Comparative Evaluation of Different Extraction Techniques and Solvents for the Assay of Phytochemicals and Antioxidant Activity of Hashemi Rice Bran

• Published in: Molecules (Basel, Switzerland) Switzerland), 2015-06, Vol.20 (6), p.10822-10838
• Main Authors: Ghasemzadeh, Ali, Jaafar, Hawa Z E, Juraimi, Abdul Shukor, Tayebi-Meigooni, Amin
• Format: Article
• Language: English
• Subjects: Antioxidants; Antioxidants - chemistry; Chromatography; Dietary minerals; DPPH; Ethanol; Ethanol - chemistry; Flavonoids; Flavonoids - chemistry; Free Radical Scavengers - chemistry; Grain; Hashemi rice bran; Nitric oxide; nitric oxide scavenging; Oryza - chemistry; Oxidation-Reduction; Phenols; Phytochemicals; Phytochemicals - chemistry; Plant Extracts - chemistry; Polyphenols; Rice; Solvents; Solvents - chemistry; ultra-high performance liquid chromatography; ultrasonic; Ultrasonic imaging; β-carotene bleaching
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules200610822

Secondary metabolite contents (total phenolic, flavonoid, tocopherol, and tocotrienol) and antioxidant activities of Hashemi rice bran extracts obtained by ultrasound-assisted and traditional solvent (ethanol and 50:50 (v/v) ethanol-water) extraction techniques were compared. Phenolic and, flavonoid compounds were identified using ultra-high performance liquid chromatography and method validation was performed. Significant differences (p < 0.05) were observed among the different extraction techniques upon comparison of phytochemical contents and antioxidant activities. The extracts obtained using the ethanol-water (50:50 v/v) ultrasonic technique showed the highest amounts of total phenolics (288.40 mg/100 g dry material (DM)), total flavonoids (156.20 mg/100 g DM), and total tocotrienols (56.23 mg/100 g DM), and the highest antioxidant activity (84.21% 1,1-diphenyl-2-picrylhydrazyl (DPPH), 65.27% β-carotene-linoleic bleaching and 82.20% nitric oxide scavenging activity). Secondary metabolite contents and antioxidant activities of the rice bran extracts varied depending of the extraction method used, and according to their effectiveness, these were organized in a decreasing order as follows: ethanol-water (50:50 v/v) ultrasonic, ethanol-water (50:50 v/v) maceration, ethanol ultrasonic and ethanol maceration methods. Ferulic, gallic and chlorogenic acids were the most abundant phenolic compounds in rice bran extracts. The phytochemical constituents of Hashemi rice bran and its antioxidant properties provides insights into its potential application to promote health.