Effect of different stabilization treatments on the fatty acid content, phenolic composition and antioxidant activity of reiziq rice bran

Research output: Other contribution to conferenceAbstract

Abstract

Rice is an important cereal crop that is consumed by more than half of the world’s population. The outer layer of rice, known as rice bran (RB), is usually discarded or used as animal feed due to its shorter shelf-life which can lead to rancidity, unpleasant odours and flavours. However, it has been identified as a valuable source of bioactive phytochemicals that may act as protective agents against cellular and biomolecular damage. Numerous stabilisation processes are currently applied to RB in order to prevent the rancidification process and thus improve RB shelf-life. However, the application of such treatments has been observed to alter the fatty acids, chemical profile and antioxidant activity. The aim of this study was to evaluate the influence of stabilisation methods on the fatty acid profile, phenolic composition and antioxidant activity of RB. The samples under investigation were freshly milled non-stabilised RB (NS-RB) and RB that had undergone either extrusion (ES-RB), microwave (MS-RB) or oven stabilisation (OS-RB) processes. Bench-top assays such as Folin-Ciocialteu total phenolic content (TPC), 1,1-diphenyl-2-picrylhydrazyl (DPPH), and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) assays were employed to determine the antioxidant capacity of the various samples.
Original languageEnglish
Pages34
Number of pages1
Publication statusPublished - 12 Sep 2018
Event68th Australasian Grain Science Conference - Charles Sturt University, Wagga Wagga, Australia
Duration: 10 Sep 201813 Sep 2018
https://www.ausgrainscience.org.au/wp-content/uploads/Conference2018/Booklet-2018.pdf (Conference booklet)

Conference

Conference68th Australasian Grain Science Conference
Abbreviated titleGrain Science Transforming our Future
Country/TerritoryAustralia
CityWagga Wagga
Period10/09/1813/09/18
Internet address

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