Correlation of tocopherol, tocotrienol, γ-oryzanol and total polyphenol content in rice bran with different antioxidant capacity assays

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

“…Basically, concentration of total tocopherol and tocotrienol content variation depends on the cultivars and the extraction method used. Moreover, few studies have reported that the extractions of all the subgroups of tocols are not entirely succeeded in an efficient manner (Iqbal et al, 2005;Aguilar-Garcia et al, 2007). In the present study, all subgroups of tocols were reported in all the preparations with varying concentration.…”

“…The chemical composition (tocols, γ-oryzanol), and antioxidant properties of white, red, and brown rice bran were compared with the unique extraction method (Aguilar-Garcia et al, 2007;Finocchiaro et al, 2007). However, all previous studies have shown that the phytochemical composition and the ability of the antioxidant of rice varieties depend on many factors, majorly, cultivars, and extraction methods.…”

Anti-Inflammatory Activities of Constituents in Sang Yod Rice Extracts, γ-Oryzanol, Vitamins E, B1, B2 and B3, Using Inhibitory Effects on Nitric Oxide (NO) Production in Lipopolysaccharide (LPS) Activated RAW 264.7 Murine Macrophage Cells

“…The highest yields of γ-oryzanol were in rice bran extracts using soxhlet using chloroform as solvent (344 mg %w/w), followed by expression (309 mg %w/w), and maceration with 95% ethanol (317 mg %w/w). The results are in agreement with previous studies which have reported that pigmented rice bran has the highest content of γ-oryzanol [1,5,10,30,31]. Rice bran extracts, obtained by the maceration (95% ethanol) and soxhlet extraction using chloroform contained the highest levels of vitamin E (211 and 203 mg %w/w).…”

“…Whereas white and brown rice are the crops that are mostly consumed world-wide, there are a large variety of pigmented wild rice species, and rice cultivars, grown in Asia [1]. These varieties produces rice, with colors ranging from red, purple and black, are now increasingly popular.…”

“…Relatively fewer data are available for pigmented varieties of rice, and most are in vitro studies that demonstrate that several constituents of such rice species and cultivars exhibit strong antioxidant activities [1,[4][5][6][7][8]. There is only one in vitro report of antibacterial activities of pigmented-rice crude extracts from four different types of rice [20].…”