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Chemical profiles and antioxidant properties of roasted rice hull extracts in bulk oil and oil-in-water emulsion.
Food Chem. 2019 Jan 30; 272:242-250.FC

Abstract

We conducted in vitro assays to investigate the antioxidant properties of aqueous or ethanolic extracts of roasted rice hulls. Phenolic compound contents were analyzed via HPLC, and comprehensive chemical profiles were obtained via 1H NMR and 1H-H COSY NMR. Rice hulls were roasted at 150, 180, and 230 °C for 20 min, after which the aqueous and 70% ethanol extracts were obtained. In vitro assays showed that rice hulls roasted at 230 °C possessed very strong antioxidant properties (p < 0.05). Comprehensive chemical profiles determined via NMR showed that roasting increased the contents of specific amino acids and monosaccharides and reduced the organic acid contents. p-Coumaric, vanillic, and ferulic acids were the most dominant phenolic compounds present in the sample. Added roasted rice hull extracts enhanced the oxidative stability of bulk oil and in O/W emulsions at 60 °C. However, the extracts accelerated lipid oxidation rates of oils heated at 180 °C.

Authors+Show Affiliations

Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea.Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea.College of Pharmacy, Chung-Ang University, Seoul 06974, Republic of Korea.Department of Food and Nutrition, Kangwon National University, Samcheok, Republic of Korea.College of Pharmacy, Chung-Ang University, Seoul 06974, Republic of Korea. Electronic address: hykychoi@cau.ac.kr.Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea. Electronic address: s3hun@skku.edu.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30309539

Citation

Park, JuHyuk, et al. "Chemical Profiles and Antioxidant Properties of Roasted Rice Hull Extracts in Bulk Oil and Oil-in-water Emulsion." Food Chemistry, vol. 272, 2019, pp. 242-250.
Park J, Gim SY, Jeon JY, et al. Chemical profiles and antioxidant properties of roasted rice hull extracts in bulk oil and oil-in-water emulsion. Food Chem. 2019;272:242-250.
Park, J., Gim, S. Y., Jeon, J. Y., Kim, M. J., Choi, H. K., & Lee, J. (2019). Chemical profiles and antioxidant properties of roasted rice hull extracts in bulk oil and oil-in-water emulsion. Food Chemistry, 272, 242-250. https://doi.org/10.1016/j.foodchem.2018.08.054
Park J, et al. Chemical Profiles and Antioxidant Properties of Roasted Rice Hull Extracts in Bulk Oil and Oil-in-water Emulsion. Food Chem. 2019 Jan 30;272:242-250. PubMed PMID: 30309539.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemical profiles and antioxidant properties of roasted rice hull extracts in bulk oil and oil-in-water emulsion. AU - Park,JuHyuk, AU - Gim,Seo Yeoung, AU - Jeon,Jun-Yeong, AU - Kim,Mi-Ja, AU - Choi,Hyung-Kyoon, AU - Lee,JaeHwan, Y1 - 2018/08/12/ PY - 2018/04/13/received PY - 2018/08/09/revised PY - 2018/08/11/accepted PY - 2018/10/13/entrez PY - 2018/10/13/pubmed PY - 2018/11/23/medline KW - Antioxidant property KW - Bulk oil KW - Chemical profile KW - In vitro assay KW - O/W emulsion KW - Phenolic compound KW - Rice hull extract SP - 242 EP - 250 JF - Food chemistry JO - Food Chem VL - 272 N2 - We conducted in vitro assays to investigate the antioxidant properties of aqueous or ethanolic extracts of roasted rice hulls. Phenolic compound contents were analyzed via HPLC, and comprehensive chemical profiles were obtained via 1H NMR and 1H-H COSY NMR. Rice hulls were roasted at 150, 180, and 230 °C for 20 min, after which the aqueous and 70% ethanol extracts were obtained. In vitro assays showed that rice hulls roasted at 230 °C possessed very strong antioxidant properties (p < 0.05). Comprehensive chemical profiles determined via NMR showed that roasting increased the contents of specific amino acids and monosaccharides and reduced the organic acid contents. p-Coumaric, vanillic, and ferulic acids were the most dominant phenolic compounds present in the sample. Added roasted rice hull extracts enhanced the oxidative stability of bulk oil and in O/W emulsions at 60 °C. However, the extracts accelerated lipid oxidation rates of oils heated at 180 °C. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/30309539/Chemical_profiles_and_antioxidant_properties_of_roasted_rice_hull_extracts_in_bulk_oil_and_oil_in_water_emulsion_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(18)31455-9 DB - PRIME DP - Unbound Medicine ER -