Total of phenol and antioxydant activities on rice bran yoghurt

Ariyani, Olvi and Nisa, Fatma Zuhrotun and Apriyanto, Mulono and Aprilia, Veriani Total of phenol and antioxydant activities on rice bran yoghurt. Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics).

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Abstract

Background: Rice bran is one of Indonesia agricultural product that is high in bioactives, especially phenolic and phytochemical compounds. Phenolic compunds are difficult to extract because the fiber can not solute in water. An alternative way to extract is by fermentation. Yogurt is one of dairy fermentation product. The addition of rice bran into the yogurt will improve its functional effect, not only provides the gastrointestinal health effects but also antioxidant activity. Objectives: To investigate the influence of fermentation process on the antioxidant activity and total phenol of yogurt with the addition of rice bran. Methods: This was an experimental study using completely randomized design. There were 4 formulation of yogurts with different amount of rice bran, i.e. 0%, 5%, 10%, and 15%. Total phenol was measured by FollinCiocalteu methods and the antioxidant activity was analyzed by DPPH. Data were analyzed statistically by one-way ANOVA and continued to Duncan’s multiple range test. Results: The addition of rice bran in higher concentration showed higher percentage of total phenol, those were 0.03±0.00; 0.04±0.00; 0.06±0.00; and 0.07±0.00 respectively for the addition of 0, 5, 10, and 15% of rice bran. The antioxidant activities were also increased significantly from 25.77±0.14% for sample without rice bran to 47.43±0.29% for sample with the addition of 15% rice bran. Conclusions: The addition of rice bran gave the significant effect on total phenol and antioxidant activity of yogurt

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