Chemical profiles and antioxidant properties of roasted rice hull extracts in bulk oil and oil-in-water emulsion
- Authors
- Park, JuHyuk; Gim, Seo Yeoung; Jeon, Jun-Yeong; Kim, Mi-Ja; Choi, Hyung-Kyoon; Lee, JaeHwan
- Issue Date
- Jan-2019
- Publisher
- ELSEVIER SCI LTD
- Keywords
- Rice hull extract; Antioxidant property; Bulk oil; O/W emulsion; In vitro assay; Phenolic compound; Chemical profile
- Citation
- FOOD CHEMISTRY, v.272, pp 242 - 250
- Pages
- 9
- Journal Title
- FOOD CHEMISTRY
- Volume
- 272
- Start Page
- 242
- End Page
- 250
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/18300
- DOI
- 10.1016/j.foodchem.2018.08.054
- ISSN
- 0308-8146
1873-7072
- 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 H-1 NMR and H-1-H COSY NMR. Rice hulls were roasted at 150, 180, and 230 degrees C for 20 min, after which the aqueous and 70% ethanol extracts were obtained. In vitro assays showed that rice hulls roasted at 230 degrees 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 degrees C. However, the extracts accelerated lipid oxidation rates of oils heated at 180 degrees C.
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