Effect of Subcritical Solvent Extraction Conditions on Amount of G-Oryzanol and G-Tocopherol in Dawk Pa-Yom Rice Bran Oil

Main Article Content

Duangkamol Ruen-ngam*
Chitti Thawai
Sujitra Sukonthamut
Kittisak Khuwaranyu

Abstract

This research focused on the subcritical solvent extraction of phytochemicals gif.latex?\gamma-oryzanol and gif.latex?\gamma-tocopherol from upland rice bran (Dawk Pa-yom variety, DY). Subcritical solvent extraction was conducted using a batch reactor. The temperature was varied in range from 80 to 120°C for 20 to 60 min. The solvents in use were ethanol, methanol, and water. gif.latex?\gamma-Oryzanol and gif.latex?\gamma-tocopherol were simultaneously analyzed by HPLC. Antioxidant activity was determined by a DPPH radical assay. Methanol was able to extract a higher level of gif.latex?\gamma-tocopherol than ethanol and water. Extraction by methanol gave higher antioxidant activity than ethanol. Even though water could not extract gif.latex?\gamma-oryzanol, it was able to extract substances with higher yield of antioxidant activity than either methanol and ethanol. Increasing the extraction temperature increased the oil yield, gif.latex?\gamma-oryzanol and gif.latex?\gamma-tocopherol in parallel with an increased antioxidant activity. During the extraction process, some degradation of antioxidants was observed, and this showed the importance of  kinetics parameters in this research.


 


Keywords: extraction; kinetics; oil recovery; solvent extraction; gif.latex?\gamma-oryzanol; gif.latex?\gamma-tocopherol; rice bran


*Corresponding author:  E-mail: duangkamolruen@gmail.com, duangkamol.ru@kmitl.ac.th,   


                                              duangkamol.rue@rmutr.ac.th

Article Details

Section
Original Research Articles

References

Butsat, S. and Siriamornpun, S., 2010. Antioxidant capacities and phenolic compounds of the husk, bran and endosperm of Thai rice. Food Chemistry, 119, 606-613.

Chia, S.L., Boo, H.C., Muhamad, K., Sulaiman, R., Umanan, F. and Chong, G.H., 2015. Effect of subcritical carbon dioxide extraction and bran stabilization methods on rice bran oil. Journal of the American Oil Chemists’ Society, 92, 393-402.

Ravber, M., Knez Z. and Škerget, M. 2015. Simultaneous extraction of oil- and water-soluble phase from sunflower seeds with subcritical water. Food Chemistry, 166, 316-323.

Xu, Z. and Godber, J.S., 2001. Antioxidant activities of major components of -oryzanol from rice bran using a linoleic acid model. Journal of the American Oil Chemists’ Society, 78, 645-649.

Zigoneanu, I.G., Williams, L., Xu, Z. and Sabliov, C.M., 2008‎ Determination of antioxidant components in rice bran oil extracted by microwave assisted method. Bioresource Technology, 99(11), 4910-4918.

Ruen-ngam, D., Thawai, C., Sukonthamut, S., Nokkoul, R. and Tadtong, S., 2018. Evaluation of nutrient content and antioxidant, neuritogenic and neuroprotective activities of upland rice bran oil. Journal of the Science Society of Thailand, 4(4), 257-267.

Bao, J.S., Cai, Y., Sun, M., Wang, G.Y. and Corke, H., 2005. Anthocyanins, flavonoids, and free radical scavenging activity of Chinese bayberry (Myrica rubra) extracts and their colour properties and stability. Journal of Agricultural and Food Chemistry, 53, 2327-2332.

Shen, Y., Jin, L., Xiao, P., Lu, Y. and Bao, J., 2009. Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight. Journal of Cereal Science, 49, 106-111.

Chen, M., McClung, A.M. and Bergman, C.J., 2016. Concentrations of oligomers and polymers of proanthocyanidins in red and purple rice bran and their relationships to total phenolics, flavonoids, antioxidant capacity and whole grain color. Food Chemistry, 208, 279-287.

Araba, F., Alemzadehb, I. and Maghsoudi, V., 2011. Determination of antioxidant component and activity of rice bran extract. ScientiaIranica C, 18(6), 1402-1406.

Brewer, L.R., Kubola, J., Siriamornpun, S., Herald, T.J. and Shi, Y.C., 2014. Wheat bran particle size influence on phytochemical extractability and antioxidant properties. Food Chemistry, 152, 483-490.

Piñeiro, Z., Palma, M. and Barroso, G.C., 2004. Determination of catechins by means of extraction with pressurized liquids. Journal of Chromatography A, 1026, 19-23

Marcus, Y., 2018. Review extraction by subcritical and supercritical water, methanol, ethanol and their mixtures. Separations, 5, 4, https://doi.org.10.3390/separations5010004

Delchier, N., Ringling, C., Maingonnat, J., Rychlik, M. and Renard, M.G.C.C., 2014. Mechanisms of folate losses during processing: Diffusion vs. heat degradation. Food Chemistry, 157, 439-447.

Tangboontina, A., 1986. Kinetics of Folic Acid Degradation during Heat Processing. M.Sc. Faculty of Science, Chulalongkorn University.

Suganya, T. and Renganathan, S., 2012. Optimization and kinetic studies on algal oil extraction from marine macroalgae Ulva lactuca. Bioresource Technology, 107, 319-326.

Ruen-ngam, D., Thawai, C., Nokkoul, R. and Sukonthamut, S., 2014. Gamma-oryzanol extraction form upland rice bran. International Journal of Bioscience and Biochemistry, 4(4), 252-255.

Chen, M.H. and Bergman, C.J., 2005. A rapid procedure for analysing rice bran tocopherol, tocotrienol and g-oryzanol contents. Journal of Food Composition and Analysis, 18, 139-151.

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), 146-54.

Cocero, J.M., Cabeza, Á., Abad, N., Adamovic, T., Vaquerizo, L., Martínez, C.M. and Pazo-Cepeda, M.V., 2018. Understanding biomass fractionation in subcritical&supercritical water: Review. Journal of Supercritical Fluid. 133, 550-565.

Malekian, F., Rao, R.M., Prinyawiwatkul, W., Marshall, W.E., Windhauser, M. and Ahmedna, M., 2000. Lipase and Lipoxygenase Activity, Functionality, and Nutrient losses in Rice Bran during Storage. Louisiana: Louisiana State University Agricultural Center and Louisiana Agricultural Experiment Station.

Kim, M., Park, J.W., Kim, J.Y., Park, K.W., Lee, S., Jang, J. and Lee, J.H., 2013. Effects of heat treatment and visible light exposure on the oxidative stability of rice bran and of rice bran oil. Food Science and Biotechnology, 22, 1223-1228.

Pourali, O., Asghari, F.S. and Yoshida, H., 2010. Production of phenolic compounds from rice bran biomass under subcritical water conditions. Chemical Engineering Journal, 160, 259-266.

Thanonkaew, A., Wongyai, S., McClements, D.J. and Decker, E.A., 2012. Effect of stabilization of rice bran by domestic heating on mechanical extraction yield, quality, and antioxidant properties of cold-pressed rice bran oil (Oryzavsaltiva L.). LWT-Food Science and Technology, 48, 231-236.

Shin, T., Godber, S.J., Martin, D.E. and Wells, J.H., 1997. Hydrolytic stability and changes in E vitamers and oryzanol of extruded rice bran during storage. Journal of Food Science, 62, 704-708.

Debnath, S., Rastogi, N.K., Krishna, A.G.G. and Lokesh, B.R., 2012. Effect of frying cycles on physical, traditional fried food. Food and Bioproducts Processing, 90, 249-256.