Germinated brown rice (GBR) is brown rice (BR) that has been germinated. GBR accumulates more nutrients and has a softer texture than BR. The aim of this study was to ferment GBR and BR using Bacillus natto and to investigate the functionality of the fermented products compared with white rice (WR) as a control. After fermentation with B. natto, the crude ash, total essential amino acids, and fat contents of each sample increased, while the crude protein content decreased. Moreover, the γ-aminobutyric acid and γ-oryzanol contents decreased, while the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging increased significantly in all fermented samples. The nattokinase activity (FU/g) of the fermented products was highest for GBR (43.11), followed by BR (19.62), and lowest for WR (12.24). Collectively, these results indicate that GBR fermented with B. natto yields better nutritional value and functional properties than fermented BR or WR.

We explored the antioxidant components and activities of daylily Hemerocallis fulva L. flowers among two growth areas, three flower ages and two processing methods. The results showed that the growth area, flower age and processing method all significantly influenced the functional components and antioxidant activities grown in mountainous areas of Taiwan. The total phenols, flavonoids and total chlorophylls of the methanol extracts of D3DF were 59.51, 70.76 and 5.67% of the respective values of F3DF. The total phenols and anthocyanins of the methanol extracts of F1DF were 2.64 mg GAE/100 g·dried basis (db) and 0.102 µmole/100 g·db, which were significantly higher than the others. The total flavonoid contents of F1DF, F2DF, F3DF and D3DF were 20.83, 29.67, 31.65 and 22.30 mg QE/100 g·db, respectively, with the F1DF level as the lowest. The reducing power showed that both the fresh and dried flowers were very weak. The amounts of most flavonoids in the flowers from Hualien were greater than those from Taidong. PRACTICAL APPLICATIONS The aim of this research was to discuss the antioxidant activities and the main components of Hemerocallis fulva L. (day lily); for example, the content of total phenols, flavonoids and total chlorophylls. In particular, the study examines the content of 10 common types of flavonoids. The research used different solvents to extract H. fulva L. grown at different time and origins. The findings provide consumers with a better understanding of the functions of H. fulva L. It increases the H. fulva L. uptake and improves consumers' health. Consequently, it increases farmers' income.