Enhancing Antioxidants in Frontiére Rice Bran Treated with an Innovative Fermentation Method

Rice is packed with potent bioactive antioxidant compounds such as Gamma-Oryzanol, residing mostly in the bran, so rice bran holds immense promise for creating functional rice products (Jin et al. 2023). We have developed an innovative method expected to enhance the antioxidant profile in rice bran. The Frontiére rice cultivar, developed at the LSU AgCenter Rice Research Station, is a high-protein rice. Frontiére rice bran was subjected to a fermenting heat treatment of varying durations with and without probiotic treatment. Alpha-tocopherol and gamma-oryzanol were extracted from the resulting samples to compare their quantities by HPLC. Normal phase HPLC was utilized, and antioxidant extracts were placed in 4 ml of hexane with an injection volume of 10 μl and UV detection with a modified method of Chen and Bergmen (2005). A proximate analysis of the starting material was determined. The protein, fat fiber levels were 17%, 21%, and 5.2% respectively. Levels of antioxidants increased  after fermentation compared to controls. Alpha Tocopherol increased by 130% in T1-hour fermentation, and 25% decrease in T2 hours, while Gamma- Oryzanol increased by 10% and 5% in T1 and T2 hours.  Data indicates that the newly developed fermentation process will result in increased antioxidant levels, such as Alpha Tocopherols and Gamma Oryzanol compounds, in Frontiére rice bran. This functional byproduct could be an opportunity, for the rice farmers to have additional valuable material to sell from the rice they produce.