Phenolic compounds and antioxidant activity in fermented rice (Oryza sativa) bran Compostos fenólicos e atividade antioxidante em farelo de arroz (Oryza sativa) fermentado

Phenolic compounds and antioxidant activity in fermented rice (Oryza sativa) bran Compostos fenólicos e atividade antioxidante em farelo de arroz (Oryza sativa) fermentado

This study investigated the content of total phenolic compounds and antioxidant activity in fermented rice bran in order to evaluate the effect of solid state fermentation on these properties. The process was performed with the fungus Rhizopus oryzae CTT 1217 in tray reactors at 30 °C for 120 hours....

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Bibliographic Details
Main Authors: Melissa dos Santos Oliveira, Eliane Pereira Cipolatti, Eliana Badiale Furlong, Leonor de Souza Soares
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2012-09-01
Series:Food Science and Technology
Subjects:
inibição da oxidação
antioxidantes
bioprocesso
inhibition of oxidation
antioxidants
bioprocess
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300016

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300016

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