Comparative study on bioactive compounds glucose alcohol and antioxidant activities of fermented rice with Thai and Chinese starter cultures and rice varieties

Li H., . and Seewaeng P., . and Inchuen S., . and Siriamornpun S., . Comparative study on bioactive compounds glucose alcohol and antioxidant activities of fermented rice with Thai and Chinese starter cultures and rice varieties. pp. 385-396. ISSN 2231-7546

We investigated the bioactive compounds glucose alcohol and antioxidant activities of fermented rice from two Thai rice varieties (black glutinous rice BR; white glutinous rice KD6) and one Chinese rice variety (white glutinous rice CR) fermented with Thai and Chinese commercial starter cultures (TC and CC respectively). Results showed that fermented BR contained higher contents of total phenolics and total flavonoids and higher FRAP values as compared to fermented KD6 and CR; whereas DPPH radical scavenging activity was slightly lower in fermented BR than in other fermented rice samples. Ferulic and sinapic acids were found in all raw and fermented rice samples; the most abundant phenolic acid in the raw rice was ferulic acid. BR fermented with CC showed the highest total amount of phenolic acids. Fermented BR had the lowest glucose content but its alcohol content was clearly higher than that of the other fermented rice samples. Our results suggested that a combination of either Thai or Chinese rice varieties with TC and CC offers good possibilities for developing functional fermented rice products. With respect to health-promoting properties BR may be an appropriate variety to improve the bioactivities of fermented rice. However consumer acceptance of the products is needed for further evaluation.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/27%20(02)%202020/20%20-...

Abstract

We investigated the bioactive compounds glucose alcohol and antioxidant activities of fermented rice from two Thai rice varieties (black glutinous rice BR; white glutinous rice KD6) and one Chinese rice variety (white glutinous rice CR) fermented with Thai and Chinese commercial starter cultures (TC and CC respectively). Results showed that fermented BR contained higher contents of total phenolics and total flavonoids and higher FRAP values as compared to fermented KD6 and CR; whereas DPPH radical scavenging activity was slightly lower in fermented BR than in other fermented rice samples. Ferulic and sinapic acids were found in all raw and fermented rice samples; the most abundant phenolic acid in the raw rice was ferulic acid. BR fermented with CC showed the highest total amount of phenolic acids. Fermented BR had the lowest glucose content but its alcohol content was clearly higher than that of the other fermented rice samples. Our results suggested that a combination of either Thai or Chinese rice varieties with TC and CC offers good possibilities for developing functional fermented rice products. With respect to health-promoting properties BR may be an appropriate variety to improve the bioactivities of fermented rice. However consumer acceptance of the products is needed for further evaluation.

[error in script]

Item Type:	Article
AGROVOC Term:	Rice
AGROVOC Term:	Fermented foods
AGROVOC Term:	Antioxidants
AGROVOC Term:	Alcohols
AGROVOC Term:	Glucose
AGROVOC Term:	Phenolic acids
AGROVOC Term:	Flavonoids
AGROVOC Term:	Ferulic acid
AGROVOC Term:	Sinapic acid
AGROVOC Term:	Sampling
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/9021

Actions (login required)

View Item