TY - JOUR
T1 - Volatile compounds, sensory profile and phenolic compounds in fermented rice bran
AU - Ardiansyah,
AU - Nada, Annisa
AU - Rahmawati, Nuraini Tiara Indah
AU - Oktriani, Annisa
AU - David, Wahyudi
AU - Astuti, Rizki Maryam
AU - Handoko, Dody Dwi
AU - Kusbiantoro, Bram
AU - Budijanto, Slamet
AU - Shirakawa, Hitoshi
N1 - Funding Information:
Funding: This research was funded by Ministry of Research and Technology/the National Research and Innovation Agency of Republic Indonesia with grant number 1226/LL3/PG/2021.
Publisher Copyright:
© 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/).
PY - 2021/6
Y1 - 2021/6
N2 - Rice bran (RB), a by-product of the rice milling process, is a rich source of bioactive compounds. Current studies have suggested that fermentation can enhance the bioactivities of RB. This study is aimed to analyse the volatile compounds and sensory profile of fermented RB from two cultivars (Inpari 30 and Cempo Ireng) that are well-known in Indonesia, as well as to measure total phenolic content (TPC) and antioxidant activity. Volatile compounds of fermented RB were analyzed using gas chromatography-mass spectrometry combined with headspace-solid phase microextraction. The optimum TPC and antioxidant activity were observed after 72 h fermentation of RB. The 55 volatile compounds were identified in fermented and non-fermented RB. They were classified into alcohols, aldehydes, acids, ketones, phenols, esters, benzene, terpenes, furans, lactone, pyridines, pyrazines, and thiazoles. Volatile compounds were significantly different among the varieties. The sensory analysis showed that the panelists could differentiate sensory profiles (color, taste, flavor, and texture) between the samples. Fermentation can enhance the acceptance of RB. These studies may provide opportunities to promote the production of fermented RB as a functional ingredient with enhanced bioactivity for health promotion.
AB - Rice bran (RB), a by-product of the rice milling process, is a rich source of bioactive compounds. Current studies have suggested that fermentation can enhance the bioactivities of RB. This study is aimed to analyse the volatile compounds and sensory profile of fermented RB from two cultivars (Inpari 30 and Cempo Ireng) that are well-known in Indonesia, as well as to measure total phenolic content (TPC) and antioxidant activity. Volatile compounds of fermented RB were analyzed using gas chromatography-mass spectrometry combined with headspace-solid phase microextraction. The optimum TPC and antioxidant activity were observed after 72 h fermentation of RB. The 55 volatile compounds were identified in fermented and non-fermented RB. They were classified into alcohols, aldehydes, acids, ketones, phenols, esters, benzene, terpenes, furans, lactone, pyridines, pyrazines, and thiazoles. Volatile compounds were significantly different among the varieties. The sensory analysis showed that the panelists could differentiate sensory profiles (color, taste, flavor, and texture) between the samples. Fermentation can enhance the acceptance of RB. These studies may provide opportunities to promote the production of fermented RB as a functional ingredient with enhanced bioactivity for health promotion.
KW - Antioxidant activity
KW - Fermented rice bran
KW - Rice bran
KW - Sensory profile
KW - Volatile compounds
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U2 - 10.3390/plants10061073
DO - 10.3390/plants10061073
M3 - Article
AN - SCOPUS:85106635056
VL - 10
JO - Plants
JF - Plants
SN - 2223-7747
IS - 6
M1 - 1073
ER -