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Effect of Organic Acid Pre-Treatment followed by Hydrothermal Treatment on Antioxidant Activity of Rice Hull Extract

유기산 전처리 후 수열처리가 왕겨 추출물의 항산화능에 미치는 영향

  • Park, Sun-Min (Dept. of Food Science and Biotechnology, Kyungnam University) ;
  • Lee, Seung-Cheol (Dept. of Food Science and Biotechnology, Kyungnam University)
  • 박선민 (경남대학교 식품생명학과) ;
  • 이승철 (경남대학교 식품생명학과)
  • Published : 2009.10.31

Abstract

Antioxidative effects of rice hull extracts pre-treatment with various organic acids were evaluated. After incubating rice hull in 50 mM of five different organic acid solutions (acetic, citric, lactic, phosphoric, and tartaric acid) for 18 hours at room temperature, hydrothermal treatment at $121^{\circ}C$ for 30 min was carried out. Antioxidant activity of the rice hull extract was evaluated by determining total phenol contents (TPC), DPPH radical scavenging activity (RSA), reducing power (RP), and ABTS RSA. Pre-treatment with 50 mM phosphoric acid significantly increased TPC, DPPH RSA, and RP, while it decreased ABTS RSA. The effect of phosphoric acid concentration was also determined. TPC and DPPH RSA of rice hull extract increased with concentration of pre-treated phosphoric acid; in contrast, RP showed the reverse pattern. The results indicated that pre-treatment of rice hull with organic acid was very effective for increasing phenolic compounds and antioxidant activity of rice hull extract.

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