Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Effect of Hydrothermal Treatment on the Antioxidant Activity of Rice Hull Extracts

  • Park, Sun-Min (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Lee, Seung-Cheol (Department of Food Science and Biotechnology, Kyungnam University)
  • Published : 2009.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

Hydrothermal treatment of rice hull was hydrothermal carried out at 105, 110, $121^{\circ}C$ for 15, 30, 60 min, respectively, using a conventional autoclave. Antioxidant activity of the hydrothermal treated rice hull extract was evaluated by determining total phenol contents (TPC), 1,1-diphenyl-2-picylhydrazyl (DPPH) radical scavenging activity (RSA), reducing power, and ABTS RSA. TPC, DPPH RSA, reducing power, and 2,2-azinobis(3-ethylenebenzothiozoline-6-sulfonic acid) (ABTS) RSA of the extract were significantly increased with increasing treated temperature and time. For example, hydrothermal extracts at $121^{\circ}C$ for 60 min increased the TPC, DPPH RSA, reducing power, and ABTS RSA to 0.840 mg/mL, 64.77%, 1.437, and 92.11%, respectively, while those of the extracts treated at $105^{\circ}C$ for 60 min were 0.508 mg/mL, 51.23%, 0.819, and 45.22%, respectively. The results indicated that hydrothermal treatment of rice hull was very effective to increase phenolic compounds and antioxidant activity of rice hull extract.

Keywords

References

  1. Osawa T, Namiki M. A novel type of antioxidant isolated from leaf wax of eucalyptus leaves. Agr. Biol. Chem. Tokyo 45: 735-739 (1981) https://doi.org/10.1271/bbb1961.45.735
  2. Salih AM, Price JF, Smith DM, Dawson LE. Lipid oxidation in turkey meat as influenced by salt, metal cations, and antioxidants. J. Food Quality 12: 71-83 (1989) https://doi.org/10.1111/j.1745-4557.1989.tb00310.x
  3. Buxiang S, Fukuhara M. Effect of co-administration of butylated hydroxytoluene, butylated hydroxyanisole, and flavonoide on the activation of mutagens and drug-metabolizing enzymes in mice. Toxicology 122: 61-72 (1997) https://doi.org/10.1016/S0300-483X(97)00078-4
  4. Hirose M, Takesada Y, Tanaka H, Tamano S, Kato T, Shirai T. Carcinogenicity of antioxidants BHA, caffeic acid, sesamol, 4-methoxyphenol, and catechol at low doses, either alone or in combination and modulation of their effects in a rat medium-term multi-organ carcinogensis model. Carcinogenesis 19: 207-212 (1998) https://doi.org/10.1093/carcin/19.1.207
  5. Moure A, Cruz JM, Franco D, Dominguez JM, Sineiro J, Dominguez H, Nunez MJ, Parajo JC. Natural antioxidants from residual sources. Food Chem. 72: 145-171 (2001) https://doi.org/10.1016/S0308-8146(00)00223-5
  6. Saha BC, Iten LB, Cotta MA, Wu YV. Dilute acid pretreatment, enzymatic saccharification, and fermentation of rice hull to ethanol. Biotechnol. Progr. 21: 816-822 (2005) https://doi.org/10.1021/bp049564n
  7. Wu K, Zhang W, Addis PB, Epley RJ, Salih AM, Lehrfeld J. Antioxidant properties of wild rice. J. Agr. Food Chem. 42: 34-37 (1994) https://doi.org/10.1021/jf00037a004
  8. Ramarathnam N, Osawa T, Namiki M, Kawakishi S. Chemical studies on novel rice hull antioxidants. 2. Identification of isovitexin, a c-glycosyl flavonoid. J. Agr. Food Chem. 37: 316-319 (1989) https://doi.org/10.1021/jf00086a009
  9. Gil-Izquierdo A, Gil MI, Tomas-Barberan FA, Ferreres F. Effect of processing techniques at industrial scale on orange juice antioxidant and beneficial health compounds. J. Agr. Food Chem. 50: 5107-5114 (2002) https://doi.org/10.1021/jf020162+
  10. Gil-Izquierdo A, Gil MI, Tomas-Barberan FA, Ferreres F. Influence of industrial processing on orange juice flavaanone solubility and transformation to chalcones under gastrointestinal conditions. J. Agr. Food Chem. 51: 3024-3028 (2003) https://doi.org/10.1021/jf020986r
  11. Patras A, Brunton N, Da Pieve S, Butler F, Downey G. Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purees. Innov. Food Sci. Emerg. 10: 16-22 (2009) https://doi.org/10.1016/j.ifset.2008.09.008
  12. Nicoli MC, Anese M, Manzocco L, Lerici CR. Antioxidant properties of coffee brews in relation to the roasting degree. Lebensm. -Wiss. Technol. 30: 292-297 (1997) https://doi.org/10.1006/fstl.1996.0181
  13. Jeong SM, Kim SY, Kim DR, Jo SC, Nam KC, Ahn DU, Lee SC. Effect of heat treatment on the antioxidant activity of extracts from citrus peels. J. Agr. Food Chem. 52: 3389-3393 (2004) https://doi.org/10.1021/jf049899k
  14. Niwa Y, Kanoh T, Kasama T, Neigishi M. Activation of antioxidant activity in natural medicinal products by heating, brewing, and lipophilization. A new drug delivery system. Drug Exp. Clin. Res. 14: 361-372 (1988)
  15. Gawlik-Dziki U. Effect of hydrothermal treatment on the antioxidant properties of broccoli (Brassica oleracea var. botrytis italica) florets. Food Chem. 109: 393-401 (2008) https://doi.org/10.1016/j.foodchem.2007.12.058
  16. Lim BO, Choi SH, Kim EK, Lee SJ, Je JY, Jeon YJ, Kim B, Park SH, Moon SH, Jeon BT, Lee KH, Park TK, Park PJ. Antioxidant activity of enzymatic extracts from Stellaria dichotoma. J. Med. Food 11: 723-732 (2008) https://doi.org/10.1089/jmf.2007.0135
  17. Lee SC, Kim JH, Jeong SM, Kim DR, Ha JU, Nam KC, Ahn DU. Effect of far-infrared radiation on the antioxidant activity of rice hulls. J. Agr. Food Chem. 51: 4400-4403 (2003) https://doi.org/10.1021/jf0300285
  18. Gutfinger T. Polyphenols in olive oils. J. Am. Oil Chem. Soc. 58: 966-968 (1981) https://doi.org/10.1007/BF02659771
  19. Blois MS. Antioxidant determination by the use of a stable free radical. Nature 181: 1199-1200 (1958) https://doi.org/10.1038/1811199a0
  20. Oyaizu M. Studies on products of browning reaction: Antioxidative activities of products of browning reaction prepared from glucosamine. Jpn. J. Nutr. 44: 307-315 (1986) https://doi.org/10.5264/eiyogakuzashi.44.307
  21. Pellegrini N, Re R, Yang M, Rice-Evans C. Screening of dietary carotenoids and carotenoid-rich fruit extracts for antioxidant activities applying 2,2'-azinobis(3-ethylenebenzothiazoline-6-sulfonic acid) radical cation decolorization assay. Methods Enzymol. 299: 379-389 (1999) https://doi.org/10.1016/S0076-6879(99)99037-7
  22. SAS Institute. SAS/STAT User's Guide. SAS Institute Inc., Cary, NC, USA (1995)
  23. Bros W, Michel C, Stettmaier K. Structure-activity relationships governing antioxidant capacities of plant polyphenols. Methods Enzymol. 335: 166-180 (2001) https://doi.org/10.1016/S0076-6879(01)35241-2
  24. Duthie G, Crozier A. Plant-derived phenolic antioxidants. Curr. Opin. Lipidol. 11: 43-47 (2000) https://doi.org/10.1097/00041433-200002000-00007
  25. Asamarai AM, Addis PB, Epley RJ, Krick TP. Wild rice hull antioxidants. J. Agr. Food Chem. 44: 126-130 (1996) https://doi.org/10.1021/jf940651c
  26. Osawa T, Narasimhan R, Kawakishi S, Namiki M, Tashiro T. Antioxidant defense system in rice hull against damage caused by oxygen radicals. Agr. Biol. Chem. Tokyo 10: 3085-3087 (1985)
  27. Baek JY, Lee JM, Lee SC. Extraction of nutraceutical compounds from licorice roots with subcritical water. Sep. Purif. Technol. 63: 661-664 (2008) https://doi.org/10.1016/j.seppur.2008.07.005
  28. Ibanez E, Kubatova A, Senorans FJ, Cavero S, Reglero G, Hawthorne B. Subcritical water extraction of antioxidant compounds from rosemary plants. J. Agr. Food Chem. 51: 375-382 (2003) https://doi.org/10.1021/jf025878j
  29. Sereewatthanawut I, Prapintip S, Watchiraruji K, Goto M, Sasaki M, Shotipruk A. Extraction of protein and amino acids from deoiled rice bran by subcritical water hydrolysis. Bioresource Technol. 99: 555-561 (2008) https://doi.org/10.1016/j.biortech.2006.12.030
  30. Lee SC, Kim JH, Jeong SM, Ha JU, Man KC, Ahn DU. Antioxidant activity of organic solvent extracts from far-infrared treated rice hulls. Food Sci. Biotechnol. 13: 172-175 (2004)
  31. The Merck Index. 14th ed. Merck & Co., Inc., Whitehouse Station, NJ, USA. p. 644 (2006)
  32. Jeon KI, Park E, Park HR, Jeon YJ, Cha SH, Lee SC. Antioxidant activity of far-infrared radiated rice hull extracts on reactive oxygen species scavenging and oxidative DNA damage in human lymphocytes. J. Med. Food 9: 42-48 (2006) https://doi.org/10.1089/jmf.2006.9.42
  33. Duh PD. Antioxidant activity of budrock (Arctium lappa L.): Its scavenging effect on free radical and active oxygen. J. Am. Oil Chem. 75: 455-461 (1998) https://doi.org/10.1007/s11746-998-0248-8
  34. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evan C. Antioxidant activity applying improved ABTS radical cation decolorization assay. Free Radical Res. 26: 1231-1237 (1999) https://doi.org/10.1016/S0891-5849(98)00315-3