Effect of yeast fermentation on nutraceutical and antioxidant properties of rice bran

The bran fraction of rice is known to contain significant amount of bioactive components. In the present study the effect of yeast fermentation on rice bran phytonutrients and antioxidant activity was evaluated with 24 hours and 48 hours time interval. Yeast fermentation causes around 16.67% and 37.5% decrease in bulk density and 40% and 60% decrease in sedimentation value with 24 hour and 48 hour fermentation respectively. Fermentation was able to significantly increase 23% and 24% in total polyphenolic content, 14% and 18% in total flavonoid content with 24 hour and 48 hour fermentation respectively. It also resulted in about 27% decrease in tannin content which is an anti nutritional component. Antioxidant properties of fermented of rice bran showed about 56% and 49% radical scavenging activity and 57% and 17% total antioxidant activity with 24 hour and 48 hour fermentation respectively. The pH showed gradual decrease with time while the titratable acidity showed increase with fermentation time. These data support the fact that fermented rice bran can be utilized for enhancement of health properties of rice bran phytochemicals, giving way to further studies for rice bran to be incorporated into food.