Comparative Antioxidant Activity of the Extracts from the Rice Fermented by Aspergillus Oryzae Strains
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Abstract:
The extracts from Aspergillus oryzae (A.oryzae), a common commercial fungus, are considered as natural antioxidants. To comparing the bioactivity of the extracts from fermented rice by four kinds of A.oryzae strains (A.oryzae M-1, A.oryzae MC-01, A.oryzae SP-01 and A. soji), the enzymatic activities of α-Amylase ,cellulose and β-Glucosidase in the extracts were analyzed and the DPPH radical scavenging abilities, reducing power, metal chelating activities, and total phenolic contents of the extracts were determined. A.soji was chosen as the best strain for further experiment, with which the fermented rice showed the highest phenolic compounds (9.60 mg/g).
