Food and Fermentation Industries >

2023 , Vol. 49 >Issue 21: 60 - 65

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035299

Optimization of extraction process and antioxidant activity of rice fermentation

  • HAO Wenwen ,
  • YU Ruilian ,
  • WANG Beiqi ,
  • LI Xingyang ,
  • WANG Qin ,
  • QIAN He
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  • 1(College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China)
    2(Wuxi Institute of Inspection, Testing and Certification, Wuxi 214000, China)
    3(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)

Received date: 2023-02-28

  Revised date: 2023-03-22

  Online published: 2023-12-08

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Abstract

In this study, the patented Isaria cicadae Y.R.L-3 was used for rice fermentation to develop raw materials for beautifying food. The fermentation culture was extracted by heating reflux method, and the extraction process was optimized by orthogonal experimental design to study antioxidant activity. The results showed that the rice fermentation extract had a DPPH scavenging rate of 95.24% (IC50 value of 0.352 mg/mL), an ABTS cation radical scavenging rate of 89.51% (IC50 value of 0.302 mg/mL), and a ·OH scavenging rate of 89.51% (IC50 value of 0.302 mg/mL) under the conditions of optimal extraction process of 40 mesh sieve, 1∶12(g∶mL) material-liquid ratio, ethanol-free (95%), and reflux extraction for 2 h. Moreover, rice fermentation extract could improve the survival rate of HaCaT cells induced by H2O2, reduce its malondialdehyde content, and enhance the superoxide dismutase and glutathione peroxidase activity. In conclusion, rice fermentation culture has a certain antioxidant effect, which has potential value in developing natural antioxidant raw materials of beatifying food.

Key words： rice fermentation; free radicals; oxidative damage

Cite this article

HAO Wenwen , YU Ruilian , WANG Beiqi , LI Xingyang , WANG Qin , QIAN He . Optimization of extraction process and antioxidant activity of rice fermentation[J]. Food and Fermentation Industries, 2023 , 49(21) : 60 -65 . DOI: 10.13995/j.cnki.11-1802/ts.035299

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