Evaluation of nutrient content and antioxidant, neuritogenic, and neuroprotective activities of upland rice bran oil

Ruen-ngam, Duangkamol; Thawai, Chitti; Sukonthamut, Sujitra; Nokkoul, Raumjit; Tadtong, Sarin

doi:10.2306/scienceasia1513-1874.2018.44.257

Cited by 4 publications

(3 citation statements)

References 26 publications

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“…This confirms the findings of Min et al [38], who found no association between rice bran color and natural vitamin E analogue or γ-oryzanol. However, a positive correlation has been reported between γ-oryzanol content and the yellow parameter in upland rice bran oil [39]. Another report noted that rice coproduct oils produced from colored rice contained higher concentrations of oryzanol and phytosterols than noncolored rice [36].…”

Section: Correlationmentioning

confidence: 99%

Variability in Nutraceutical Lipid Content of Selected Rice (Oryza sativa L. spp. indica) Germplasms

et al. 2019

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Rice (Oryza sativa L.) contains many high-value nutritional compounds, including nutraceutical lipid compounds that offer health benefits. An understanding of the genetic variability in the lipid contents of different rice germplasms is necessary to support breeding programs. The goals of this study were: i) to investigate varietal differences in levels of the nutraceutical lipid α-tocopherol, γ-oryzanol, campesterol, β-sitosterol, octacosanol, and squalene and ii) to identify clusters of rice germplasms based on their lipid contents. Eighty-three indica rice subspecies were evaluated using a randomized complete block design with three replications. Research was conducted in Thailand during the 2016 rice-growing season. Significant differences were found among genotypes across all traits. The largest variation was found for β-sitosterol, followed by campesterol, octacosanol, and α-tocopherol. Variation in squalene content was small. Four principal components were found that accounted for 93.47% of overall variability. β-sitosterol, campesterol, and squalene were the principal discriminatory constituents. No significant correlation was found between color parameters and levels of these compounds, suggesting that former are of little use as an indirect marker for selection of fat-soluble nutraceuticals. Cluster analysis sorted the germplasm into nine clusters, based on their nutraceutical lipid content. TU-010, TU-027, TU-093, and TU-244 genotypes had the highest levels, making them a potentially useful genetic resource in breeding programs for nutraceutically-improved rice. The findings of this study can support the introduction of novel rice varieties with high added-value bioactive properties.world might be associated with the high-value antioxidants that rice contains [3]. However, as dietary patterns have become more Western-oriented, consumption of rice has been decreasing. Policies that increase rice consumption can contribute to solving the economic problems of rural communities. One approach is the development of novel rice varieties with improved nutritional and bioactive properties [4].Rice (Oryza sativa L.) contains more than a hundred bioactive compounds, including phytic acid, isovitexin, flavonoids, phenolics, polyphenols, anthocyanins, and proanthocyanins, and previously unknown compounds have been characterized and quantified in the rice germplasm [5][6][7][8]. Rice also has a high level of nutraceutical lipid compounds, such as tocopherol, tocotrienol, phytosterols, γ-oryzanol, octacosanol, and squalene, which are known to be powerful antioxidants [9,10]. These are potential inhibitors of cholesterol oxidation, have been shown to reduce serum cholesterol levels in animals, and are effective in treating anxiety neurosis, menopausal disorders, inflammatory diseases, and in inhibiting tumor growth [11][12][13]. These bioactive lipid compounds are concentrated in the rice germ or bran and are lost during milling or polishing [14]. Most consumers also prefer the palatability of milled or white rice, wh...

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Section: Correlationmentioning

confidence: 99%

Variability in Nutraceutical Lipid Content of Selected Rice (Oryza sativa L. spp. indica) Germplasms

et al. 2019

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“…Antioxidant activity in fenugreek seed was greatly improved by roasting at 130 °C for 7 min (38). Antioxidant capacity in the unpolished grain of nonpigmented rice was increased by roasting at 60 °C for 3 min (45). The most suitable roasting temperature and duration for achieving the highest total phenol content and antioxidant capacity was 100 °C in 20 min for pigmented rice and 200 °C for 20 min for nonpigmented rice (31).…”

Section: Resultsmentioning

confidence: 99%

Influence of thermal treatment on Anthocyanin, total phenolic content and antioxidant capacity of Pigmented Maize (Zea mays L.)

Minh¹

2021

Plant Sci. Today

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Pigmented maize (Zea mays L.) is a healthy crop due to its perfect proximates and phytochemicals. Thermal treatment was widely used to enhance phytochemical constituents in different kinds of crops. This research evaluated the impact of temperature (100, 115, 130 °C) and duration (10, 15, 20 min) in roasting to anthocyanin, total phenolic content and antioxidant capacity of pigmented maize. Results showed that thermal treatment at 115 °C in 10 min significantly improved anthocyanin in pigmented maize; however, this content would be lower at higher temperatures or prolonged exposing time. Meanwhile, total phenolic content and antioxidant capacity in the pigmented maize were recorded at the highest level when being roasted at 100 oC for 10 min. This research proved that phytochemical constituents and antioxidant capacity inside the pigmented maize would be seriously damaged at high temperatures and extended duration in roasting. By this, producers should pay more attention to thermal conditions in roasting.

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“…In contrast, microwave roasting decreased total phenolic content in barley flour resulting in the degradation of antioxidant activity and DNA damage (Baba et al, 2016). A study in rice bran oil has reported an improvement in nutritional value for γ-oryzanol and DPPH antioxidant capacity when unpolished grain of non-pigmented rice was roasted at 60°C for 3 min (Ruen-ngam et al, 2018). On the other hand, as roasting temperature and time increased, rice powder had lower contents of free amino acids (Lee et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

Effects of roasting conditions on anthocyanin, total phenolic content, and antioxidant capacity in pigmented and non-pigmented rice varieties

Yamuangmorn¹,

Sreethong²,

Saenchai³

et al. 2021

IFRJ

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Roasting has been suggested to enhance the nutritional quality of many foods. The present work determined how roasting temperature (100, 150, and 200°C) and duration (10 and 20 min) affect anthocyanin, total phenolic contents, and antioxidant capacity in pigmented and non-pigmented rice. The concentration of anthocyanin in pigmented rice increased by 15% when roasted at 100°C for 20 min, but it dramatically decreased at higher temperature for longer time. The anthocyanin analysis profile showed that cyanidin-3-glucoside and peonidin-3-glucoside were found as the major compounds of pigmented rice, in which the first compound was about 14 folds higher than the latter, in both non-roasted and roasted rice. The concentration of cyanidin-3-glucoside slightly increased in the roasting rice but not for peonidin-3-glucoside. The total phenol concentration and antioxidant capacity in pigmented rice were not affected by the roasting treatments. In non-pigmented rice, total phenol concentrations and DPPH activity increased with increasing roasting temperature and duration. There were significant correlations between anthocyanin and total phenol concentrations in pigmented rice, and between total phenol concentration and antioxidant capacity determined by DPPH activity in non-pigmented rice. The optimum roasting temperature and time for maximising anthocyanin and total phenol was 100°C for 20 min for pigmented rice, and 200°C for 20 min for non-pigmented rice, as these treatments yielded the highest total phenol concentration and DPPH activity. The present work reveals that anthocyanin and total phenol concentrations of rice grains can be changed by roasting, but the direction and magnitude of the changes depend on the temperature and duration of the treatment as well as the rice variety.

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Evaluation of nutrient content and antioxidant, neuritogenic, and neuroprotective activities of upland rice bran oil

Cited by 4 publications

References 26 publications

Variability in Nutraceutical Lipid Content of Selected Rice (Oryza sativa L. spp. indica) Germplasms

Variability in Nutraceutical Lipid Content of Selected Rice (Oryza sativa L. spp. indica) Germplasms

Influence of thermal treatment on Anthocyanin, total phenolic content and antioxidant capacity of Pigmented Maize (Zea mays L.)

Effects of roasting conditions on anthocyanin, total phenolic content, and antioxidant capacity in pigmented and non-pigmented rice varieties

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