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Increased Phenolic Content and Enhanced Antioxidant Activity in Fermented Glutinous Rice Supplemented with Fu Brick Tea.
Molecules. 2019 Feb 14; 24(4)M

Abstract

Glutinous rice-based foods have a long history are consumed worldwide. They are also in great demand for the pursuit of novel sensory and natural health benefits. In this study, we developed a novel fermented glutinous rice product with the supplementation of Fu brick tea. Using in vitro antioxidant evaluation and phenolic compounds analysis, fermentation with Fu brick tea increased the total phenolic content and enhanced the antioxidant activity of glutinous rice, including scavenging of 1,1-Diphenyl-2-picryl-hydrazyl (DPPH) radical, 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical, and hydroxyl radical, ferric-reducing antioxidant power, and ferric ion reducing power and iron chelating capability. Besides, compared with traditional fermented glutinous rice, this novel functional food exhibited a stronger activity for protecting DNA against hydroxyl radical-induced oxidation damage. Quantitative analysis by HPLC identified 14 compounds covering catechins and phenolic acids, which were considered to be positively related to the enhanced antioxidant capability. Furthermore, we found that 80% ethanol was a suitable extract solvent compared with water, because of its higher extraction efficiency and stronger functional activities. Our results suggested that this novel fermented glutinous rice could serve as a nutraceutical food/ingredient with special sensory and functional activities.

Authors+Show Affiliations

College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China. xiaolexu@126.com.College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China. wenxiu.hu94@outlook.com.College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China. zhousiduo@126.com.College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China. 2017208026@njau.edu.cn.Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China. 86084056@163.com.College of Pharmaceutical, Henan University, Kaifeng, Henan 475004, China. Zhangjm@henu.edu.cn.College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China. dongms@njau.edu.cn.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30769776

Citation

Xu, Xiao, et al. "Increased Phenolic Content and Enhanced Antioxidant Activity in Fermented Glutinous Rice Supplemented With Fu Brick Tea." Molecules (Basel, Switzerland), vol. 24, no. 4, 2019.
Xu X, Hu W, Zhou S, et al. Increased Phenolic Content and Enhanced Antioxidant Activity in Fermented Glutinous Rice Supplemented with Fu Brick Tea. Molecules. 2019;24(4).
Xu, X., Hu, W., Zhou, S., Tu, C., Xia, X., Zhang, J., & Dong, M. (2019). Increased Phenolic Content and Enhanced Antioxidant Activity in Fermented Glutinous Rice Supplemented with Fu Brick Tea. Molecules (Basel, Switzerland), 24(4). https://doi.org/10.3390/molecules24040671
Xu X, et al. Increased Phenolic Content and Enhanced Antioxidant Activity in Fermented Glutinous Rice Supplemented With Fu Brick Tea. Molecules. 2019 Feb 14;24(4) PubMed PMID: 30769776.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Increased Phenolic Content and Enhanced Antioxidant Activity in Fermented Glutinous Rice Supplemented with Fu Brick Tea. AU - Xu,Xiao, AU - Hu,Wenxiu, AU - Zhou,Siduo, AU - Tu,Chuanhai, AU - Xia,Xiudong, AU - Zhang,Juanmei, AU - Dong,Mingsheng, Y1 - 2019/02/14/ PY - 2019/01/30/received PY - 2019/02/10/revised PY - 2019/02/10/accepted PY - 2019/2/17/entrez PY - 2019/2/17/pubmed PY - 2019/6/1/medline KW - DNA damage protection KW - Fu brick tea KW - antioxidant activities KW - fermented glutinous rice KW - phenolic compounds KW - sensory evaluation JF - Molecules (Basel, Switzerland) JO - Molecules VL - 24 IS - 4 N2 - Glutinous rice-based foods have a long history are consumed worldwide. They are also in great demand for the pursuit of novel sensory and natural health benefits. In this study, we developed a novel fermented glutinous rice product with the supplementation of Fu brick tea. Using in vitro antioxidant evaluation and phenolic compounds analysis, fermentation with Fu brick tea increased the total phenolic content and enhanced the antioxidant activity of glutinous rice, including scavenging of 1,1-Diphenyl-2-picryl-hydrazyl (DPPH) radical, 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical, and hydroxyl radical, ferric-reducing antioxidant power, and ferric ion reducing power and iron chelating capability. Besides, compared with traditional fermented glutinous rice, this novel functional food exhibited a stronger activity for protecting DNA against hydroxyl radical-induced oxidation damage. Quantitative analysis by HPLC identified 14 compounds covering catechins and phenolic acids, which were considered to be positively related to the enhanced antioxidant capability. Furthermore, we found that 80% ethanol was a suitable extract solvent compared with water, because of its higher extraction efficiency and stronger functional activities. Our results suggested that this novel fermented glutinous rice could serve as a nutraceutical food/ingredient with special sensory and functional activities. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/30769776/Increased_Phenolic_Content_and_Enhanced_Antioxidant_Activity_in_Fermented_Glutinous_Rice_Supplemented_with_Fu_Brick_Tea_ L2 - http://www.mdpi.com/resolver?pii=molecules24040671 DB - PRIME DP - Unbound Medicine ER -