The impact of Rhizopus oryzae cultivation on rice bran: Gamma-oryzanol recovery and its antioxidant properties.
This study evaluated the effect of the solid state cultivation (SSC) time of rice bran by Rhizopus oryzae on γ-oryzanol recovery and its antioxidant properties. Gamma-oryzanol was extracted with organic solvents and its extracts were characterized by GC-FID and HPLC-UV. The antioxidant capacity was assessed by DPPH and ABTS+assays, β-carotene/linoleic acid system, and reduction of oxidation in lipid system. The biomass showed the γ-oryzanol recovery increased by 51.5% (20.52mg/g), and 5.7% in polyunsaturated fatty acids. The γ-oryzanol major components changing in their profile. The γ-oryzanol extract from biomass (72h) showed the greatest DPPH inhibition (59.0%), while 90.5% inhibition of oxidation of β-carotene/linoleic acid system, and 30% reduction of the indicators of oxidation in olive oil was observed in the one cultivated at 96h, these behaviors were confirmed by PCA analyses. SSC provides an increase in the γ-oryzanol recovery followed by improving of the functional properties of rice bran.
Laboratory for Mycotoxins and Food Science, Post Graduate Program in Engineering and Food Science, School of Chemistry and Food, Federal University of Rio Grande - FURG, Italy Avenue 8 km, Campus Carreiros, 96203-900 Rio Grande, RS, Brazil. Electronic address: kelly_massa@hotmail.com.
Kelly Cristina
KC
Massarolo
Laboratory for Mycotoxins and Food Science, Post Graduate Program in Engineering and Food Science, School of Chemistry and Food, Federal University of Rio Grande - FURG, Italy Avenue 8 km, Campus Carreiros, 96203-900 Rio Grande, RS, Brazil.
Taiana
T
Denardi de Souza
Laboratory for Mycotoxins and Food Science, Post Graduate Program in Engineering and Food Science, School of Chemistry and Food, Federal University of Rio Grande - FURG, Italy Avenue 8 km, Campus Carreiros, 96203-900 Rio Grande, RS, Brazil.
Carolina Carvalho
CC
Collazzo
Laboratory for Mycotoxins and Food Science, Post Graduate Program in Engineering and Food Science, School of Chemistry and Food, Federal University of Rio Grande - FURG, Italy Avenue 8 km, Campus Carreiros, 96203-900 Rio Grande, RS, Brazil.
Eliana
E
Badiale Furlong
Laboratory for Mycotoxins and Food Science, Post Graduate Program in Engineering and Food Science, School of Chemistry and Food, Federal University of Rio Grande - FURG, Italy Avenue 8 km, Campus Carreiros, 96203-900 Rio Grande, RS, Brazil.
Leonor Almeida de
LA
Souza Soares
D000975:Antioxidants; D012275:Oryza / Q000737:chemistry*; D010084:Oxidation-Reduction; D010666:Phenylpropionates / Q000737:chemistry*; D012233:Rhizopus / Q000737:chemistry*
D000975:Antioxidants; D010666:Phenylpropionates; C013172:gamma-oryzanol
2,4-Methylene cycloartanyl ferulate; Biomass; Oxidation; Solid state cultivation