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Rice bran (RB) is a byproduct of the rice industry (milling). For the fermentation process and to add value to it, RB was sprayed with fungal spores ( Aspergillus oryzae MTCC 3107). The impact of fermentation duration on antioxidant properties was studied. Total phenolic content (TPC) determined using the Folin-Ciocalteu method, increased during fermentation until the 4th day. The antioxidant activity analyzed using the 2,2 Diphenyl-1' picrylhydrazyl (DPPH) assay, total antioxidant activity (TAC), 2,2'-azinobis 3-ethylbenzothiazoline-6-sulfonic acid (ABTS + ) assay, reducing power assay (RPA) and hydroxyl free radical scavenging activity (HFRSA) for fermented rice bran (FRB) were determined and compared to unfermented rice bran (URB). TAC, DPPH, ABTS + and RPA of FRB increased till 4th day of fermentation, and then decreased. The specific bioactive constituents in extracts (Ethanol 50%) from FRB and URB were identified using high performance liquid chromatography (HPLC). HPLC confirmed a significant ( p &lt; 0.05) increase in gallic acid and ascorbic acid. On the 4th day of fermentation, the concentrations of gallic acid and ascorbic acid were 23.3 and 12.7 µg/g, respectively. The outcome of present investigation confirms that antioxidant potential and TPC of rice bran may be augmented using SSF.

Aspergillus oryzae Fermented Rice Bran: A Byproduct with Enhanced Bioactive Compounds and Antioxidant Potential