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Antioxidant Activities Of Purple Rice Bran Extract And Its Effect On The Quality Of Low Nacl, Phosphate-Free Patties Made From Channel Catfish (Ictalurus Punctatus) Belly Flap Meat, Byungrok Min, Ming H. Chen, Bartholomew W. Green
Antioxidant Activities Of Purple Rice Bran Extract And Its Effect On The Quality Of Low Nacl, Phosphate-Free Patties Made From Channel Catfish (Ictalurus Punctatus) Belly Flap Meat, Byungrok Min, Ming H. Chen, Bartholomew W. Green
United States Department of Agriculture-Agricultural Research Service / University of Nebraska-Lincoln: Faculty Publications
Purple rice bran contains high amounts of natural antioxidants that consist of water- and lipid-soluble compounds. Hexane-insoluble and hexane-soluble fractions were separated from 100% methanolic extract from purple rice bran (RBE-HI and RBE-HS, respectively). Total anthocyanin, tannin, flavonoid, and phenolics contents were determined in those fractions, and their antioxidant capacities were evaluated by measuring 1,1-diphenyl-2- picrylhydrazyl (DPPH) radical scavenging capability, oxygen radical absorbance capacity (ORAC), and iron chelating capability (ICC). RBE-HI and RBE-HSwere also added to restructured patties made fromminced channel catfish (Ictalurus punctatus) belly flap meat. Lipid oxidation, color, and/or textural properties were determined for raw and …