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KMID : 0380620100420050593
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Korean Journal of Food Science and Technology
2010 Volume.42 No. 5 p.593 ~ p.597
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Properties and Antioxidative Activities of Phenolic Acid Concentrates of Rice Bran
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Jung Eun-Hee
Hwang In-Kyeong
Ha Tae-Youl
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Abstract
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This study investigated the properties and antioxidative activities of phenolic acid concentrates of rice bran. Rice bran contains bioactive substances such as phenolic compounds, which can provide health benefits as natural antioxidants. This study examined how levels of phenolic acids can be obtained efficiently through various extraction methods. The extractions of defatted rice bran were followed by using ethylacetate (RBE-I), ethylacetate after alkaline hydrolysis (RBE-II), and 80% methanol (RBE-III). For all extracts, yields (%), total polyphenol contents (TPC), various phenolic acids and antioxidative activities were estimated. RBE-II had the highest total polyphenol contents (526.72 mg/100 g rice bran) and showed high antioxidative activity (74.7%). To concentrate the phenolic acids, RBE-II was passed through Sep-pak C18 Vac cartridge and F1-RBE-II was collected by the elution of 50% methanol. The total phenolic content of F1-RBE-II (736.8 mg/100 g rice bran) was higher than that of RBE-II (367.1 mg/100 g rice bran), and the ratios of ferulic acid (73%) and sinapic acid (14%) increased. As RBE-II was analysed by HPLC, 6 different phenolic acids were found via chromatography, whereas F1-RBE-II showed 5 different peaks and the major phenolic acid was identified as ferulic acid. The ABTS radical scavenging activity of F1-RBE-II was the highest among the rice bran extracts. In a β-
carotene-linoleic acid model system, linoleic acid oxidation was reduced by F1-RBE-II (73%) and RBE-II (35%).
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KEYWORD
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rice bran, phenolic acid, antioxidative activity, ferulic acid
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