Antioxidant activity and phytocemical analysis from black rice bran

Black rice bran is a one of potential antioxidant component source. Black rice bran bioactivity is better than white rice bran. However, the high bioactivity of black rice bran is not accompanied by its utilization as a functional food ingredient. The ability of R. oryzae to degrade lignocellulose and polysaccharide matrix through its enzyme activity is proven to increase antioxidant activity on rice bran variety of white rice. The capability of these molds on the black rice bran matrix is expected to maximize the potential functional properties of antioxidants. This study aims to determine the content of phytochemicals and antioxidants from black rice bran and the comparison between before and after being given fermentation treatment with addition of Rhyzopus oryzae. In this study, black rice bran was given two different treatment that is non-fermentation and fermentation using Rhizopus oryzae for 96 hours. After the cultivation period, each sample was extracted with methanol solvent. Further phytochemicals including flavonoid, alkaloid, tannin, saponin, quinone, steroid and triterpenois were evaluated by qualitative phytochemical tests while the antioxidant capacity was evaluated by DPPH assay. The results showed that the fermented black rice bran samples contained flavonoids, saponins and triterpenoid while non-fermented black rice bran sample contained flavonoids, tannins and steroids. Antioxidant activity of fermented black rice bran (67,37%) was more effective to inhibit free radicals than non fermented black rice bran (43,93%). According to the result, studies are needed to produce a black rice bran functional food product that can be used as a source of food containing bioactive compouns and antioxidants.