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Microbial facilitated release of phe...

University of Arkansas.

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Microbial facilitated release of phenolics from heat-stabilized defatted rice bran and antioxidant activity of fermented supernatants.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Microbial facilitated release of phenolics from heat-stabilized defatted rice bran and antioxidant activity of fermented supernatants./
作者:	Webber, Daniel Morgan.
面頁冊數:	93 p.
附註:	Adviser: Navam Hettlarachchy.
Contained By:	Masters Abstracts International46-01.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoeng/servlet/advanced?query=1445644
ISBN:	9780549143147

Microbial facilitated release of phenolics from heat-stabilized defatted rice bran and antioxidant activity of fermented supernatants.
Webber, Daniel Morgan.

Microbial facilitated release of phenolics from heat-stabilized defatted rice bran and antioxidant activity of fermented supernatants. - 93 p.

Adviser: Navam Hettlarachchy.

Thesis (M.S.)--University of Arkansas, 2006.

Bacillus subtilis subspecies subtilis was selected from among 8 tested organisms based upon its ability to release phenolic compounds from heat-stabilized, defatted rice bran (HDRB). Response surface methodology (RSM) was used to maximize the phenolic yield from fermentation. RSM predicted an optimum phenolic content of 28.6 mg ferulic acid equivalents/g rice bran at 168 h, 0.01% inoculation level, and 100 mg HDRB/mL water. The radical scavenging activity of extracts from optimized fermentation was 2-fold higher than the non-inoculated control. Oxidative stability determination in soy and tallow systems demonstrated that fermented extract containing 17.9% phenolics was less effective at 1000ppm than 200 ppm of synthetic TBHQ. However, fermented extract was more effective than TBHQ when evaluated in the lard lipid system. The affordability of rice bran and the effectiveness of fermented extract in lard systems demonstrate fermented rice bran's potential as an effective, cost effective antioxidant.

ISBN: 9780549143147Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Microbial facilitated release of phenolics from heat-stabilized defatted rice bran and antioxidant activity of fermented supernatants.
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520 $a Bacillus subtilis subspecies subtilis was selected from among 8 tested organisms based upon its ability to release phenolic compounds from heat-stabilized, defatted rice bran (HDRB). Response surface methodology (RSM) was used to maximize the phenolic yield from fermentation. RSM predicted an optimum phenolic content of 28.6 mg ferulic acid equivalents/g rice bran at 168 h, 0.01% inoculation level, and 100 mg HDRB/mL water. The radical scavenging activity of extracts from optimized fermentation was 2-fold higher than the non-inoculated control. Oxidative stability determination in soy and tallow systems demonstrated that fermented extract containing 17.9% phenolics was less effective at 1000ppm than 200 ppm of synthetic TBHQ. However, fermented extract was more effective than TBHQ when evaluated in the lard lipid system. The affordability of rice bran and the effectiveness of fermented extract in lard systems demonstrate fermented rice bran's potential as an effective, cost effective antioxidant.
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