This study investigated the effects of solid-state fermentation of defatted rice bran using Aspergillus niger on extract yield, total phenolic content, ferulic acid concentration, and antioxidant activity. Fermentation for seven days significantly degraded hemicellulose, cellulose, and lignin, enhancing the release of bioactive compounds. As a result, extract yield increased up to 81%, total phenolic content rose by 339%, and ferulic acid concentration increased 58 fold, particularly with 80% ethanol extraction. Antioxidant activity also improved, showing the lowest IC₅₀ value of 102.19 ppm. Overall, A. niger fermentation effectively enhanced the bioactive potential of defatted rice bran, suggesting its promising use as a sustainable source of natural antioxidants and phenolic compounds for functional food applications.

article citation:
Abduh, M. Y., Alyssa, S., Butar, R. A., Pane, I. S. S., Melani, L., & Mohamad Puad, N. I. (2025). Effects of solid-state fermentation using Aspergillus niger on yield, total phenolic content, and antioxidant activity of defatted rice bran extract. Food Chemistry Advances, 7, 100957. https://doi.org/10.1016/j.focha.2025.100957