The influence of extraction methods on composition and antioxidant properties of rice bran oil

© 2015, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved. The current study was employed to assess the influence of the different extraction methods on total tocols, γ-oryzanol content, and antioxidant properties of Chiang Mai Black rice, Mali Red rice, and Supha...

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Main Authors: Noppawat Pengkumsri, Chaiyavat Chaiyasut, Bhagavathi Sundaram Sivamaruthi, Chalermpong Saenjum, Sasithorn Sirilun, Sartjin Peerajan, Prasit Suwannalert, Sophon Sirisattha, Khontaros Chaiyasut, Periyanaina Kesika
Format: Journal
Published: 2018
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http://cmuir.cmu.ac.th/jspui/handle/6653943832/44776
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-447762018-04-25T07:56:28Z The influence of extraction methods on composition and antioxidant properties of rice bran oil Noppawat Pengkumsri Chaiyavat Chaiyasut Bhagavathi Sundaram Sivamaruthi Chalermpong Saenjum Sasithorn Sirilun Sartjin Peerajan Prasit Suwannalert Sophon Sirisattha Khontaros Chaiyasut Periyanaina Kesika Agricultural and Biological Sciences © 2015, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved. The current study was employed to assess the influence of the different extraction methods on total tocols, γ-oryzanol content, and antioxidant properties of Chiang Mai Black rice, Mali Red rice, and Suphanburi-1 Brown rice bran oil. Rice bran oil (RBO) was extracted by Hexane, Hot pressed, Cold pressed, and Supercritical Fluid Extraction (SFe) methods. High yield of RBO was extracted by hexane and SFe methods. Total and subgroups of tocols, and γ-oryzanol content were determined by HPLC. The hexane extracted sample accounts for high content of γ-oryzanol and tocols. Besides, all of RBO extracts contain a significantly high amount of γ-tocotrienol. In vitro antioxidant assay results indicated that superior quality of oil was recovered by hexane extraction. The temperature in the extraction process also affects the value of the oil. Superior quality of oil was recovered by hexane extraction, in terms of phytochemical contents and antioxidant properties compared to other tested extraction methods. Further, thorough study of factors compromising the quality and quantity of RBO recovery is required for the development of enhanced functional foods and other related products. 2018-01-24T04:47:52Z 2018-01-24T04:47:52Z 2015-01-01 Journal 1678457X 2-s2.0-84945566964 10.1590/1678-457X.6730 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84945566964&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/44776
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Agricultural and Biological Sciences
spellingShingle Agricultural and Biological Sciences
Noppawat Pengkumsri
Chaiyavat Chaiyasut
Bhagavathi Sundaram Sivamaruthi
Chalermpong Saenjum
Sasithorn Sirilun
Sartjin Peerajan
Prasit Suwannalert
Sophon Sirisattha
Khontaros Chaiyasut
Periyanaina Kesika
The influence of extraction methods on composition and antioxidant properties of rice bran oil
description © 2015, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved. The current study was employed to assess the influence of the different extraction methods on total tocols, γ-oryzanol content, and antioxidant properties of Chiang Mai Black rice, Mali Red rice, and Suphanburi-1 Brown rice bran oil. Rice bran oil (RBO) was extracted by Hexane, Hot pressed, Cold pressed, and Supercritical Fluid Extraction (SFe) methods. High yield of RBO was extracted by hexane and SFe methods. Total and subgroups of tocols, and γ-oryzanol content were determined by HPLC. The hexane extracted sample accounts for high content of γ-oryzanol and tocols. Besides, all of RBO extracts contain a significantly high amount of γ-tocotrienol. In vitro antioxidant assay results indicated that superior quality of oil was recovered by hexane extraction. The temperature in the extraction process also affects the value of the oil. Superior quality of oil was recovered by hexane extraction, in terms of phytochemical contents and antioxidant properties compared to other tested extraction methods. Further, thorough study of factors compromising the quality and quantity of RBO recovery is required for the development of enhanced functional foods and other related products.
format Journal
author Noppawat Pengkumsri
Chaiyavat Chaiyasut
Bhagavathi Sundaram Sivamaruthi
Chalermpong Saenjum
Sasithorn Sirilun
Sartjin Peerajan
Prasit Suwannalert
Sophon Sirisattha
Khontaros Chaiyasut
Periyanaina Kesika
author_facet Noppawat Pengkumsri
Chaiyavat Chaiyasut
Bhagavathi Sundaram Sivamaruthi
Chalermpong Saenjum
Sasithorn Sirilun
Sartjin Peerajan
Prasit Suwannalert
Sophon Sirisattha
Khontaros Chaiyasut
Periyanaina Kesika
author_sort Noppawat Pengkumsri
title The influence of extraction methods on composition and antioxidant properties of rice bran oil
title_short The influence of extraction methods on composition and antioxidant properties of rice bran oil
title_full The influence of extraction methods on composition and antioxidant properties of rice bran oil
title_fullStr The influence of extraction methods on composition and antioxidant properties of rice bran oil
title_full_unstemmed The influence of extraction methods on composition and antioxidant properties of rice bran oil
title_sort influence of extraction methods on composition and antioxidant properties of rice bran oil
publishDate 2018
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84945566964&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/44776
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