Hydrothermal and biotechnological treatments on nutraceutical content and antioxidant activity of rice bran.

Pradeep, P. M. and Jayadeep, A. and Manisha, Guha and Vasudeva, Singh (2014) Hydrothermal and biotechnological treatments on nutraceutical content and antioxidant activity of rice bran. Journal of Cereal Science, 60. pp. 187-192.

PDF Journal of Cereal Science, Volume 60, Issue 1, July 2014, Pages 187-192.pdf - Published Version Restricted to Registered users only Download (597kB)

Abstract

The effect of processing such as steaming, germination and parboiling on nutraceuticals and in vitro bioactive properties of rice bran from three different rice varieties namely Jyothi (pigmented), IR64 and Sona masuri (non-pigmented) were investigated. Within the varieties envisaged, pigmented Jyothi variety contained higher levels of vitamin E, soluble, bound and total polyphenol, flavanoids, free radical scavenging activity and total antioxidant activity. Direct steam exposure of bran resulted in an increase in, ether extractives and oryzanol, as well as retention of all the vitamin E components, bound polyphenols, flavonoids and decrease in soluble and total polyphenol content, free radical scavenging activity and total antioxidant activity compared to native. Parboiling as well as germination of paddy resulted in an increase, in the content of ether extractives and oryzanol, whereas other bioactive properties decreased compared to native. Hence it may be concluded that bioactive components and antioxidant properties were significantly higher in Jyothi bran compared to the other two paddy brans, and processing leads to changes in bioactive properties with maximum retention of bioactive components in the steamed bran.

Item Type:	Article
Uncontrolled Keywords:	Rice bran, Hydrothermal treatment, Nutraceuticals Antioxidant activity
Subjects:	600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	08 Jul 2014 05:41
Last Modified:	08 Jul 2014 05:41
URI:	http://ir.cftri.res.in/id/eprint/11611

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