Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7583756 | Food Chemistry | 2019 | 39 Pages |
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 1H NMR and 1H-H COSY NMR. Rice hulls were roasted at 150, 180, and 230â¯Â°C for 20â¯min, after which the aqueous and 70% ethanol extracts were obtained. In vitro assays showed that rice hulls roasted at 230â¯Â°C possessed very strong antioxidant properties (pâ¯<â¯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 60â¯Â°C. However, the extracts accelerated lipid oxidation rates of oils heated at 180â¯Â°C.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
JuHyuk Park, Seo Yeoung Gim, Jun-Yeong Jeon, Mi-Ja Kim, Hyung-Kyoon Choi, JaeHwan Lee,