Optimization of ultrasonic-assisted extraction of natural antioxidants from rice bran using response surface methodology

Ultrasonic technology was applied for extraction of polyphenols and antioxidants from the rice bran using ethanol as a food grade solvent. Response surface methodology (RSM) was used to optimize experimental conditions for extraction of polyphenols and antioxidants. Three independent variables such as solvent percentage (%), temperature (°C) and time (min) were studied. Effect of ethanol concentration was found to be significant on all responses. Total phenolic content (TPC) varied from 2.37 to 6.35 mg gallic acid equivalent/g of dry sample. Antioxidant activity of the extracts was determined by the ferric reducing antioxidant power (FRAP) assay and scavenging activity of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical. FRAP and DPPH values varied from 31.74 to 57.23 μmol Fe2+/g of dry sample and 16.88% to 55.61% inhibition, respectively. Extraction yields ranged from 11 to 20.2%. Optimal ultrasonic-assisted extraction (UAE) conditions were identified as 65–67% ethanol, 51–54 °C, 40–45 min. The experimental values agreed with those predicted by SRM models, thus indicating suitability of the model employed and the success of RSM in optimizing the extraction conditions.

► Ultrasonic technology was used for the polyphenols and antioxidants extraction from rice bran.
► Response surface methodology (RSM) was used to optimize the experimental variables.
► Rice bran extract can be used as substitute of synthetic antioxidants for food products.
► Rice bran could be a good commercial source of oryzanols, tocopherols, tocotrienols, ferulic acid, p-coumaric acid.