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Bioactive compounds and antioxidant properties of different solvent extracts derived from Thai rice by-products

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Abstract

We investigated the contents and compositions of bioactive compounds in by-products of rice as affected by extraction with different solvents. Free and bound phenolic compounds and their antioxidant activities of rice bran and husk extracted by acetone, ethanol, and water at different temperatures (50, 60, 70, and 80 °C) were evaluated. Overall, the heated water extract provided the highest 2,2-diphenyl-1-picrylhydrazyl radical scavenging activities, ferric-reducing antioxidant power, total phenolic content, and total flavonoid content compared to the other solvents of all the samples studied. The antioxidant activities increased when the water temperature increased from 50 to 70 °C but decreased at 80 °C. The contents of bound phenolics were greater than those of free phenolics, including phenolic acids and flavonoids, in all the samples studied. Acetone gave the highest amounts of γ-oryzanol and tocopherols in all samples. With a reduction in particle size of the rice husk, there was a significant increase in extracted phenolic acids, flavonoids, and antioxidant properties.

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Acknowledgments

This research was supported by The Royal Golden Jubilee (RGJ) Ph.D. Program (PHD/0124/2553) under The Thailand Research Fund (TRF). We thank the laboratory equipment center, Mahasarakham University for laboratory facilities. We also gratefully thank Dr. Colin Wrigley, Adjunct Professor at the University of Queensland, Australia for his valuable suggestions on the preparation of the manuscript as well as English proofreading.

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Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Agro-Industrial Technology, Kalasin University, Kalasin, 46000, Thailand

    Pitchaporn Wanyo

  2. Department of Chemistry, Faculty of Science, Mahasarakham University, Maha Sarakham, 44150, Thailand

    Niwat Kaewseejan

  3. Research Unit of Drying Technology for Agricultural Products, Faculty of Engineering, Mahasarakham University, Maha Sarakham, 44150, Thailand

    Naret Meeso

  4. Research Unit of Process and Product Development of Functional Foods, Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Maha Sarakham, 44150, Thailand

    Sirithon Siriamornpun

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  1. Pitchaporn Wanyo
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Correspondence to Sirithon Siriamornpun.

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Wanyo, P., Kaewseejan, N., Meeso, N. et al. Bioactive compounds and antioxidant properties of different solvent extracts derived from Thai rice by-products. Appl Biol Chem 59, 373–384 (2016). https://doi.org/10.1007/s13765-016-0173-8

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