Antioxidant Efficiencyof Black Glutinous Rice (Oryza sativa L. (indica)) Extracts : Application in Lipid-Based Food Products
Abstract
This research aimed to study antioxidant activities of 70% and 95% ethanolic extracts of black glutinous rice for further application as rancidinhibitorin mayonnaise product. The total phenolic content, total anthocyanin content and antioxidant activities such as DPPH, ABTS+, and FRAP assays were tested. The results showed that 70% ethanolic extract containedthe highest total phenolic and total anthocyanin contents (97.20±0.08 mg GAE/g crude extract, 267.62±30.85mg cyanidin-3-glucoside/g crude extract, respectively).ItsIC50 on DPPH·, IC50 on ABTS+·and FRAP value were 0.17±0.02 mg/ml, 0.43±0.05mg/ml, and 7.82±0.20 mg TE/g crude extract, respectively. According to total phenolic content, total anthocyanin content,and the antioxidant activity,70% ethanolic extract hadthese values higher than that of 95% ethanolic extract (p≤0.05).Therefore, the extract was further applied in mayonnaise products. After that, the peroxide value (PV), pH, color value and the microbial counts were evaluated. The results indicated that mayonnaise products containing 0.20% black glutinous rice extract strongly inhibited the lipid peroxidation. The pH compliedThai Industrial Standard. The L* and b* color decreased while a* color increased whencompared to the control (without antioxidant). For the microbial determination, yeast & mold hadless than 10 CFU/g, Escherichia coli< 3 MPN/g, Salmonella spp. was not detected in 25 g, and Staphylococcus aureus was not detected in 1 g of mayonnaise products which were according to Thai Community Product Standards. These results demonstrated the quality and safety of application as a natural antioxidant in food products. Keywords : black glutinous rice extract ; antioxidant activities ; mayonnaise productReferences
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Vichapong, J., Sookserm, M., Srijesdaruk, V. & Swatsitang, P. (2010). High performance liquid chromatographic analysis of phenolic compounds and their antioxidant activities in rice varieties.Food Science and Technology,43, 1325-1330.
Viskelis, P., Rubinskine, M., Jasutiene, I., Sarkinas, A., Daubaras, R. & Cesoniene, L. (2009). Anthocyanins, antioxidative, and antimicrobial properties of American cranberry (VacciniumMacrocarpon Ait) and their press cakes. Journal of Food Science, 74, 157-161.
Zhang, X., Shen, Y., Prinyawiwatkul, W., King, J. M. & Xu, Z. (2013). Comparison of the activities of hydrophilic anthocyanins and lipophilic tocols in black rice bran against lipid oxidation.Food Chemistry,141,
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Zhao, X., Chao Zhang, C., Guigas, Y., Ma, M., Corrales, B. T. & Hub, X. (2009). Composition,antimicrobial activity, and antiproliferative capacity of anthocyanin extracts of purplecorn (Zea mays L.) from China. European Food Research and Technology, 228, 759-765.
Bacteriological Analytical Manual Online. (2001). Chapter 3: Aerobic Plate Count. USFDA. 1 0 pp.
Retrieved June 2, 2020, from http://www.cfsan.fda.gov
Bacteriological Analytical Manual Online. (2002). Chapter 4: Enumeration of Escherichia coli and the coliform bacteria. USFDA. 10 pp. Retrieved June 2, 2020, from http://www.cfsan.fda.gov
Chooklin, S. (2014). Extraction of brown rice extract and application in refined palm olein during accelerated storage.Journal of International Food Research, 21(1), 291-296.
Community product standards. (2004). Salad dressing. Community product standards Institute, Ministry of Indrustry. (in Thai)
Guyton, A.C. & Hall, J.E. (2006). Textbook of medical physiology. 11th ed. Philadelphia: WB Saunders Company.
Itsarasook, K., Ingkaninan, K. & Viyoch, J. (2014). Artocarpin-enriched extract reverses collagen metabolism in UV-exposed fibroblasts.Biologia, 69(7), 943-951.
International Organization for Standardization 6579:2002. (2004). Microbiology of food and animal feeding stuffs-Horizontal method for the detection of Salmonella spp. Retrieved June 2, 2020, from https://www.iso.org /standard/29315.html
Jansom, C., Skulkhu, E., Jansom, V., Lerdvuthisopon, N. & Bhamarapravati, K. (2016). Study on appropriate methods for extraction of antioxidant compounds from black glutinous rice. Thammasat Medical Journal, 16(4), 625-633. (in Thai)
Kaaladee, D. (2011). purple glutinous rice the neglected thai rice resources. Purple Rice Research Unit,
Chiang Mai University. (in Thai)
Khayat, A. & Schwall D. (1983). Lipid oxidation in seafood. Food Technology, 37, 130-140.
Li, CY., Kim, HW., Li, H., Lee, DC. & Rhee, HI. (2014) Antioxidative effect of purple corn extracts during storage of mayonnaise.Food Chemistry, 152, 592–596.
Moko, E.M., Ngangi, J. & Rahardiyan, D. (2019). Oxidative stability of crude extract of red variety rice bran from Minahasa, North Sulawesi on lipid-based food products. Food Research, 3(3), 249-257.
Noiduang, P., Tapaothong, N. & Masileerungsri, K. (2015). Use of dried aril of gac fruit powder as an antioxidant in mayonnaise product. Journal of Food Technology Siam University, 10(1), 9-18. (in Thai)
Noridayu, A. R., Hii, Y. F., Faridah, A., Khozirah, S., & Lajis, N. (2011). Antioxidant and antiacetylcholinesterase activities of Pluchea indica Less.International Food Research Journal, 18(3), 925-929.
Ozdemir, N., Kantekin-Erdogan, M. N., Tat, T. & Tekin, A. (2018). Effect of black cumin oil on the oxidative stability and sensory characteristics of mayonnaise. Journal of Food Science and Technology, 55, 1562-1568.
Parnsakhorn, S. & Noomhorm, A. (2012). Effects of storage temperature and chemical properties of brown rice, parboiled brown rice and parboiled paddy.Thai Journal of Agricultural Science,45(4), 221-231.(in Thai)
Pengkumsri, N., Chaiyasut, C., Saenjum, C., Sirilun, S., Peerajan, S., Suwannalert, P., Sirisattha, S. & Sivamaruthi, B.S. (2015). Physicochemical and antioxidative properties of black, brown and red rice varieties of northern Thailand. Food Science and Technology,35(2), 331-338.
Pereira-Caro, G., Watanabe, S., Crozier, A., Fujimura, T., & Yokota, T. (2013). Phytochemical profile of Japanese black-purple rice.Food Chemistry,141, 2821-2827.
Phengrat, J. & Jearakongman, S. (2010). Black glutinous rice :various benefits, composite thinking, enhancing thai economic opportunities. Bureau of Rice Research and Development. (in Thai)
Reineccius, G. (2006). Changes in food flavor due to processing, in flavor chemistry and technology. Boca Raton: Taylor and Francis Group.
Sangkitikomol, W., Tencomnao,T.& Rocejanasaroj, A. (2010). Effects of Thai black sticky rice extract on oxidative stress and lipid metabolism gene expression in HepG2 cells.Genetics and Molecular Research,9(4), 2086-2095.
Saenkod, C., Liu, Z., Huang, J. & Gong, Y. (2013). Anti-oxidative biochemical properties of extracts from some Chinese and Thai rice varieties.African Journal of Food Science, 7(9), 300-305.
Soontornkul, K., Vichitpan, S. &Vichitpan, K. (2012). Antibacterial activity of red rice wine production from black sticky rice with Monascus purpureus TISTR 3002. M.sc. thesis in Biotechnology, Faculty of Technology, Khon Kaen University. (in Thai)
Suwannalert, P., & Rattanachitthawat, S. (2011). High levels of phytophenolics and antioxidant activities in Oryza sativa-unpolished thai rice strain of Leum Phua.Tropical Journal of Pharmaceutical Research, 10(4),
431-436.
Tananuwong, K. & Tewaruth, W. (2010). Extraction and application of antioxidants from black glutinous rice.Food Science and Technology,43, 476-481.
Tewaruth, W. (2007). Antioxidant activity of black glutinous rice Oryza sativa L.extract. Ms. thesis in Food Science and Technology, Faculty of Science, Chulalongkorn University. (in Thai)
Thai Industrial Standards. (1997). Mayonnaise and salad Cream. Thai Industrial Standards Institute, Ministry of Industry. (in Thai)
Thitipramote, N., Pradmeeteekul, P., Nimkamnerd, J., Chaiwut, P., Pintathong, P. &Thitilerdecha, N. (2016). Bioactive compounds and antioxidant activities of red (Brown Red Jasmine) and black (Kam Leum Pua) native pigmented rice. International Food Research Journal, 23(1), 410-414.
Vichapong, J., Sookserm, M., Srijesdaruk, V. & Swatsitang, P. (2010). High performance liquid chromatographic analysis of phenolic compounds and their antioxidant activities in rice varieties.Food Science and Technology,43, 1325-1330.
Viskelis, P., Rubinskine, M., Jasutiene, I., Sarkinas, A., Daubaras, R. & Cesoniene, L. (2009). Anthocyanins, antioxidative, and antimicrobial properties of American cranberry (VacciniumMacrocarpon Ait) and their press cakes. Journal of Food Science, 74, 157-161.
Zhang, X., Shen, Y., Prinyawiwatkul, W., King, J. M. & Xu, Z. (2013). Comparison of the activities of hydrophilic anthocyanins and lipophilic tocols in black rice bran against lipid oxidation.Food Chemistry,141,
111–116.
Zhao, X., Chao Zhang, C., Guigas, Y., Ma, M., Corrales, B. T. & Hub, X. (2009). Composition,antimicrobial activity, and antiproliferative capacity of anthocyanin extracts of purplecorn (Zea mays L.) from China. European Food Research and Technology, 228, 759-765.
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2021-06-01
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