Effect of Temperature and pH on the Antioxidant Activity of Tricin Flavonoid Extracted from Rice Bran

• Published in: IOP conference series. Earth and environmental science 2023-08, Vol.1225 (1), p.12060
• Main Authors: Al-Badri, Samah R. H., Al-Janabi, N. M. S.
• Format: Article
• Language: English
• Subjects: Antioxidant activity; Antioxidants; Ascorbic acid; Binding; Ferrous ion binding capacity; Ferrous ions; Flavonoids; Hydrogen peroxide; Hydrogen peroxide scavenging; Jasmine; Reducing power; Rice; Rice bran; Scavenging; Stability; Temperature effects; Tricin
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/1225/1/012060

The study aimed to estimate the antioxidant activity in three ways the ferrous ion binding capacity, the reducing power and the hydrogen peroxide inhibiting activity of rice brane commercial jasmine variety and comparing it with the tricin compound extraxted from it and the effect of different temperatures including (63,72,72,85,100,121,121,138) C° and pH(4,5,6,7,8) on their effectiveness distinguishing purified tricin by a higher ferrous ion binding capacity than the aqueous extract of the tested rice bran synthetic antioxidant and vitamin C with proportions reached 96.21%,94.40%,93.34%and94.40 % respectively at 10 mg/ml and superiority of tricin with a reducing power of 93.94% than the aqueous extract of rice bran commercial jasmine variety and industrial antioxidants BHT and PG at concentration 50 mg/ml the purified tricin had a hydrogen peroxide inhibition activity 9.5% higher than the aqueous extract of rice bran commercial jasmine variety, PG and BHT which reached 7.9%, 7.7% and 8.7% respectively at 400 μ/ml concentration the purified tricin also showed stability towards temperatures at times (30 min, 15second, 30 min, 1 min, 30 min, 5 min, 15min and 2 seconds) tested higher than the aqueous extract with the three tested antioxidant activity reaching respectively with the ability to bind ferrous ion and it was (78.29, 61.43, 69.28, 67.92, 53.31, 58.89, 64.29 and 44.34) % respectively with reducing power and (68.91, 59.28, 68.22, 66.43, 42.40, 42.70, 61.27 and 38.92)% respectively, (1.7, 0.8, 1.4, 1.2, 0.4, 0.6, 1.0 and 0.2)% respectively with hydrogen peroxide scavenging the purified tricin showed higher stability towards the tested PH than the aqueous extract with the three antioxidant activity methods a slight decrease was observed in the antioxidant activity was observed at PH 7 compared to the other PH which reached (82.50, 89.19 and 7.2)% respectively for the three tested antioxidant activity methods.