College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China.
Molecules. 2019 Feb 14;24(4):671. doi: 10.3390/molecules24040671.
Glutinous rice-based foods have a long history are consumed worldwide. They are also in great demand for the pursuit of novel sensory and natural health benefits. In this study, we developed a novel fermented glutinous rice product with the supplementation of Fu brick tea. Using in vitro antioxidant evaluation and phenolic compounds analysis, fermentation with Fu brick tea increased the total phenolic content and enhanced the antioxidant activity of glutinous rice, including scavenging of 1,1-Diphenyl-2-picryl-hydrazyl (DPPH) radical, 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical, and hydroxyl radical, ferric-reducing antioxidant power, and ferric ion reducing power and iron chelating capability. Besides, compared with traditional fermented glutinous rice, this novel functional food exhibited a stronger activity for protecting DNA against hydroxyl radical-induced oxidation damage. Quantitative analysis by HPLC identified 14 compounds covering catechins and phenolic acids, which were considered to be positively related to the enhanced antioxidant capability. Furthermore, we found that 80% ethanol was a suitable extract solvent compared with water, because of its higher extraction efficiency and stronger functional activities. Our results suggested that this novel fermented glutinous rice could serve as a nutraceutical food/ingredient with special sensory and functional activities.
基于糯米的食品具有悠久的历史，在全世界范围内都有消费。它们也因追求新颖的感官和天然健康益处而受到极大的需求。在这项研究中，我们开发了一种新型的发酵糯米产品，添加了茯砖茶。通过体外抗氧化评价和酚类化合物分析，茯砖茶的发酵增加了总酚含量，并增强了糯米的抗氧化活性，包括清除 1,1-二苯基-2-苦基肼基（DPPH）自由基、2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸（ABTS）自由基和羟基自由基、铁还原抗氧化能力、铁离子还原能力和铁螯合能力。此外，与传统的发酵糯米相比，这种新型功能性食品对保护 DNA 免受羟基自由基诱导的氧化损伤具有更强的活性。通过高效液相色谱法进行定量分析，共鉴定出 14 种化合物，包括儿茶素和酚酸，这些化合物被认为与增强的抗氧化能力呈正相关。此外，我们发现 80%乙醇是一种比水更合适的提取溶剂，因为它具有更高的提取效率和更强的功能活性。我们的研究结果表明，这种新型发酵糯米可以作为一种具有特殊感官和功能活性的营养食品/成分。
