Antioxidative activity of lao-cho made from various rice substrates
Date Issued
2005
Date
2005
Author(s)
Kuo, Yi-Chun
DOI
zh-TW
Abstract
In this study, lao-chao was made from black rice, red rice, glutinous rice, white rice(Oryza sativa L. japonica)and millet cultured with Rhizopus sp. No.2 and Saccharomyces cerevisiae HP01. Then the antioxidative activity of methanolic and water extract of lao-chao was analyzed. This sduty also compared the content of anthocyanins and total phenolic compounds of lao-chao. In addition, we investigated the effect of fermentation and heating on the antioxidative activity of lao-chao made from black rice. The results indicated that the methanolic and water extract of lao-chao made from black rice had the greatest scavenging activity on DPPH radicals and superoxide anion, ferrous ion-chelating ability, and reducing power among lao-chaos. The lao-chao made from black rice also showed the highest content of anthocyanins and total phenolic compounds among lao-chaos, and this related to its strong antioxidative activity. In the other hand, the methanolic and water extract of lao-chao made from black rice before fermentation had better DPPH-scavenging activity and reducing power than that after 72-hours fermentation and that by heating(100℃,20 min). This result showed that the antioxidant substances such as anthocyanins and total phenolic compounds in lao-chao made from black rice may be decreased with microbial growth on rices and heatin.
Subjects
黑糯米
甜酒釀
花青素
總酚
抗氧化性
black rice
lao-chao
anthocyanins
total phenolic
antioxidative activity
Type
thesis
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