IDENTIFICATION OF TOTAL PHENOLIC AND ANTIOXIDANT ACTIVITY OF FERMENTED RICE BRAN EXTRACTED BY ELECTROLYZED WATER

<p>Fermentation of rice bran is applied to facilitating the release of and may lead to higher yields of bioactive compound in its extraction product. The use of electrolyzed water as the solvent and the influence of this water on antioxidant activity of the fermented rice bran extract compound...

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Autores principales:	Sri Mulyati, Tubagus Bahtiar Rusbana, Sulaeni Sulaeni
Formato:	article
Lenguaje:	EN
Publicado:	Department of Food Technology 2020
Materias:	fermented rice bran, electrolyzed water, antioxidant, phenol Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/194e5bb2db6e46cb8beef6c761b75369
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spelling	oai:doaj.org-article:194e5bb2db6e46cb8beef6c761b753692021-12-01T14:01:06ZIDENTIFICATION OF TOTAL PHENOLIC AND ANTIOXIDANT ACTIVITY OF FERMENTED RICE BRAN EXTRACTED BY ELECTROLYZED WATER2685-42792715-422X10.33512/fsj.v2i1.7563https://doaj.org/article/194e5bb2db6e46cb8beef6c761b753692020-07-01T00:00:00Zhttps://jurnal.untirta.ac.id/index.php/fsj/article/view/7563https://doaj.org/toc/2685-4279https://doaj.org/toc/2715-422X<p>Fermentation of rice bran is applied to facilitating the release of and may lead to higher yields of bioactive compound in its extraction product. The use of electrolyzed water as the solvent and the influence of this water on antioxidant activity of the fermented rice bran extract compounds is unclear. The bran of white (Jalawara) and red (Marahmay) rice from Banten Province are fermented using <em>R. oligosporus</em> and extracted using electrolyzed water at 2.5, 6.5, 7, 9.5, and 11.5 of pH value. This research presents that Marhmay contains more active antioxidant compounds with 422.11 ppm of IC<sub>50</sub> by DPPH evaluation method and effectively extracted by electrolyzed water at pH 2 yielded of 3% extracted phenol more than water at pH 7. Furthermore, this treatment gives insights on the potency of electrolyzed water as solvent on extraction method of biological compound.</p>Sri MulyatiTubagus Bahtiar RusbanaSulaeni SulaeniDepartment of Food Technologyarticlefermented rice bran, electrolyzed water, antioxidant, phenolFood processing and manufactureTP368-456ENFood ScienTech Journal, Vol 2, Iss 1, Pp 31-34 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	fermented rice bran, electrolyzed water, antioxidant, phenol Food processing and manufacture TP368-456
spellingShingle	fermented rice bran, electrolyzed water, antioxidant, phenol Food processing and manufacture TP368-456 Sri Mulyati Tubagus Bahtiar Rusbana Sulaeni Sulaeni IDENTIFICATION OF TOTAL PHENOLIC AND ANTIOXIDANT ACTIVITY OF FERMENTED RICE BRAN EXTRACTED BY ELECTROLYZED WATER
description	<p>Fermentation of rice bran is applied to facilitating the release of and may lead to higher yields of bioactive compound in its extraction product. The use of electrolyzed water as the solvent and the influence of this water on antioxidant activity of the fermented rice bran extract compounds is unclear. The bran of white (Jalawara) and red (Marahmay) rice from Banten Province are fermented using <em>R. oligosporus</em> and extracted using electrolyzed water at 2.5, 6.5, 7, 9.5, and 11.5 of pH value. This research presents that Marhmay contains more active antioxidant compounds with 422.11 ppm of IC<sub>50</sub> by DPPH evaluation method and effectively extracted by electrolyzed water at pH 2 yielded of 3% extracted phenol more than water at pH 7. Furthermore, this treatment gives insights on the potency of electrolyzed water as solvent on extraction method of biological compound.</p>
format	article
author	Sri Mulyati Tubagus Bahtiar Rusbana Sulaeni Sulaeni
author_facet	Sri Mulyati Tubagus Bahtiar Rusbana Sulaeni Sulaeni
author_sort	Sri Mulyati
title	IDENTIFICATION OF TOTAL PHENOLIC AND ANTIOXIDANT ACTIVITY OF FERMENTED RICE BRAN EXTRACTED BY ELECTROLYZED WATER
title_short	IDENTIFICATION OF TOTAL PHENOLIC AND ANTIOXIDANT ACTIVITY OF FERMENTED RICE BRAN EXTRACTED BY ELECTROLYZED WATER
title_full	IDENTIFICATION OF TOTAL PHENOLIC AND ANTIOXIDANT ACTIVITY OF FERMENTED RICE BRAN EXTRACTED BY ELECTROLYZED WATER
title_fullStr	IDENTIFICATION OF TOTAL PHENOLIC AND ANTIOXIDANT ACTIVITY OF FERMENTED RICE BRAN EXTRACTED BY ELECTROLYZED WATER
title_full_unstemmed	IDENTIFICATION OF TOTAL PHENOLIC AND ANTIOXIDANT ACTIVITY OF FERMENTED RICE BRAN EXTRACTED BY ELECTROLYZED WATER
title_sort	identification of total phenolic and antioxidant activity of fermented rice bran extracted by electrolyzed water
publisher	Department of Food Technology
publishDate	2020
url	https://doaj.org/article/194e5bb2db6e46cb8beef6c761b75369
work_keys_str_mv	AT srimulyati identificationoftotalphenolicandantioxidantactivityoffermentedricebranextractedbyelectrolyzedwater AT tubagusbahtiarrusbana identificationoftotalphenolicandantioxidantactivityoffermentedricebranextractedbyelectrolyzedwater AT sulaenisulaeni identificationoftotalphenolicandantioxidantactivityoffermentedricebranextractedbyelectrolyzedwater
_version_	1718405042507087872

IDENTIFICATION OF TOTAL PHENOLIC AND ANTIOXIDANT ACTIVITY OF FERMENTED RICE BRAN EXTRACTED BY ELECTROLYZED WATER

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