Enhanced antioxidant activity of okara through solid state fermentation of GRAS Fungi

Sitanggang, Azis Boing; Sinaga, Wenny Silvia Loren; Wie, Felicia; Fernando, Franz; Krusong, Warawut

doi:10.1590/fst.37218

Cited by 28 publications

(16 citation statements)

References 33 publications

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“…The principle of this method is that antioxidant compounds will react with DPPH radicals through the mechanism of donating hydrogen atoms and causing DPPH color reduction from purple to yellow. The active compound as an antioxidant will reduce DPPH free radicals to diphenyl picryl hydrazine (Sitanggang et al, 2020b).…”

Section: Determination Of Antioxidant Propertiesmentioning

confidence: 99%

Characterization of three cultivars of Indonesian glutinous rice: a basis for developing rice-based functional food

Amrinola¹,

Sitanggang²,

Kusnandar³

et al. 2021

AUDJG - Food Technology

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White, red and black glutinous rice are common rice cultivars used as raw materials for food products in West Sumatera, Indonesia. The characteristics of these three cultivars are different, and thus there is a need to elucidate the differences. The characterization of physicochemical and antioxidant properties of these three local cultivars was performed in this study. Three local glutinous rice paddy cultivars were milled to obtain brown glutinous rice. The results showed that black glutinous rice had higher ash content, total dietary fiber, total phenolic content, total flavonoid components, total anthocyanin content than other cultivars. Having higher phenolic, flavonoid, and anthocyanin content, the black glutinous rice consequently had higher antioxidant activity than white and red glutinous rice. Moreover, white glutinous rice had higher fat content and amylose content, and had higher starch digestibility amongst others. The highest protein content was obtained from red glutinous rice. The pasting properties, fatty acid compositions, and amino acid compositions of each glutinous rice were also determined and the results showed distinct profiles between the cultivars.

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Section: Determination Of Antioxidant Propertiesmentioning

confidence: 99%

Characterization of three cultivars of Indonesian glutinous rice: a basis for developing rice-based functional food

Amrinola¹,

Sitanggang²,

Kusnandar³

et al. 2021

AUDJG - Food Technology

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“…Recently, the enhancement of antioxidant activity of fermented okara was obtained by SSF with Rhizopus oligosporus and Aspergillus oryzae. The release of isoflavone-derived compounds and small molecular weight peptides and amino acids, produced during the fermentation process, was considered to play role for the enhanced activities obtained using both fungi (Sitanggang et al 2019).…”

Section: Antioxidant Capacity Of Biorefinery Productsmentioning

confidence: 99%

Comparing the Effectiveness of Three Different Biorefinery Processes at Recovering Bioactive Products from Hemp (Cannabis sativa L.) Byproduct

Setti

Samaei

Maggiore

et al. 2020

Food Bioprocess Technol

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Hemp (Cannabis sativa L.) seeds are considered a nutritional powerhouse, rich in proteins and unsaturated fatty acids. The market for hemp seed food products is growing, due to the loosening of constraints in industrial cultivation. During the food processing chain, the external part of the seed is discarded, although it contains a significant amount of proteins. Converting this material into value-added products with a biorefinery approach could meet the ever-increasing need for sustainable protein sources while reducing food waste. In this study, creating value from hemp byproducts was pursued with three different approaches: (i) chemical extraction followed by enzymatic digestion, (ii) liquid fermentation by strains of Lactobacillus spp., and (iii) solid-state fermentation by Pleurotus ostreatus. The resulting products exhibited a range of in vitro antioxidant and antihypertensive activity, depending on the proteases used for enzymatic digestion, the bacterial strain, and the length of time of the two fermentation processes. These byproducts could be exploited as functional ingredients in the food, pharmaceutical, and cosmetic industries; the suggested biorefinery processes thus represent potential solutions for the development of other protein-containing byproducts or wastes.

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“…The antioxidant capacity was measured by the change of colour of 1,1-diphenyl-2-picrylhydrazyl (DPPH) solution after the addition of germinated brown rice flour supernatant ( 17 , 18 ). The antioxidant activity of the sample was demonstrated by the change of the DPPH purple colour to the yellow colour of the final solution.…”

Section: Methodsmentioning

confidence: 99%

“…The measurement of the antioxidant capacity was done by reacting to the supernatant with the stable free radical compound 1,1-diphenyl-2-picrylhydrazyl (DPPH) (17,18). The antioxidant activity of the sample was demonstrated by the reduction of the DPPH purple color to the yellow color of the final solution.…”

Section: Measurement Of Antioxidant Capacitymentioning

confidence: 99%

Increased γ-Aminobutyric Acid Content of Germinated Brown Rice Produced in Membrane Reactor

Sitanggang

Joshua

Munarko

et al. 2021

Food Technol. Biotechnol. (Online)

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Research background. Rice germination is a natural approach to enhance the physical and functional properties of brown rice. Thus, the aim of this study was to investigate the influence of germination methods on functional properties of GBR and evaluate the process feasibility. Experimental approach. Brown rice of IPB 3S was germinated in three (3) different methods, such as (i) complete soaking without water replacement, (ii) complete soaking with water replacement every six hours, and (iii) complete soaking with continuous washing in the developed membrane-facilitated soaking reactor. Results and conclusions. The application of the membrane reactor for producing germinated brown rice could maintain the pH of the soaking solution relatively constant (i.e. 6.8-7.0). This indicated the circumvention of natural fermentation during brown rice germination. Moreover, the concentration of γ-aminobutyric acid in germinated brown rice produced in the membrane reactor was about 4.5-fold higher (169.2 mg/100 mg sample) than brown rice (36.82 mg/100 mg sample), and also higher than that of the other two soaking methods. The γ-oryzanol concentrations and the antioxidant capacities of GBR resulted from the three soaking methods were fluctuated, ranging from 32 to 38 mg/100 mg sample and 18 to 28 mg AEAC/100 g sample, respectively. Within this study, germination could also slightly reduce the transition temperatures of GBR starch gelatinization (to = 73-74 °C, tp = 76-77 °C, and tc = ~ 80 °C). In conclusion, the production of germinated brown rice in the membrane reactor could enhance the γ-aminobutyric acid content of germinated brown rice and reduce wastewater production. Therefore, the production of germinated brown rice in the membrane reactor is considered more feasible. Novelty and scientific contribution. This study demonstrates the feasibility of germinated brown rice production using a membrane-facilitated soaking reactor with better enhancement in bioactive compounds, especially γ-aminobutyric acid, and minimizing wastewater production.

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Enhanced antioxidant activity of okara through solid state fermentation of GRAS Fungi

Cited by 28 publications

References 33 publications

Characterization of three cultivars of Indonesian glutinous rice: a basis for developing rice-based functional food

Characterization of three cultivars of Indonesian glutinous rice: a basis for developing rice-based functional food

Comparing the Effectiveness of Three Different Biorefinery Processes at Recovering Bioactive Products from Hemp (Cannabis sativa L.) Byproduct

Increased γ-Aminobutyric Acid Content of Germinated Brown Rice Produced in Membrane Reactor

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