Antioxidant activity and inhibition of α-amylase and α-glucosidase in fermented black rice bran-based analog rice

Santi Noviasari; Feri Kusnandar; Agus Setiyono; Slamet Budijanto; Santi Noviasari; Feri Kusnandar; Agus Setiyono; Slamet Budijanto

doi:10.3934/agrfood.2022004

AIMS Agriculture and Food

2022, Volume 7, Issue 1: 61-72. doi: 10.3934/agrfood.2022004

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Antioxidant activity and inhibition of α-amylase and α-glucosidase in fermented black rice bran-based analog rice

1.
Department of Agricultural Product Technology, Faculty of Agriculture, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia
2.
Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, West Java, 16680, Indonesia
3.
Department of Clinic, Reproduction and Pathology, Faculty of Veterinary Medicine, IPB University, Bogor, West Java, 16680, Indonesia

Received: 08 September 2021 Revised: 01 December 2021 Accepted: 27 December 2021 Published: 24 January 2022

Analog rice is an alternative food that can also be a functional food. Analog rice has the same shape as rice grains, can be made from non-rice flour, and can be consumed like white rice. The purpose of this study is to determine the effect as an antidiabetic of the addition of fermented black rice bran (FBB) and non-fermented black rice bran (NFBB) on analog rice based on in vitro assays. This research was conducted in three stages: analog rice was made from the raw materials of sorghum, yellow soybean, black soybean, FBB and NFBB; analysis of the phytochemical characteristics of analog rice; evaluation of DPPH-radical scavenging; and analysis of the inhibitory effects of agents α-amylase and α-glucosidase. Increased phenol, flavonoid, and anthocyanin content were found in analog rice with the addition of FBB. In addition, analog rice with the addition of FBB also had antioxidant activity and higher inhibition of α-amylase and α-glucosidase activity with a range of 54.50–65.52%, 63.16–65.51% and 60.27–62.09% respectively compared to analog rice with the addition of NFBB. The results of this study indicate that analog rice with the raw materials of sorghum, beans and the addition of FBB has potential as an antidiabetic food.
- antihiperglycemic,
- digestive enzyme,
- functional food,
- radical-scavenging
Citation: Santi Noviasari, Feri Kusnandar, Agus Setiyono, Slamet Budijanto. Antioxidant activity and inhibition of α-amylase and α-glucosidase in fermented black rice bran-based analog rice[J]. AIMS Agriculture and Food, 2022, 7(1): 61-72. doi: 10.3934/agrfood.2022004

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Abstract

Analog rice is an alternative food that can also be a functional food. Analog rice has the same shape as rice grains, can be made from non-rice flour, and can be consumed like white rice. The purpose of this study is to determine the effect as an antidiabetic of the addition of fermented black rice bran (FBB) and non-fermented black rice bran (NFBB) on analog rice based on in vitro assays. This research was conducted in three stages: analog rice was made from the raw materials of sorghum, yellow soybean, black soybean, FBB and NFBB; analysis of the phytochemical characteristics of analog rice; evaluation of DPPH-radical scavenging; and analysis of the inhibitory effects of agents α-amylase and α-glucosidase. Increased phenol, flavonoid, and anthocyanin content were found in analog rice with the addition of FBB. In addition, analog rice with the addition of FBB also had antioxidant activity and higher inhibition of α-amylase and α-glucosidase activity with a range of 54.50–65.52%, 63.16–65.51% and 60.27–62.09% respectively compared to analog rice with the addition of NFBB. The results of this study indicate that analog rice with the raw materials of sorghum, beans and the addition of FBB has potential as an antidiabetic food.

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