2011
DOI: 10.1016/j.biortech.2011.06.025
|View full text |Cite
|
Sign up to set email alerts
|

Changes in lipid, fatty acids and phospholipids composition of whole rice bran after solid-state fungal fermentation

Abstract: The aim of this study was to evaluate fermented rice bran phospholipids, lipids and fatty acid content in a fermentation solid system with Rhizopus oryzae fungus. For this, aliquots were withdrawn every 24h over 120 h. The content of phospholipids was determined by colorimetric method. Esterified fatty acids were separated by gas chromatography, then identified and quantified. The total lipids from fermented rice bran (FB) decreased from 20.4% to 11.2% in the range between 0 h and 120 h of fermentation while p… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1
1

Citation Types

5
62
0
8

Year Published

2017
2017
2023
2023

Publication Types

Select...
6
2

Relationship

1
7

Authors

Journals

citations
Cited by 116 publications
(75 citation statements)
references
References 13 publications
5
62
0
8
Order By: Relevance
“…Rice bran, the outer layer of the rice grain, accounts for 8-10% of the total weight of the grain; however, it contains most of the nutrients: carbohydrates (34-62%), lipids (15-20%), protein (11-15%), crude fiber (7-11%) and ash (7-10%). In particular, rice lipids and bioactive components are concentrated in rice bran [6,7]. Fatty acids such as palmitate (21-26%), linoleate (31-33%) and oleate (37-42%) are predominant in rice bran.…”
Section: Compositional Distinctiveness Of Rice Branmentioning
confidence: 99%
See 1 more Smart Citation
“…Rice bran, the outer layer of the rice grain, accounts for 8-10% of the total weight of the grain; however, it contains most of the nutrients: carbohydrates (34-62%), lipids (15-20%), protein (11-15%), crude fiber (7-11%) and ash (7-10%). In particular, rice lipids and bioactive components are concentrated in rice bran [6,7]. Fatty acids such as palmitate (21-26%), linoleate (31-33%) and oleate (37-42%) are predominant in rice bran.…”
Section: Compositional Distinctiveness Of Rice Branmentioning
confidence: 99%
“…Fatty acids such as palmitate (21-26%), linoleate (31-33%) and oleate (37-42%) are predominant in rice bran. In addition, due to its high content of polyunsaturated fatty acids, rice bran is considered a healthy food [7,8]. Significant quantities of bioactive compounds such as γ-oryzanol, tocotrienol, tocopherol and α-sitosterol as well as dietary fibers such as α-glucan, pectin and gum have been found in rice bran [9,10].…”
Section: Compositional Distinctiveness Of Rice Branmentioning
confidence: 99%
“…Selain memfermentasi kedelai menjadi tempe, Rhizopus sp bisa juga digunakan untuk memfermentasi dedak padi. Dedak dari kulit padi mengandung 11-13% protein, sekitar 11% serat dan 20% dari beratnya adalah minyak dan juga mengandung antioksidan (Oliveira et al 2011). Antioksidan adalah senyawa yang dapat memperlambat proses oksidasi, melindungi sel dari bahaya radikal bebas.…”
Section: Rhizopus Sp Sebagai Sumber Antioksidan Dan Antimikrobaunclassified
“…The reactors were covered with sterile gauze and placed in a germination chamber (Tecnal, TE-403, São Paulo, Brazil) at 30°C, for 96h. The samples of fermented bran were removed at 0, 24, 48, 72 and 96 h (Oliveira et al, 2010). Finally, the biomass was frozen (-4°C) for subsequent extraction of phenolic compounds.…”
Section: Solid State Fermentationmentioning
confidence: 99%
“…The inhibitory capacity of fungal species, including toxigenic, was demonstrated in phenolic extract obtained from Spirulina platensis (Souza, Prietto, Ribeiro, Souza, & Badiale-Furlong, 2012). The microrganism during fermentation produces enzymes that degrade cellulose and lignin increasing by 40% the content of free phenolic compounds in relation to the original substrate (Schmidt & Badiale-Furlong, 2012;Oliveira et al, 2010;Schmidt, Gonçalves, Prietto, Hackbart & Furlong, 2014).…”
mentioning
confidence: 99%