Comparative study on bioactive compounds, glucose, alcohol, and antioxidant activities of fermented rice with Thai and Chinese starter cultures and rice varieties
2020
Li, H. | Seewaeng, P. | Inchuen, S. | Siriamornpun, S.
We investigated the bioactive compounds, glucose, alcohol, and antioxidant activities of fermented rice from two Thai rice varieties (black glutinous rice, BR; white glutinous rice, KD6) and one Chinese rice variety (white glutinous rice, CR) fermented with Thai and Chinese commercial starter cultures (TC and CC, respectively). Results showed that fermented BR contained higher contents of total phenolics and total flavonoids, and higher FRAP values as compared to fermented KD6 and CR; whereas, DPPH radical scavenging activity was slightly lower in fermented BR than in other fermented rice samples. Ferulic and sinapic acids were found in all raw and fermented rice samples; the most abundant phenolic acid in the raw rice was ferulic acid. BR fermented with CC showed the highest total amount of phenolic acids. Fermented BR had the lowest glucose content, but its alcohol content was clearly higher than that of the other fermented rice samples. Our results suggested that a combination of either Thai or Chinese rice varieties with TC and CC offers good possibilities for developing functional fermented rice products. With respect to health-promoting properties, BR may be an appropriate variety to improve the bioactivities of fermented rice. However, consumer acceptance of the products is needed for further evaluation.
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