ANTIOXIDANT ACTIVITY OF JASMINE RICE BRAN HYDROLYSATE AND ITS APPLICATION IN BROKEN RICE BEVERAGES
Keywords:
Rice bran hydrolysate, Antioxidant activity, Maltodextrin, Spray drying, Broken rice beveragesAbstract
The objectives of this work were to determine the optimum pH and hydrolysis time for the production of Jasmine rice bran hydrolysate (RBH) with high antioxidant activity using 2% Alcalase. In addition, the antioxidant activity of RBH produced on a laboratory scale and scaled-up production were compared. The results showed that the optimum pH and hydrolysis time were 10.0 and 120 min, respectively. At 120 min, ABTS radical scavenging activity of RBH produced in scale-up was not different when compared with laboratory scale. The RBH prepared at 120 min was used to study the optimum ratio of maltodextrin in producing RBH powder with a high yield of α-amino content, total phenolic content, and antioxidant activity. After spray drying 2 L of RBH mixed with various concentrations of maltodextrin (0-20%w/v), the RBH mixed with maltodextrin 20% (RBH_20) exhibited the highest yield of α-amino content (4,766 mg Leucine eq.), total phenolic content (136 mg Gallic acid eq.), ABTS radical scavenging activity (5,098 mg Trolox eq.) and ferric reducing antioxidant power (1,704 mg Trolox eq.). Therefore, RBH_20 was used to determine the molecular weight (MW) distribution and antioxidant activity in broken rice beverage systems. The major peak of MW peptides from RBH_20 was 837-7462 Da, followed by 621 Da. ABTS radical scavenging activity of broken rice beverages supplemented with RBH_20 increased with increasing concentrations of RBH_20. These results suggested that rice bran hydrolysate mixed with 20% maltodextrin could be used as an ingredient in functional beverages with antioxidant properties.
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