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Effects of different treatments on the antioxidant properties and phenolic compounds of rice bran and rice husk.
Food Chem. 2014 Aug 15; 157:457-63.FC

Abstract

We investigated the changes of antioxidant activity and bioactive compounds in bran, rice husk and ground rice husk after three different treatments, namely hot-air, far-infrared radiation (FIR), and cellulase, compared with raw samples. Overall, FIR-treated group showed a higher DPPH radical scavenging activities, ferric reducing antioxidant power (FRAP), and total phenolic content (TPC) than did hot-air and cellulase treatments for all samples. A significant increase in α- and γ-tocopherols was found in FIR irradiated rice bran compared to raw bran, while α- and γ-tocopherols in hot-air and cellulase treated rice bran were remained unchanged. Cellulase significantly increased the amount of vanillic acid; however a dramatic decrease of ferulic acid was observed. The contents of γ-oryzanol in cellulase treated ground rice husk were significantly increased. Decreasing particle size in the husk was found to work positively for enhancing antioxidant activities, γ-oryzanol and phenolic compounds.

Authors+Show Affiliations

Research Unit of Process and Product Development of Functional Foods, Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kuntarawichai, Mahasarakham 44150, Thailand.Research Unit of Drying Technology for Agricultural Products, Faculty of Engineering, Mahasarakham University, Kuntarawichai, Mahasarakham 44150, Thailand.Research Unit of Process and Product Development of Functional Foods, Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kuntarawichai, Mahasarakham 44150, Thailand. Electronic address: sirithons@hotmail.com.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24679804

Citation

Wanyo, Pitchaporn, et al. "Effects of Different Treatments On the Antioxidant Properties and Phenolic Compounds of Rice Bran and Rice Husk." Food Chemistry, vol. 157, 2014, pp. 457-63.
Wanyo P, Meeso N, Siriamornpun S. Effects of different treatments on the antioxidant properties and phenolic compounds of rice bran and rice husk. Food Chem. 2014;157:457-63.
Wanyo, P., Meeso, N., & Siriamornpun, S. (2014). Effects of different treatments on the antioxidant properties and phenolic compounds of rice bran and rice husk. Food Chemistry, 157, 457-63. https://doi.org/10.1016/j.foodchem.2014.02.061
Wanyo P, Meeso N, Siriamornpun S. Effects of Different Treatments On the Antioxidant Properties and Phenolic Compounds of Rice Bran and Rice Husk. Food Chem. 2014 Aug 15;157:457-63. PubMed PMID: 24679804.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of different treatments on the antioxidant properties and phenolic compounds of rice bran and rice husk. AU - Wanyo,Pitchaporn, AU - Meeso,Naret, AU - Siriamornpun,Sirithon, Y1 - 2014/02/25/ PY - 2013/12/16/received PY - 2014/02/11/revised PY - 2014/02/15/accepted PY - 2014/4/1/entrez PY - 2014/4/1/pubmed PY - 2015/10/29/medline KW - Drying KW - Enzymatic KW - FIR KW - Phenolic compounds KW - Rice bran KW - Rice husk SP - 457 EP - 63 JF - Food chemistry JO - Food Chem VL - 157 N2 - We investigated the changes of antioxidant activity and bioactive compounds in bran, rice husk and ground rice husk after three different treatments, namely hot-air, far-infrared radiation (FIR), and cellulase, compared with raw samples. Overall, FIR-treated group showed a higher DPPH radical scavenging activities, ferric reducing antioxidant power (FRAP), and total phenolic content (TPC) than did hot-air and cellulase treatments for all samples. A significant increase in α- and γ-tocopherols was found in FIR irradiated rice bran compared to raw bran, while α- and γ-tocopherols in hot-air and cellulase treated rice bran were remained unchanged. Cellulase significantly increased the amount of vanillic acid; however a dramatic decrease of ferulic acid was observed. The contents of γ-oryzanol in cellulase treated ground rice husk were significantly increased. Decreasing particle size in the husk was found to work positively for enhancing antioxidant activities, γ-oryzanol and phenolic compounds. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/24679804/Effects_of_different_treatments_on_the_antioxidant_properties_and_phenolic_compounds_of_rice_bran_and_rice_husk_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(14)00236-2 DB - PRIME DP - Unbound Medicine ER -
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