Alternative Extraction and Purification Methods of Gamma Oryzanol from Rice Bran and Its Antioxidant Scavenging Activity
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Published:
Jan 1, 2018
Keywords:
การต้านอนุมูลอิสระ การสกัด กระบวนการทำให้บริสุทธิ์ น้ำมันรำข้าว แกมม่าออริซานอล antioxidant activity extraction purification rice bran oil gamma-oryzanol
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Abstract
Oryzanols are well-known antioxidant and now used as food supplements. Crude rice bran oil (CRBO) composes of many impurities such as wax and gum sludge which are required to be removed prior to purifying CRBO with many serial steps. Firstly, CRBO was extracted from jasmine rice bran by cold press extraction and maceration with ethanol and hexane extraction then impurities; such as waxes and gums, were removed from the CRBO by 2 different systems, i.e., methanol:acetone and ethanol:acetone crystallisation systems which were then compared. The crystallisation involved two steps and yielded a solid and a liquid phase under cold conditions. The g-oryzanol content in all phases was analysed by RP-HPLC and the antioxidant scavenging activity was analyzed by DPPH assay. The g-oryzanol obtained from all conditions was a fine white to pale yellow crystal. The best extraction conditions were cold pressed extraction with crystallisation in ethanol: acetone, which yielded 12.31% g-oryzanol crystals with 94.71 % purity. The g-oryzanol crystals were evaluated for their antioxidant scavenging activity and had an IC50 of 0.171 mg/ml, with almost the same range as the BHT standard. However, it was lower than that obtained with a commercial g-oryzanol standard.
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Ruen-ngam, D., Tawai, C., Sukonthamut, S., & Nokkoul, R. (2018). Alternative Extraction and Purification Methods of Gamma Oryzanol from Rice Bran and Its Antioxidant Scavenging Activity. Journal of Food Technology, Siam University, 13(1), 84–97. Retrieved from https://li01.tci-thaijo.org/index.php/JFTSU/article/view/106844
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บทความวิจัย (Research Articles)
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References
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[3] Butsat, S. and Siriamornpun, S. (2010). Antioxidant capacities and phenolic compounds of the husk, bran and endosperm of Thai rice. Food Chemistry. 119(2): 606–613.
[4] Lerma-García, J.M., Herrero-Martínez, M.J., Simó-Alfonso, F.E., Mendonça, C.R.B. and Ramis-Ramos, G. (2009). Review composition, industrial processing and applications of rice bran -oryzanol. Food Chemistry. 115(2): 389-404.
[5] Devi, R.R., Jayalekshmy, A. and Arumughan, C. (2008). Original article, Antioxidant efficacy of phytochemical extracts from defatted rice bran in in-vitro model emulsions. International Journal of Food Science & Technology. 43(5): 878-885.
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[7] Sawadikiat, P. and Hongsprabhas, P. (2014). Original article, Phytosterols and -oryzanol in rice bran oils and distillates from physical refining process. International Journal of Food Science & Technology. 49(9): 2030-2036.
[8] Piebiep, G. and Henrique, T. (2014). Rice antioxidants: phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, -oryzanol, and phytic acid. Food Science and Nutrition. 2(2): 75-104.
[9] Pestana-Bauer, V.R., Zambiazi, R.C., Mendonç, C.R.B., Beneito-Cambra, M. and Ramis-Ramos, G. (2012). -Oryzanol and tocopherol contents in residues of rice bran oil refining. Food Chemistry. 134(3): 1479-1483.
[10] Juliano, C., Cossu, M., Alamanni, M.C. and Piu, L. (2005). Antioxidant activity of gamma-oryzanol: Mechanism of action and its effect on oxidative stability of pharmaceutical oils. International Journal of Pharmaceutics. 299(1-2): 146-154.
[11] Imsanguan, P., Roaysubtawee, A., Borirak, R., Pongamphai, S., Dougla, S. and Douglas, P.L. (2008). Extraction of α-tocopherol and -oryzanol from rice bran. LWT-Food Science and Technology. 41(8): 1417-1424.
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[14] Rodrigues, C.C.E. and Oliveira, R. (2010). Original article, Response surface methodology applied to the analysis of rice bran oil extraction process with ethanol. International Journal of Food Science & Technology. 45(4): 813-820.
[15] Jesus, S.P., Grimaldi, R. and Hense, H. (2010). Recovery of -oryzanol from rice bran oil byproduct using supercritical fluid extraction. The Journal of Supercritical Fluids. 55(1): 149-155.
[16] Chen, H.H. and Chiu, T.H. (2011). Phytochemicals characterization of solvent extracts from taro-scented japonica rice bran. Journal of Food Science. 76(4): C656-C662.
[17] Manosroi, A., Ruksiriwanich, W., Abe, M., Sakai, H., Manosroi, W. and Manosroi, J. (2010). Biological activities of the rice bran extract and physical characteristics of its entrapment in niosomes by supercritical carbon dioxide fluid. The Journal of Supercritical Fluids. 54(2): 137-144.
[18] Tomita, K., Machmudah, S., Wahyudiono, R., Fukuzato, R., Kanda, H., Quitain, A.T., Sasaki, M. and Goto, M. (2014). Extraction of rice bran oil by supercritical carbon dioxide and solubility consideration, Sep. Separation and Purification Technology. 125: 319-325.
[19] Rajan, R.G.R. and Krushna, G.A.G. (2014). A simple method for purification of deodorizer distillate from Indian rice (Oryza Sativa) bran oil and preparation of phytosterols. Grasas Aceites. 65(4): e050. doi: http://dx.doi.org/10.3989/gya. 0229141.
[20] Ruen-ngam, D., Thawai, C., Nokkoul, R. and Sukonthamut, S. (2014). Gamma-oryzanol extraction from upland rice bran. International Journal of Bioscience, Biochemistry and Bioinformatics. 4(4): 252-255.
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[22] ASEANFOODS. (2011). Asean manual of food analysis, 1st Edn., Regional Center of Asean Network of Food Data System, Institute of Nutrient, Mahidol University, Nakhon Pathom, Thailand, 2011, 1-39.
[23] Vaisali, C., Charanyaa, S., Belur, P.D. and Regupathi, I. (2015). Review, refining of edible oils: a critical appraisal of current and potential technologies. International Journal of Food Science & Technology. 50(1): 13-23.
[24] Ruen-ngam, D., Thawai, C. and Chaiteerapatarapong, S. (2014). HPLC condition for analysis of gamma oryzanol in upland rice bran crude oil. Proceeding of the 1st Joint ACS AGFD - ACS ICSCT Symposium on Agricultural and Food Chemistry, Thailand, March 4-5, 2014, 109-113.