In Vitro Evaluation of Antioxidant and Antibacterial Activities of Crude and Anthocyanin-Rich Fraction of Philippine Rice Wine (Tapuy) Lees

• Main Authors: Bragais, Edward Kevin B., Yu, Raymond B.
• Format: text
• Published: Archīum Ateneo 2024
• Subjects: Anthocyanins; Antibacterial; Antioxidant; Black rice; Polyphenols; Tapuy lees; Biochemistry, Biophysics, and Structural Biology; Food Chemistry; Food Microbiology; Food Science; Life Sciences
• Online Access: https://archium.ateneo.edu/biology-faculty-pubs/174; https://doi.org/10.1007/s11694-024-02917-9
• Institution: Ateneo De Manila University

This study investigated the antioxidant and antibacterial activities of Tapuy lees, a traditional rice wine fermentation by-product rich in anthocyanins. The crude methanolic and anthocyanin-rich fractions were evaluated for phytoconstituents and were subjected to antioxidant and antibacterial assay...