Effects of different treatments on the antioxidant properties and phenolic compounds of rice bran and rice husk

Wanyo, Pitchaporn; Meeso, Naret; Siriamornpun, Sirithon

doi:10.1016/j.foodchem.2014.02.061

Cited by 138 publications

(91 citation statements)

References 32 publications

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“…These results also demonstrate a clear correlation between TPC and ferrous reducing activity. Similar observations have been reported elsewhere that relate DPPH and FRAP antioxidant activity to be positively correlated with TPC (Ti et al, ; Wanyo et al, ).…”

Section: Resultssupporting

confidence: 90%

“…It is believed that heat stabilization techniques may result in the breakdown of cell structure and structural linkages associated with bound phenolics resulting in its release and availability. Similar observations have been reported by Min et al () and Wanyo, Meeso, and Siriamornpun () where RB‐derived free phenolic extracts displayed higher radical scavenging activity compared to bound phenolic extracts.…”

Section: Resultssupporting

confidence: 90%

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Stabilization treatment of rice bran alters phenolic content and antioxidant activity

et al. 2020

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Background and objectives Rice bran (RB), a by‐product of the rice milling process, is known to be a rich source of bioactive phytochemicals. This study aimed to evaluate the influence of RB stabilization treatments, usually applied to inhibit rancidification, on its phenolic composition and antioxidant activity. Findings Total phenolic content (TPC) and antioxidant assays were performed on RB that was exposed to extrusion, drum‐drying, microwave, and oven stabilization treatments. Chemical profiling was conducted using ultra‐high performance liquid chromatography (uHPLC) coupled to an online ABTS system, and liquid chromatography quadrupole time‐of‐flight mass spectrometry (LC‐QTOF‐MS). Extrusion and drum‐dried stabilization significantly increased TPC when compared to non‐stabilized RB (NS‐RB). All stabilization treatments increased antioxidant capacity and radical scavenging activity. uHPLC/online ABTS and LC‐QTOF‐MS identified all treatments to increase the concentration of free phenolic compounds and antioxidant activity compared to NS‐RB. More specifically, drum‐dried RB significantly altered RB phenolic composition when compared to all other treatments. Conclusions All stabilization treatments significantly altered TPC and antioxidant activity of RB. Drum‐dried RB treatment was most effective in improving free phenolic composition and antioxidant activity. Significance and novelty This study demonstrated that drum‐dried stabilization treatment may be a crucial technique that can be applied to RB to ensure essential phenolic compounds with antioxidant activity remain intact, thereby adding value to the functional and nutritional quality of RB.

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Section: Resultssupporting

confidence: 90%

Section: Resultssupporting

confidence: 90%

Stabilization treatment of rice bran alters phenolic content and antioxidant activity

et al. 2020

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“…The dose of 10 kGy is enough to guarantee product disinfestation and microbial decontamination (Molins, 2001), contributing also for an increase in the phenolic compounds extractability, both for methanol/water and infusion preparations. The use of irradiation to improve bioactive properties was also suggested by other authors as a result of an increase in the levels of phenolic compounds in the extracts obtained from cooked and derived plant products (Zhu et al, 2010;Aouidi et al, 2011;Lee et al, 2013;Wanyo et al, 2014). Nevertheless, further research is needed to understand all the mechanisms involved in the irradiation processing effects in plant constituents.…”

Section: Resultsmentioning

confidence: 89%

Gamma irradiation improves the extractability of phenolic compounds in Ginkgo biloba L.

Pereira

Barros

Dueñas

et al. 2015

Industrial Crops and Products

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Irradiation has been increasingly recognized as an effective decontamination technique that ensures the chemical and organoleptic quality of medicinal and aromatic plants.The aim of the present study was to evaluate the effects of gamma irradiation in the phenolic compounds of Ginkgo biloba L. (infusion and methanol/water extract), widely used in traditional medicine and in dietary supplements. Twenty-five compounds were detected, eighteen of which were flavonoids, one phenolic acid, five terpene lactones and one unknown compound. Among the quantified phenolic compounds, flavonoids were the main group present, being two kaempferol derivatives the major compounds found: kaempferol-3-O-dirhamnosylglucoside and kaempferol-3-O-rutinoside. The irradiation with the highest dose (10 kGy) is sufficient to guarantee the product disinfestation and microbial decontamination, also contributing to an increase in the extractability of phenolic compounds, both in methanol/water and infusion preparations.

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“…For example, green tea powders with different particle size showed different antioxidant activities (Zaiter, Becker, Karam, & Dicko, 2016). Also noted was that different treatment could influence the antioxidant properties and phenolic compounds in rice bran and husk (Wanyo, Meeso, & Siriamornpun, 2014). In addition, a previous study suggested that coriander powder in different particle sizes showed different antioxidant activities (Barnwal, Singh, Sharma, Choudhary, & Saxena, 2015).…”

Section: Introductionmentioning

confidence: 99%

Home‐based preparation approaches altered the availability of health beneficial components from carrot and blueberry

Gao

Liu

et al. 2017

Food Science & Nutrition

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This study investigated the effects of different home food preparation methods on availability of total phenolic contents (TPC) and radical scavenging components, as well as the selected health beneficial compounds from fresh blueberry and carrot. High performance liquid chromatography (HPLC) analysis revealed that ground carrots using blenders released significantly greater amount of β‐carotene than their chopped counterpart, and blueberry samples prepared with different commercial blenders/grinders released different levels of cyaniding‐3‐O‐glucoside and malvidin‐3‐O‐glucoside. Furthermore, microwaving was able to significantly alter the releasable amounts of cyaniding‐3‐O‐glucoside and malvidin‐3‐O‐glucoside from blueberries. In addition, carrots and blueberries processed using different blenders and chopping with or without microwaving differed in their available levels of TPC, and radical scavenging components against DPPH •, oxygen radicals and HO •, as well as their potential anti‐inflammatory activities. Taking together, these results indicated that home food preparation approaches may alter the availability of health components from carrots and blueberries. The results also suggested that the influence may depend on the fruit and vegetable type, but not the price of blenders/grinders.

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Effects of different treatments on the antioxidant properties and phenolic compounds of rice bran and rice husk

Cited by 138 publications

References 32 publications

Stabilization treatment of rice bran alters phenolic content and antioxidant activity

Stabilization treatment of rice bran alters phenolic content and antioxidant activity

Gamma irradiation improves the extractability of phenolic compounds in Ginkgo biloba L.

Home‐based preparation approaches altered the availability of health beneficial components from carrot and blueberry

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