Comparison of antioxidant activities of rice bran extracts by different extraction methods

Hyeonmi Ham, Koan Sik Woo, Yu Young Lee, Ji Young Park, Byongwon Lee, Yong Hwan Choi, In-Hwan Kim, Junsoo Lee

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

The objective of this study was to determine the antioxidant activities of rice bran extracts by three different extraction methods. Rice bran was extracted by solvent extraction, saponification extraction, and supercritical fluid extraction. The antioxidant activities of the rice bran extracts were determined based on ABTS and DPPH radical scavenging activities, reducing power, and lipid peroxidation inhibitory activity. The unsaponifiable matter (USM) extracted by the saponification method showed higher ABTS (671.7 mg Trolox equivalent antioxidant capacity (TEAC)/g) and DPPH (330.7 mg TEAC/g) radical scavenging activities as well as reducing power (A700=1.14) than those of the solvent extract (ME) and supercritical fluid extract (SFE). Inhibitory effect on lipid peroxidation was higher in USM (68.7%) and SFE (75.4%) compared to ME (47.8%). USM indicated relatively higher antioxidant activities compared with those of SFE and ME. These results show that the saponification method for extraction of USM from rice bran extracted was the most effective method for enhancement of antioxidant activity. In addition, these extracts from rice bran could be used as functional ingredients in the food industry.

Original languageEnglish
Pages (from-to)1691-1695
Number of pages5
JournalJournal of the Korean Society of Food Science and Nutrition
Volume45
Issue number11
DOIs
Publication statusPublished - 2016

Keywords

  • Antioxidant
  • Extraction method
  • Rice bran
  • Unsaponifiables

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

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