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Aspergillus Oryzae Fermented Rice Bran: a Byproduct with Enhanced foods Article Aspergillus oryzae Fermented Rice Bran: A Byproduct with Enhanced Bioactive Compounds and Antioxidant Potential ArticleSneh Punia 1,*, Kawaljit Singh Sandhu 2,*, Simona Grasso 3 , Sukhvinder Singh Purewal 2, Maninder Kaur 4, AspergillusAnil Kumar Siroha oryzae1, Krishan Fermented Kumar 1, Vikas Rice Kumar 1Bran:and Manoj A KumarByproduct5,* with Enhanced Bioactive1 CompoundsDepartment of Food Science and & Technology, Antioxidant Chaudhary Devi Potential Lal University, Sirsa 125055, India; [email protected] (A.K.S.); [email protected] (K.K.); [email protected] (V.K.) 1, 2, 3 2 4 Sneh Punia *, Kawaljit Singh Sandhu2 Department *, Simona of Grasso Food Science , Sukhvinder & Technology, Singh Maharaja Purewal Ranjit , Maninder Singh Punjab Kaur Technical , University, Anil Kumar Siroha 1, Krishan Kumar 1,Bathinda Vikas Kumar 151001, 1India; and Manoj [email protected] Kumar 5,* 3 Institute of Food, Nutrition and Health, University of Reading, Reading RG6 6UR, UK; 1 [email protected] of Food Science & Technology, Chaudhary Devi Lal University, Sirsa 125055, India; 4 [email protected] (A.K.S.); of Food [email protected] Science & Technology, (K.K.); Guru [email protected] Nanak Dev University, (V.K.) Amritsar 143005, India; 2 [email protected] of Food Science & Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda5 Chemical151001, India; and [email protected] Biochemical Processing Division, ICAR—Central Institute for Research on Cotton Technology, 3 Institute ofMumbai Food, Nu 400019,trition and India Health, University of Reading, Reading RG6 6UR, UK; [email protected]* Correspondence: [email protected] or [email protected] (S.P.); 4 Department of Food Science & Technology, Guru Nanak Dev University, Amritsar 143005, India; [email protected] (K.S.S.); [email protected] (M.K.) [email protected] 5 Chemical and Biochemical Processing Division, ICAR—Central Institute for Research on Cotton Technology, MumbaiAbstract: 400019, IndiaRice bran (RB) is a byproduct of the rice industry (milling). For the fermentation pro- * Correspondence:cess and [email protected] add value to it,RB or [email protected](S.P.); was sprayed with fungal spores (Aspergillus oryzae MTCC 3107). [email protected] (K.S.S.); [email protected] (M.K.) The impact of fermentation duration on antioxidant properties was studied. Total phenolic content Abstract:(TPC) Rice determinedbran (RB) is a using byproduct the Folin–Ciocalteu of the rice industry method, (milling). increased For the duringfermentation fermentation process until the 4th day. 0 and to addThe value antioxidant to it, RB activitywas sprayed analyzed with fungal using spores the 2,2 (Aspergillus Diphenyl–1 oryzaepicrylhydrazyl MTCC 3107). The (DPPH) im- assay, total an- pact of tioxidantfermentation activity duration (TAC), on antioxidant 2,20-azinobis properties 3-ethylbenzothiazoline-6-sulfonic was studied. Total phenolic content acid (ABTS(TPC) +) assay, reducing determined using the Folin–Ciocalteu method, increased during fermentation until the 4th day. The Citation: Punia, S.; Sandhu, K.S.; power assay (RPA) and hydroxyl free radical scavenging activity (HFRSA) for fermented rice bran antioxidant activity analyzed using the 2,2 Diphenyl–1′ picrylhydrazyl (DPPH) assay, total antiox- + Grasso, S.; Purewal, S.S.; Kaur, M.; (FRB) were determined and compared to unfermented rice bran (URB). TAC, DPPH, ABTS and RPA Citation: Punia, S.; Sandhu, K.S.; idant activity (TAC), 2,2′-azinobis 3-ethylbenzothiazoline-6-sulfonic acid (ABTS+) assay, reducing Grasso,Siroha, S.; Singh A.K.; Purewal, Kumar, S.; K.; Kaur, Kumar, V.; of FRB increased till 4th day of fermentation, and then decreased. The specific bioactive constituents power assay (RPA) and hydroxyl free radical scavenging activity (HFRSA) for fermented rice bran M.;Kumar, Kumar Siroha, M. Aspergillus A.; Kumar, oryzae K.; (FRB) werein extracts determined (Ethanol and compared 50%) from to FRBunfermented and URB rice were bran identified(URB). TAC, using DPPH, high ABTS performance+ and liquid chro- Kumar,Fermented V.; Kumar, Rice M. Bran: Aspergillus A Byproduct RPA ofmatography FRB increased (HPLC). till 4th day HPLC of fermentation, confirmed aand significant then decr (eased.p < 0.05) The increase specific bioactive in gallic con- acid and ascorbic acid. oryzae Fermented Rice Bran: A By- with Enhanced Bioactive Compounds product with Enhanced Bioactive stituentsOn in theextracts 4th day(Ethanol of fermentation, 50%) from FRB theand concentrationsURB were identified of gallic using acidhigh performance and ascorbic liq- acid were 23.3 and and Antioxidant Potential. Foods 2021, Compounds and Antioxidant Poten- uid chromatography12.7 µg/g, respectively. (HPLC). HPLC The confirmed outcome ofa significant present investigation (p < 0.05) increase confirms in gallic that acid antioxidant and potential and 10, 70. https://doi.org/10.3390/foods tial. Foods 2021, 10, x. ascorbicTPC acid. of On rice the bran 4th day may of be fermentation, augmented the using concentrations SSF. of gallic acid and ascorbic acid https://doi.org/10.3390/xxxxx10010070 were 23.3 and 12.7 µg/g, respectively. The outcome of present investigation confirms that antioxi- dant potential and TPC of rice bran may be augmented using SSF. Keywords: rice bran; solid state fermentation; antioxidant activity; bioactive compounds; Received:Received: 9 December 9 December 2020 2020 Aspergillus oryzae; HPLC; total phenolic content; reducing power assay Accepted:Accepted: 26 December 26 December 2020 2020 Keywords: rice bran; solid state fermentation; antioxidant activity; bioactive compounds; Aspergil- Published:Published: 31 December 31 December 2020 2020 lus oryzae; HPLC; total phenolic content; reducing power assay Publisher’s Note: MDPI stays neu- Publisher’s Note: MDPI stays neu- tral with regard to jurisdictional tral with regard to jurisdictional clai- 1. Introduction claims in published maps and insti- 1. Introduction tutionalms in affiliations. published maps and institutio- Rice (Oryza sativa) belongs to the grass family and is the most widely consumed nal affiliations. Ricegrass (Oryza by asativa significant) belongs proportionto the grass family of human and is population,the most widely especially consumed in grass Asian regions. It is by a significantan agricultural proportion commodity of human population with the third, especially highest in Asian worldwide regions. productionIt is an ag- [1]. The total ricultural commodity with the third highest worldwide production [1]. The total world- worldwide production of rice was about 769,657,791 tonnes in an area of 167,249,103 ha, Copyright: © 2020 by the authors. wide production of rice was about 769,657,791 tonnes in an area of 167,249,103 ha, of of which India produced 168,500,000 tonnes [1]. Rice bran (RB) is the major byproduct of SubmittedCopyright: for possible© 2020 open bythe access authors. Li-which India produced 168,500,000 tonnes [1]. Rice bran (RB) is the major byproduct of publication under the terms and censee MDPI, Basel, Switzerland.millingmilling industry, industry, especially especially processing processing rice, and ultimately rice, and represents ultimately 5–10% represents of the total 5–10% of the total conditions of the Creative Commons This article is an open access articlegrain. grain.RB constitutes RB constitutes crude protein crude (11–13%), protein (11–13%),oil (20%) and oil dietary (20%) andfibers dietary (22.9%), fibers includ- (22.9%), including Attribution (CC BY) license distributed under the terms and con-ing hemicelluloses,hemicelluloses, arabinogalactan, arabinogalactan, arabinoxylan, arabinoxylan, xyloglycan, xyloglycan, and raffinose and raffinose with good with good sources (http://creativecommons.org/li- sourcesof of bioactive bioactive ϒ -oryzanol,-oryzanol, Vitamin-E Vitamin-E and and minerals minerals [2–4]. [2 –4]. censes/by/4.0/).ditions of the Creative Commons At- tribution (CC BY) license (https:// In routineIn routinepractice, RB practice, is used as RB feed is usedfor animals as feed or in for the animalsproduction or of in edible the productioncook- of edible ing oils [5]. In the context of making our economies more circular and our diets more creativecommons.org/licenses/by/ cooking oils [5]. In the context of making our economies more circular and our diets 4.0/). more sustainable, there is a growing need and interest to valorize byproducts into new Foods 2021, 10, x. https://doi.org/10.3390/xxxxx www.mdpi.com/journal/foods Foods 2021, 10, 70. https://doi.org/10.3390/foods10010070 https://www.mdpi.com/journal/foods Foods 2021, 10, 70 2 of 11 sustainable food ingredients with high nutritional value. Fungal fermentation is a promis- ing method to process agricultural byproducts and to produce value added products [6]. SSF usually starts with the growth of fungal strains on substrate with little or no free water, with several advantages, including low costs, low environmental impact and high reproducibility [7]. Scientific reports supporting effect of fermentation on the antioxidant levels of various substrates, including barley [8], pearl millet [9,10], wheat [11], and rice bran [12,13], and re- ported their enhancement after SSF. This is a commonly used approach by the scientific community for the improvement of bioactive content of agro-industrial residues and as- sisted in reducing the environmental pollution
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