In this study, the phenolic content of fermented rice was analysed
and compared with phenolic content of unfermented rice to determine
any differences. Phenolic content is associated with antioxidant activity
of samples[19]. This assay was carried out to compare the overall
antioxidant activity of unfermented and fermented red brown rice.
Phenolic content of fermented rice was greater than that of
unfermented rice. The result was as expected, in which fermented rice
has higher antioxidant activity. This was because the phenolic content
of fermented rice was enhanced by the fermentation process. During
the course of fermentation process, microbes release hydrolytic
enzymes that are used to release the phenolic compounds that are
bound in plant materials[20].
Phenolic compounds fall into several different categories. One of
the major classes is flavonoids compound. Therefore, total flavonoids
assay was carried on the rice extracts using aluminium chloride
colorimetric method[20].
The result followed similar trend as TPC, whereas fermented rice
extract had higher flavonoid content than unfermented rice. This
enhancement was as explained before, in which phenolic compounds
amount in rice was enhanced by microbial fermentation