TPC and antioxidant activity of fer

TPC and antioxidant activity of fermented RB can be attributed to fungal hydrolytic enzymes, such as β-glucosidase, produced by fungi. As explained by Bhanja et al. (2009), these enzymes act upon the substrate and increase the availability of free hydroxyl groups on the phenolic structure, thus increasing the content of free phenolic groups and, subsequently, the antioxidant activity of the substrate. The results of this study were consistent with those of Velioglu et al. (1998), who suggested that the phenolic content of plant materials can be correlated with their antioxidant activity. It was also found that extracts with higher TPC values were not necessarily better in terms of DPPH inhibition. In effect, the FRAP and DPPH assay methods operate on different reaction mechanisms. FRAP measures the reducing ability of theextracts while the DPPH assay measures the scavenging ability of radical compounds. These facts account for the observation that FRAP and DPPH results are often not mutually equivalent (Aguilar-Garcia et al., 2007). Also, TPC did not include all antioxidant compounds, which would contribute to the ambiguous relationship between the TPC and the antioxidant activity of the samples. The results of the DPPH radical scavenging activity in non-fermented RB and fermented RB were comparable. As explained by Xu et al. (2001), this may be due to the high radical scavenging ability of bioactive compounds readily available in rice bran, such as α-tocopherol and ɣ-oryzanol. This is further supported by Arab et al. (2011) who stated that rice bran is a rich source of natural antioxidants that can be used as free radical scavengers and the strong antioxidant activity of rice bran extracts might be due to the presence of tocotrienols or the synergistic effect of tocopherols and tocotrienols

ผลลัพธ์ (ฮัวซา) 1:

TPC da antioxidant ayyukan fermented RB za a iya dangana ga fungal hydrolytic enzymes, kamar β-glucosidase, samar da fungi. Kamar yadda ya bayyana by Bhanja et al. (2009), wadannan enzymes aiki a kan substrate da kuma kara kasancewa na free hydroxyl kungiyoyin a kan phenolic tsarin, haka kara da abun ciki na free phenolic kungiyoyin da, baya, da antioxidant ayyuka na substrate. Sakamakon wannan binciken kasance daidai da wadanda na Velioglu et al. (1998), wanda ya nuna cewa phenolic abun ciki na shuka kayan za a iya dangantaka da antioxidant aiki. An kuma gano cewa, ruwan 'ya'ya da hakan TPC dabi'u su ne Ba dole ba ne mafi alhẽri cikin sharuddan DPPH hanawa. A sakamakon, da FRAP da DPPH kima hanyoyin aiki a kan daban-daban dauki sunadaran. FRAP ƙaddara rage ikon da theextracts yayin da DPPH kima ƙaddara scavenging ikon of m mahadi. Wadannan facts asusu na da kallo cewa FRAP da DPPH sakamakon ne sau da yawa ba juna m (Aguilar-Garcia et al., 2007). Har ila yau, TPC ba sun hada da duk antioxidant mahadi, wanda zai taimako zuwa ga shubuha dangantaka tsakanin TPC da antioxidant ayyuka na samfurori. Sakamakon da DPPH m scavenging aiki a wadanda ba fermented RB da fermented RB kasance m. Kamar yadda ya bayyana by Xu et al. (2001), wannan yana iya zama saboda da high m scavenging ikon da bioactive mahadi samuwa a cikin shinkafa bran, kamar α-tocopherol da ɣ-oryzanol. Wannan ne kara da goyan bayan Arab et al. (2011) wanda ya bayyana cewa, shinkafa bran ne mai arziki tushen halitta antioxidants da za a iya amfani da shi azaman free m scavengers da ƙarfi antioxidant aiki na shinkafa bran ruwan 'ya'ya zai yi saboda da gaban tocotrienols ko synergistic sakamakon tocopherols da tocotrienols