Rice Bran Extraction Using Edible Vegetable Oils Improves Bioactive Compounds and Antioxidant Activity of Oil Extracts
Abstract
This research investigated the effect of rice bran extraction using selected edible vegetable oils including soy bean, coconut, canola, sunflower, corn and palm oils as solvents on physicochemical quality, bioactive compound and antioxidant activity of the oil extracts. Results showed that the extraction using edible oils did not affect free fatty acid content, but they had a significant effect on PV, TBA and ∆E values (p<0.05). The highest ∆E values were observed for the extract using soybean and sunflower oils as the solvent (3.25 ± 0.91 and 3.19 ± 0.63, respectively). Additionally, the rice bran extracted by soybean oil gave the highest concentration of γ-oryzanol (549 ± 6.21 µg/ g). On the other hand, the highest α-tocopherol content was found in that of the extract extracted by sunflower oils. Both oil samples showed the strongest antioxidant activity compared with others tested. This result suggests that the application of soybean or sunflower oils as an alternative bio-solvent were effective to improve bioactive compound and antioxidant activity from rice bran for producing as an oil ingredient in a food product or functional edible oil. Key words : γ-oryzanol ; tocopherol ; edible oil ; rice branReferences
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Hyun, J. W., & Chung, H. S. (2004), Cyanidin and malvidin from Oryza sativa cv. Heugjinjubyeo mediate
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503–507.
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Loypimai, P., Moongngarm, A., & Chottanom, P. (2009). Effects of ohmic heating on lipase activity, bioactive compounds and antioxidant activity of rice bran. Australian Journal of Basic and Applied Sciences, 3(4), 3642-3652.
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Nam, S.H., Choi, S.P., Kang, M.Y., Koh, H.J., Kozukue, N., & Friedman, M. (2006). Antioxidative activities of
bran extracts from twenty-one pigmented rice cultivars. Food Chemistry, 94(4), 613-620.
Philpott, S.M., Perfecto, I., & Vandermeer, J. (2006). Effects of management intensity and season on arboreal ant
diversity and abundance in coffee agroecosystems. Biodiversity and Conservation, 15,139-155.
Pierre, F.-X., Souchon, I., Athes-Dutour, V., & Marin, M. (2002). Membrane-based solvent extraction of sulfur aroma compounds: influence of operating conditions on mass transfer coefficients in a hollow fiber contactor Desalination, 148, 199-204.
Pu, J., Bechtel, P. J., & Sathivel, S. (2010). Extraction of shrimp astaxanthin with flaxseed oil: Effects on lipid oxidation and astaxanthin degradation rates. Biosystems engineering, 107, 364-371.
Rattanapanone, N. (2005). Food science of fat and oil. Bangkok: O.S. Printing House. (In Thai)
Ryynänen, M., Lampi, A.M., Salo-Väänänen P., Ollilainen, V., & Piironen. V. (2004). A small-scale sample
preparation method with HPLC analysis for determination of tocopherols and tocotrienols in cereals.
Journal of Food Composition and Analysis, 17(6), 749-765.
Sommers, C.H., & Fan, X. (2002). Antioxidant power, lipid oxidation, color, and viability of Listeria monocytogenes
in beef bologna treated with gamma radiation and containing various levels of glucose. Journal of Food
Protection, 65(11), 1750-1755.
Dasgupta, N., & De, B. (2004). Antioxidant activity of Piper betle L. leaf extract in vitro. Food Chemistry, 88,
219-224.
Carvalho, J.L.V., & Bassinello, P.Z. (2006). Aproveitamento industrial. In: Santos, A.B., Stone, L.F., Vieira, N.R.A. (Eds.). A cultura do arroz no Brasil. 2.ed. Santo Antônio de Goiás: Embrapa Arroz e Feijão, p.901-931.
Castro, I., Macedo, B., Texeira, J.A., & Vicente, A.A. (2004). The effect of electric field on important enzymes: Comparison of inactivation kinetics under conventional and ohmic heating. Journal of Food Science, 69(9), C696-C701.
Chemat, F., Grondin, I., Costes, P., Moutoussamy, L., Shum Cheong Sing, A., & Smadja J. (2012). High power ultrasound effects on lipid oxidation of refined sunflower oil, Ultrasonics Sonochemistry,11, 281–285.
Endrini, S., Rahmat, A., Patimah, I., & Taufiq-Yap, Y.H. (2002). Anticarcinogenic properties and antioxidant activity of henna (Lawsonia inermis), Journal of Medical Sciences, 2, 194-197.
Goula, A. M., Ververi, M., Adamopoulou, A., & Kaderides, K. (2017). Green ultrasound-assisted extraction of carotenoids from pomegranate wastes using vegetable oils. Ultrasonics Sonochemistry, 34, 821-830.
Hyun, J. W., & Chung, H. S. (2004), Cyanidin and malvidin from Oryza sativa cv. Heugjinjubyeo mediate
cytotoxicity against human monocytic leukemia cells by arrest of G2/M phase and induction of
apoptosis. Journal of Agricultural and Food Chemistry, 52, 2213-2217.
Jayasingh, P., & Cornforth, D.P. (2003). Comparison of antioxidant effects of milk mineral, butylated
hydroxytoluene and sodium tripolyphosphate in raw and cooked ground pork. Meat Science,
66, 83-89.
Khoei, M., & Chekin, F. (2016). The ultrasound-assisted aqueous extraction of rice bran oil. Food Chemistry, 194,
503–507.
Li, H., Pordesimo, L., & Weiss, J. (2004). High intensity ultrasound-assisted extraction of oil from soybeans.
Food Research International, 37, 731-738.
Loypimai, P., Moongngarm, A., & Chottanom, P. (2009). Effects of ohmic heating on lipase activity, bioactive compounds and antioxidant activity of rice bran. Australian Journal of Basic and Applied Sciences, 3(4), 3642-3652.
Loypimai, P., Moongngarm, A., & Chottanom, P. (2015). Impact of stabilization and extraction methods on chemical quality and bioactive compounds of rice bran oil. Emirates Journal of Food and Agriculture, 27(11), 849-856.
Lucchesi, M.E., Chemat, F., & Smadja, J. (2014). Solvent-free microwave extraction: An innovative tool for rapid
extraction of essential oil from aromatic herbs and spices. Journal of Microwave Power and
Electromagnetic Energy, 39(3-4), 135-139.
Mielnik, M.B., Olsen,E., Vogt, G., Adeline, D., & Skrede, G. (2006). Grape seed extract as antioxidant in cooked,
cold stored turkey meat. LWT - Food Science and Technology, 39, 191-198
Moyer, R. A., Hummer, K. E., Finn, C. E., Frei, B., & Wrolstad, R. E. (2002). Anthocyanins, phenolics, and
antioxidant capacity in diverse small fruits: Vaccinium, Rubus, and Ribes. Journal of Agricultural and Food Chemistry, 50, 519-525.
Nam, S.H., Choi, S.P., Kang, M.Y., Koh, H.J., Kozukue, N., & Friedman, M. (2006). Antioxidative activities of
bran extracts from twenty-one pigmented rice cultivars. Food Chemistry, 94(4), 613-620.
Philpott, S.M., Perfecto, I., & Vandermeer, J. (2006). Effects of management intensity and season on arboreal ant
diversity and abundance in coffee agroecosystems. Biodiversity and Conservation, 15,139-155.
Pierre, F.-X., Souchon, I., Athes-Dutour, V., & Marin, M. (2002). Membrane-based solvent extraction of sulfur aroma compounds: influence of operating conditions on mass transfer coefficients in a hollow fiber contactor Desalination, 148, 199-204.
Pu, J., Bechtel, P. J., & Sathivel, S. (2010). Extraction of shrimp astaxanthin with flaxseed oil: Effects on lipid oxidation and astaxanthin degradation rates. Biosystems engineering, 107, 364-371.
Rattanapanone, N. (2005). Food science of fat and oil. Bangkok: O.S. Printing House. (In Thai)
Ryynänen, M., Lampi, A.M., Salo-Väänänen P., Ollilainen, V., & Piironen. V. (2004). A small-scale sample
preparation method with HPLC analysis for determination of tocopherols and tocotrienols in cereals.
Journal of Food Composition and Analysis, 17(6), 749-765.
Sommers, C.H., & Fan, X. (2002). Antioxidant power, lipid oxidation, color, and viability of Listeria monocytogenes
in beef bologna treated with gamma radiation and containing various levels of glucose. Journal of Food
Protection, 65(11), 1750-1755.
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Published
2020-09-01
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