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

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Relation http://ir.cftri.com/11611/
http://dx.doi.org/10.1016/j.jcs.2014.01.025
 
Title Hydrothermal and biotechnological treatments on nutraceutical
content and antioxidant activity of rice bran.
 
Creator Pradeep, P. M.
Jayadeep, A.
Manisha, Guha
Vasudeva, Singh
 
Subject 04 Functional foods
01 Rice
 
Description 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.
 
Date 2014
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11611/1/Journal%20of%20Cereal%20Science%2C%20Volume%2060%2C%20Issue%201%2C%20July%202014%2C%20Pages%20187-192.pdf
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.