Green valorization of defatted rice bran: unlocking bioactive and prebiotic potential using deep eutectic solvent extraction
Keywords:
Bioactive compounds, Deep eutectic solvent, Defatted rice bran, Phenolic compounds, PrebioticAbstract
Importance of the work: Defatted rice bran (DFRB), a nutrient-rich byproduct of rice oil
extraction, is often discarded as waste. Utilizing a sustainable and eco-friendly extraction method
can help to unlock its potential for applications in functional foods, nutraceuticals and agriculture.
This study explored the use of deep eutectic solvents (DES) as a green extraction technology to
recover bioactive and prebiotic compounds from DFRB.
Objectives: To extract bioactive compounds from DFRB using a sodium propionate/glycerol (Na:Gly)
DES and to evaluate their phenolic composition, antioxidant activity and prebiotic properties.
Materials and Methods: DFRB was extracted using Na:Gly DES (1:8, weight per volume) at 70°C
for 5 hr. The extract was analyzed for its phenolic content, phenolic composition, protein, reducing
sugars and phytic acid. Its antioxidant activity was assessed using 2,2-diphenyl-1-picrylhydrazyl
and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid assays, while its prebiotic potential was
tested based on monitoring L. plantarum growth. In addition, the extract’s ability to inhibit harmful
bacteria was evaluated.
Results: The extraction method recovered a substantial proportion of glycosylated (47.09%) ,
esterified (45.26%) and free phenolic (7.65%) compounds, with ferulic acid, p-coumaric acid and
sinapic acid as the dominant phenolic acids. In addition, the extract contained 7.08 mg/g of protein,
4.26 mg/g of reducing sugars and 1.14 mg/g of phytic acid. The carbon and nitrogen sources in the
DFRB extract were suitable for the growth of L. plantarum, while the phenolic acids inhibited the
growth of S. aureus and P. aeruginosa.
Main finding: Applying Na:Gly DES was an effective, sustainable and eco-friendly method for
extracting valuable bioactive compounds from DFRB. These findings support its potential use in
functional foods, gut health applications and sustainable agriculture.
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Copyright (c) 2025 online 2452-316X print 2468-1458/Copyright © 2025. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/), production and hosting by Kasetsart University Research and Development Institute on behalf of Kasetsart University.online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.

