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Enzymatic processing of pigmented and non pigmented rice bran on changes in oryzanol, polyphenols and antioxidant activity

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Abstract

Bran from different rice varieties is a treasure of nutrients and nutraceuticals, and its use is limited due to the poor sensory and functional properties. Application of enzymes can alter the functional and phytochemical properties. So the effect of endo-xylanase, cellulase and their combination on microstructural, nutraceutical and antioxidant properties of pigmented (Jyothi) and non-pigmented (IR64) rice bran were investigated. Scanning electron micrograph revealed micro structural changes in fibre structures on processing. All the enzymatic processing methods resulted in an increase in the content of oryzanol, soluble, bound and total polyphenols, flavonoid and tannin. It also showed an increase in the bioactivity with respect to free radical scavenging activity and total antioxidant activity. However, extent of the increase in bio-actives varied with the type of bran and enzyme application method. Endo-xylanase showed higher percentage difference compared to controls of Jyothi and IR64 bran extracts respectively in the content of the bound (10 & 19 %) and total (20 & 14 %) polyphenols. Combination of both the enzymes resulted in higher percentage increase of bioactive components and properties. It resulted in greater percentage difference compared to controls of Jyothi and IR64 extracts respectively in the content of soluble (58 & 17 %) and total (21 & 14 %) polyphenols, flavonoids (12 & 38 %), γ-oryzanol (10 & 12 %), free radical scavenging activity (64 & 30 %) and total antioxidant activity (82 & 136 %). It may be concluded that enzymatic bio-processing of bran with cellulose and hemicellulose degrading enzymes can improve its nutraceutical properties, and it may be used for development of functional foods.

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Acknowledgments

The authors like to thank The Director, CSIR-CFTRI, Mysore, for encouragement and support.

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Authors and Affiliations

  1. Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore, 570 020, Karnataka, India

    Ashish A Prabhu & A. Jayadeep

Authors
  1. Ashish A Prabhu
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  2. A. Jayadeep
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Correspondence to A. Jayadeep.

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Highlights

• Rice bran is rich in nutraceuticals and its use is limited due to poor functional properties

• Since the application of enzymes can alter the properties, its effect on nutraceuticals studied

• Cellulase and endo-xylanase alone and in combination increased oryzanol and polyphenols

• Free radical scavenging activity and antioxidant activity increased on enzyme treatments

• Bioprocessing of non and pigmented bran can lead to functional food ingredient development

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Prabhu, A.A., Jayadeep, A. Enzymatic processing of pigmented and non pigmented rice bran on changes in oryzanol, polyphenols and antioxidant activity. J Food Sci Technol 52, 6538–6546 (2015). https://doi.org/10.1007/s13197-015-1761-z

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  • DOI: https://doi.org/10.1007/s13197-015-1761-z

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