Rice bran (RB), a by-product of the rice milling process, is a rich source of bioactive compounds. Current studies have suggested that fermentation can enhance the bioactivities of RB. This study is aimed to analyse the volatile compounds and sensory profile of fermented RB from two cultivars (Inpari 30 and Cempo Ireng) that are well-known in Indonesia, as well as to measure total phenolic content (TPC) and antioxidant activity. Volatile compounds of fermented RB were analyzed using gas chromatography-mass spectrometry combined with headspace-solid phase microextraction. The optimum TPC and antioxidant activity were observed after 72 h fermentation of RB. The 55 volatile compounds were identified in fermented and non-fermented RB. They were classified into alcohols, aldehydes, acids, ketones, phenols, esters, benzene, terpenes, furans, lactone, pyridines, pyrazines, and thiazoles. Volatile compounds were significantly different among the varieties. The sensory analysis showed that the panelists could differentiate sensory profiles (color, taste, flavor, and texture) between the samples. Fermentation can enhance the acceptance of RB. These studies may provide opportunities to promote the production of fermented RB as a functional ingredient with enhanced bioactivity for health promotion.

Rice bran is known to have beneficial nutrients. Current studies suggest that solid-state fermentation affects the rice bran’s volatile profile. The aim of this study is to identify the volatile compounds and aroma description of fermented and nonfermented rice bran (FRB and NFRB) of Ciherang, Inpari30, IR64 and Inpari42. The fermentation was conducted using Rhizopus oligosporus solid-state fermentation. Headspace-solid phase microextraction coupled with GC/MS was performed, and the aroma was translated by 10 trained panelists through quantitative descriptive analysis (QDA). The result showed that 72 and 68 compounds were identified in FRB and NFRB, respectively. They are aldehydes, ketones, alcohols, acids, esters, fatty acid, phenol, benzenes, furan, thiazole, pyrazines, pyridine, lactones, terpenes, and hydrocarbons. The PCA showed that FRB was dominated by alcohols, whereas NFRB was dominated by aldehydes. The QDA described nine aromas, i.e., rancid, smoky, musty, grassy, green, earthy, cereal, and sweet in NFRB. The fermentation process added fermented attributes to the aroma description to FRB and enhanced the rancid, smoky, and musty aromas. These studies indicated that fermented rice bran might increase the volatile compound of rice bran. Thus, it may provide opportunities to develop the production of fermented rice bran as a functional ingredient.

Purpose: The purpose of this study was to evaluate thein vitroandin vivoeffects of three varieties of Indonesian fermented rice bran (RB) (Inpari 6, Inpari 30 and Inpara 1).Design/methodology/approach: Three types of RB were fermented usingRhizopus oligosporus. The total phenolic content (TPC) was determined using the Folin–Ciocalteau method, and antioxidant activity was analyzed by measuring the 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity (RSA). Forin vivoanalyses, one week after acclimatization, stroke-prone spontaneously hypertensive rats (n= 4, 12 weeks of age) were divided into two groups and orally administered fermented RB (40 mg/kg body weight) or distilled water as a control after 16 h of fasting. Blood pressure (BP) was measured before and 2, 4 and 6 h after administration with a BP monitor without warming. Six days later, the rats were subject to the same procedure and sacrificed after 6 h of oral administration. Blood was collected and the plasma was separated to measure nitric oxide, glucose and insulin levels.Findings: The highest TPC and RSA of fermented RB were obtained from Inpari 30 after incubation for 72 h (260.33 ± 0.39 mg GAE/100 g dry basis and 83.71 ± 0.61 per cent), respectively. Furthermore, single oral administration of fermented RB improved BP (p< 0.05) and glucose metabolism after 6 h of administration (p< 0.05).Originality/value: This is the first study to evaluate the effects of fermented RB on improving high BP and glucose profiles by using a spontaneously hypertensive animal model.

Proximate Composition, Total Phenolic Content, and Sensory Analysis of Rice Bran Tempeh

Pigmented rice is known to have nutritional and bioactive compounds which commonly concentrated in the bran layers. Solid-state fermentation is known to enhance the bioactive compounds of rice bran. The study aims to identify fermented rice bran’s volatile compounds and aroma attributes from some pigmented rice (Inpari 24, Saodah, Cempo Ireng and Jeliteng). The rice brans were sterilized at 121oC for 15 minutes and produced non-fermented rice bran and some of them were fermented for 72 hours at 30ºC using Rhizopus oligosporus. Both non-fermented and fermented rice brans were analysed using solid-phase microextraction-gas chromatography/mass spectrometry (GC/MS) and qualitative descriptive analysis (QDA). The result showed that a total 114 of volatile compounds were identified from fermented and non-fermented rice bran. They consisted of 14 aldehydes, 12 ketones, 14 alcohols, 15 hydrocarbons, 8 acids, 23 esters, 9 benzenes, 5 phenols, 6 furans, 2 lactones, 1 monoterpene, 1 sesquiterpene, 1 thiazole, 1 pyrazine and 1 pyridine. The aroma attributes of fermented rice brans obtained by 10 trained panellists in QDA were sweet, caramel, vanilla, grass, milky, fatty, nutty, smokey, rancid, acid, cereal, pungent, earthy and fermented. The non-fermented rice bran has the same aroma as the corresponding fermented rice bran except fermented aroma. Furthermore, Pearson’s correlation test has resulted in several positive correlations between GC-MS results and QDA. These studies indicated that fermented rice bran might increase the volatile compound of rice bran; thus, it may provide opportunities to develop the production of fermented rice bran as a functional ingredient.