Fermentation and complex enzyme hydrolysis enhance total phenolics and antioxidant activity of aqueous solution from rice bran pretreated by steaming with α-amylase
Rice bran was steamed with α-amylase, fermented and enzymatically hydrolyzed. Fermentation and hydrolysis increased total phenolic content in rice bran solution. A major proportion of phenolics existed as soluble conjugates during processing. Both free and soluble conjugate forms of phenolics were analyzed by HPLC. Antioxidant activity of rice bran solution significantly increased with processing.