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2011 (Vol. 3, Issue: 5)
Article Information:

Physico-chemical Properties and Antioxidant Activities of Dietary Fiber Derived from Defatted Rice Bran

Cheickna Daou and Hui Zhang
Corresponding Author:  Hui Zhang 

Key words:  Antioxidant activity, defatted rice bran, dietary fiber, physico-chemical properties, , ,
Vol. 3 , (5): 339-347
Submitted Accepted Published
2011 June, 20 2011 August, 16 2011 October, 25
Abstract:

The objective of the study is to study the Physico-chemical properties and antioxidant activities of total, soluble and insoluble dietary fibers from defatted rice bran. Enzymatic-gravimetric method was used to obtain Total, Soluble and Insoluble fraction of dietary fiber from defatted rice bran. The fractions were used to study their structure (SEM), physical properties (color, density, porosity and oil or fat adsorption capacity), hydration properties (water holding, water binding and swelling emulsifying capacity), and antioxidant capacity (DPPH-scavenging activity, metal chelating and reducing power capacity). The physical properties except FBC of SDF were significantly higher than IDF and TDF; however hydration properties were lower than IDF and TDF (p<0.05). Compared to SDF, IDF showed the highest CEC, while its GDRI value was lowest (p<0.05). All dietary fiber fractions at high concentration (5% or 50 mg/mL) showed a high antioxidant activity.
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  Cite this Reference:
Cheickna Daou and Hui Zhang, 2011. Physico-chemical Properties and Antioxidant Activities of Dietary Fiber Derived from Defatted Rice Bran.  Advance Journal of Food Science and Technology, 3(5): 339-347.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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