . and A. Abd. Ghani, . Antioxidant activities tyrosinase inhibition activity and bioactive compounds content of broken rice fermented with Amylomyces rouxii. pp. 65-72. ISSN 2550-2166

Solid state fermentation (SSF) utilizing filamentous fungus Amylomyces rouxii was investigated as a bio-processing strategy to enhance the bioactive properties of broken rice. Fermentation was carried out for 18 days and samples were withdrawn at 2-days interval. Established methods were deployed to assess the changes in bioactive properties and compounds content in fermented broken rice. The bioactive properties studied were total phenolic content (TPC) total flavonoid content (TFC) DPPH-radical scavenging activity and ferric-reducing antioxidant power (FRAP). Additionally tyrosinase inhibition activity which represents anti-pigmentation/browning property was evaluated. Free phenolic acids and organic acids content were determined through high performance liquid chromatography (HPLC). The results showed that fermentation significantly increased the total phenolic content of broken rice from 0.03 mg GAE/g sample to 3.94 mg GAE/g sample and total flavonoid content from 0.04 to 1.71 mg QE/g sample. By the end of the fermentation DPPH-radical scavenging of fermented broken rice was enhanced to 94.22 compared to 9.03 in the unfermented sample. It was also observed that FRAP and tyrosinase inhibition activity of fermented broken rice were improved up to 39- fold and 50-fold respectively. Kojic acid a potent antioxidant and tyrosinase inhibitor was detected in fermented broken rice along with oxalic and ascorbic acid. Gallic protocatechuic and 4-hydroxybenzoic acids were enhanced upon fermentation. This study manifested the positive effect of broken rice after fermentation with A. rouxii and thus revealed the potential of fermented broken rice as a promising natural bio-ingredients in food cosmetics and medicinal products.

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Abstract

Solid state fermentation (SSF) utilizing filamentous fungus Amylomyces rouxii was investigated as a bio-processing strategy to enhance the bioactive properties of broken rice. Fermentation was carried out for 18 days and samples were withdrawn at 2-days interval. Established methods were deployed to assess the changes in bioactive properties and compounds content in fermented broken rice. The bioactive properties studied were total phenolic content (TPC) total flavonoid content (TFC) DPPH-radical scavenging activity and ferric-reducing antioxidant power (FRAP). Additionally tyrosinase inhibition activity which represents anti-pigmentation/browning property was evaluated. Free phenolic acids and organic acids content were determined through high performance liquid chromatography (HPLC). The results showed that fermentation significantly increased the total phenolic content of broken rice from 0.03 mg GAE/g sample to 3.94 mg GAE/g sample and total flavonoid content from 0.04 to 1.71 mg QE/g sample. By the end of the fermentation DPPH-radical scavenging of fermented broken rice was enhanced to 94.22 compared to 9.03 in the unfermented sample. It was also observed that FRAP and tyrosinase inhibition activity of fermented broken rice were improved up to 39- fold and 50-fold respectively. Kojic acid a potent antioxidant and tyrosinase inhibitor was detected in fermented broken rice along with oxalic and ascorbic acid. Gallic protocatechuic and 4-hydroxybenzoic acids were enhanced upon fermentation. This study manifested the positive effect of broken rice after fermentation with A. rouxii and thus revealed the potential of fermented broken rice as a promising natural bio-ingredients in food cosmetics and medicinal products.

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Item Type:	Article
AGROVOC Term:	Antioxidants
AGROVOC Term:	Tyrosinases
AGROVOC Term:	Fermented foods
AGROVOC Term:	Functional foods
AGROVOC Term:	Sampling
AGROVOC Term:	Statistical analysis
AGROVOC Term:	Food products
AGROVOC Term:	Food quality
AGROVOC Term:	Solid state fermentation
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10553

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