Vol. 6, Issue 4 (2017)
Antioxidant potential of rice bran and vegetable waste powders incorporated extrudates
N Bhagya Lakshmi, Jessie Suneetha W, K Uma Maheswari, B Anila Kumari and B Neeraja Prabhakar
Now-a-days an increased amount of attention is focused on the development of value added foods that promote well-being and improve health. The increasing of awareness amongst consumers is placing greater demand on functional foods with maximum health benefits. The increased consumption of antioxidants from dietary sources like fruits and vegetables do contribute to better quality of life by delaying the onset and decreasing the risk of degenerative diseases associated with life style changes and aging. The results showed that stabilized rice bran and control with stabilised rice bran extrudate had almost all phytochemicals except phlobatinins and quinines. Total phenolic content showed maximum percent inhibition for stabilised rice bran at 71.51% and for cauliflower trimmings powder at 71.52% in scavenging the free radicals by DPPH method using methanol extracts. The stabilized rice bran extract had significantly higher (p<0.05) antioxidant potential with IC50 of 6.94 mg/ml.
How to cite this article:
N Bhagya Lakshmi, Jessie Suneetha W, K Uma Maheswari, B Anila Kumari and B Neeraja Prabhakar. Antioxidant potential of rice bran and vegetable waste powders incorporated extrudates. 2017; 6(4): 12-16.