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Isolation and identification of phenolic antioxidants in black rice bran.
J Food Sci. 2015 Feb; 80(2):C262-8.JF

Abstract

Black rice bran contains phenolic compounds of a high antioxidant activity. In this study, the 40% acetone extract of black rice bran was sequentially fractionated to obtain 5 fractions. Out of the 5 fractions, ethyl acetate fraction was subfractionated using the Sephadex LH-20 chromatography. The antioxidant activity of phenolic compounds in the extracts was investigated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical assay, 2,2-azino-bis-(3-ethylenebenzothiozoline-6-sulfonic acid) (ABTS) radical cation assay, reducing power. The subfraction 2 from ethyl acetate fraction had the highest total phenolic contents (TPC) (816.0 μg/mg) and the lowest EC50 values (47.8 μg/mL for DPPH radical assay, 112.8 μg/mL for ABTS radical cation assay, and 49.2 μg/mL for reducing power). These results were 3.1, 1.3, and 2.6 times lower than those of butylated hydroxytoluene (BHT), respectively. At a concentration of 100 μg/mL, the antioxidant activity and TPC of various extracts was closely correlated, with correlation coefficients (R(2)) higher than 0.86. The major phenolic acid in subfraction 2 was identified as ferulic acid (178.3 μg/mg) by HPLC and LC-ESI/MS/MS analyses. Our finding identified ferulic acid as a major phenolic compound in black rice bran, and supports the potential use of black rice bran as a natural source of antioxidant.

Authors+Show Affiliations

Dept. of Food Science & Technology, Chonbuk National Univ, Jeonju, 561-756, South Korea.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

25597516

Citation

Jun, Hyun-Il, et al. "Isolation and Identification of Phenolic Antioxidants in Black Rice Bran." Journal of Food Science, vol. 80, no. 2, 2015, pp. C262-8.
Jun HI, Shin JW, Song GS, et al. Isolation and identification of phenolic antioxidants in black rice bran. J Food Sci. 2015;80(2):C262-8.
Jun, H. I., Shin, J. W., Song, G. S., & Kim, Y. S. (2015). Isolation and identification of phenolic antioxidants in black rice bran. Journal of Food Science, 80(2), C262-8. https://doi.org/10.1111/1750-3841.12754
Jun HI, et al. Isolation and Identification of Phenolic Antioxidants in Black Rice Bran. J Food Sci. 2015;80(2):C262-8. PubMed PMID: 25597516.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Isolation and identification of phenolic antioxidants in black rice bran. AU - Jun,Hyun-Il, AU - Shin,Jae-Wook, AU - Song,Geun-Seoup, AU - Kim,Young-Soo, Y1 - 2015/01/16/ PY - 2014/08/06/received PY - 2014/11/16/accepted PY - 2015/1/20/entrez PY - 2015/1/20/pubmed PY - 2015/9/15/medline KW - antioxidant activity KW - black rice bran KW - ferulic acid KW - isolation KW - phenolic compounds SP - C262 EP - 8 JF - Journal of food science JO - J. Food Sci. VL - 80 IS - 2 N2 - Black rice bran contains phenolic compounds of a high antioxidant activity. In this study, the 40% acetone extract of black rice bran was sequentially fractionated to obtain 5 fractions. Out of the 5 fractions, ethyl acetate fraction was subfractionated using the Sephadex LH-20 chromatography. The antioxidant activity of phenolic compounds in the extracts was investigated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical assay, 2,2-azino-bis-(3-ethylenebenzothiozoline-6-sulfonic acid) (ABTS) radical cation assay, reducing power. The subfraction 2 from ethyl acetate fraction had the highest total phenolic contents (TPC) (816.0 μg/mg) and the lowest EC50 values (47.8 μg/mL for DPPH radical assay, 112.8 μg/mL for ABTS radical cation assay, and 49.2 μg/mL for reducing power). These results were 3.1, 1.3, and 2.6 times lower than those of butylated hydroxytoluene (BHT), respectively. At a concentration of 100 μg/mL, the antioxidant activity and TPC of various extracts was closely correlated, with correlation coefficients (R(2)) higher than 0.86. The major phenolic acid in subfraction 2 was identified as ferulic acid (178.3 μg/mg) by HPLC and LC-ESI/MS/MS analyses. Our finding identified ferulic acid as a major phenolic compound in black rice bran, and supports the potential use of black rice bran as a natural source of antioxidant. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/25597516/Isolation_and_identification_of_phenolic_antioxidants_in_black_rice_bran_ L2 - https://doi.org/10.1111/1750-3841.12754 DB - PRIME DP - Unbound Medicine ER -