Loading…
Isolation and Identification of Phenolic Antioxidants in Black Rice Bran
Black rice bran contains phenolic compounds of a high antioxidant activity. In this study, the 40% acetone extract of black rice bran was sequentially fractionated to obtain 5 fractions. Out of the 5 fractions, ethyl acetate fraction was subfractionated using the Sephadex LH‐20 chromatography. The a...
Saved in:
| Published in: | Journal of food science 2015-02, Vol.80 (2), p.C262-C268 |
|---|---|
| Main Authors: | , , , |
| Format: | Article |
| Language: | English |
| Subjects: | |
| Citations: | Items that this one cites Items that cite this one |
| Online Access: | Get full text |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| cited_by | cdi_FETCH-LOGICAL-c5004-b46d9ccf9d6197ff6846a785f13480116cabcdb22d6810a284c835f0c068b9b03 |
|---|---|
| cites | cdi_FETCH-LOGICAL-c5004-b46d9ccf9d6197ff6846a785f13480116cabcdb22d6810a284c835f0c068b9b03 |
| container_end_page | C268 |
| container_issue | 2 |
| container_start_page | C262 |
| container_title | Journal of food science |
| container_volume | 80 |
| creator | Jun, Hyun‐Il Shin, Jae‐Wook Song, Geun‐Seoup Kim, Young‐Soo |
| description | Black rice bran contains phenolic compounds of a high antioxidant activity. In this study, the 40% acetone extract of black rice bran was sequentially fractionated to obtain 5 fractions. Out of the 5 fractions, ethyl acetate fraction was subfractionated using the Sephadex LH‐20 chromatography. The antioxidant activity of phenolic compounds in the extracts was investigated by 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical assay, 2,2‐azino‐bis‐(3‐ethylenebenzothiozoline‐6‐sulfonic acid) (ABTS) radical cation assay, reducing power. The subfraction 2 from ethyl acetate fraction had the highest total phenolic contents (TPC) (816.0 μg/mg) and the lowest EC₅₀values (47.8 μg/mL for DPPH radical assay, 112.8 μg/mL for ABTS radical cation assay, and 49.2 μg/mL for reducing power). These results were 3.1, 1.3, and 2.6 times lower than those of butylated hydroxytoluene (BHT), respectively. At a concentration of 100 μg/mL, the antioxidant activity and TPC of various extracts was closely correlated, with correlation coefficients (R²) higher than 0.86. The major phenolic acid in subfraction 2 was identified as ferulic acid (178.3 μg/mg) by HPLC and LC‐ESI/MS/MS analyses. Our finding identified ferulic acid as a major phenolic compound in black rice bran, and supports the potential use of black rice bran as a natural source of antioxidant. |
| doi_str_mv | 10.1111/1750-3841.12754 |
| format | article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_1808065855</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>3580228171</sourcerecordid><originalsourceid>FETCH-LOGICAL-c5004-b46d9ccf9d6197ff6846a785f13480116cabcdb22d6810a284c835f0c068b9b03</originalsourceid><addsrcrecordid>eNqNkc9PFDEYhhujkQU9e9NJvHAZ-L7-niOgC2tADUhMuDSdTquF2SlOdyP89844sAcv2EvTr8_7Ns1DyBuEPRzWPioBJdMc95AqwZ-R2WbynMwAKC0Rudoi2zlfw3hm8iXZokJUSqCckZNFTq1dxdQVtmuKReO7VQzRTaMUiq8_fZfa6IqD4SLdxcZ2q1zErjhsrbspzqPzxWFvu1fkRbBt9q8f9h1yOf_47eikPP1yvDg6OC2dAOBlzWVTOReqRmKlQpCaS6u0CMi4BkTpbO2amtJGagRLNXeaiQAOpK6rGtgO2Z16b_v0a-3zyixjdr5tbefTOhvUoEEKLcTTqNKq0gz4f6BSUC4pRzmg7_9Br9O674Y_jxQKBoOKgdqfKNennHsfzG0fl7a_NwhmVGdGUWYUZf6qGxJvH3rX9dI3G_7R1QDICfgdW3__VJ_5NP9w8dhcTsGYV_5uE7T9jZGKKWG-fz42Z-dzfsXOrsz40LuJDzYZ-6OP2VxeUMBBIApJKbA_3uO3sg</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1651530127</pqid></control><display><type>article</type><title>Isolation and Identification of Phenolic Antioxidants in Black Rice Bran</title><source>Wiley</source><creator>Jun, Hyun‐Il ; Shin, Jae‐Wook ; Song, Geun‐Seoup ; Kim, Young‐Soo</creator><creatorcontrib>Jun, Hyun‐Il ; Shin, Jae‐Wook ; Song, Geun‐Seoup ; Kim, Young‐Soo</creatorcontrib><description>Black rice bran contains phenolic compounds of a high antioxidant activity. In this study, the 40% acetone extract of black rice bran was sequentially fractionated to obtain 5 fractions. Out of the 5 fractions, ethyl acetate fraction was subfractionated using the Sephadex LH‐20 chromatography. The antioxidant activity of phenolic compounds in the extracts was investigated by 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical assay, 2,2‐azino‐bis‐(3‐ethylenebenzothiozoline‐6‐sulfonic acid) (ABTS) radical cation assay, reducing power. The subfraction 2 from ethyl acetate fraction had the highest total phenolic contents (TPC) (816.0 μg/mg) and the lowest EC₅₀values (47.8 μg/mL for DPPH radical assay, 112.8 μg/mL for ABTS radical cation assay, and 49.2 μg/mL for reducing power). These results were 3.1, 1.3, and 2.6 times lower than those of butylated hydroxytoluene (BHT), respectively. At a concentration of 100 μg/mL, the antioxidant activity and TPC of various extracts was closely correlated, with correlation coefficients (R²) higher than 0.86. The major phenolic acid in subfraction 2 was identified as ferulic acid (178.3 μg/mg) by HPLC and LC‐ESI/MS/MS analyses. Our finding identified ferulic acid as a major phenolic compound in black rice bran, and supports the potential use of black rice bran as a natural source of antioxidant.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/1750-3841.12754</identifier><identifier>PMID: 25597516</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>United States: The Institute</publisher><subject>2,2-diphenyl-1-picrylhydrazyl ; acetone ; antioxidant activity ; Antioxidants ; Antioxidants - analysis ; Assaying ; Benzothiazoles ; Biphenyl Compounds ; black rice ; black rice bran ; butylated hydroxytoluene ; Cations ; Chromatography - methods ; Chromatography, High Pressure Liquid ; correlation ; Coumaric Acids - analysis ; Dextrans ; Ethyl acetate ; Ferulic acid ; Food additives ; Food science ; Functional foods & nutraceuticals ; high performance liquid chromatography ; Hydroxybenzoates - analysis ; Indicators and Reagents ; isolation ; Oryza - chemistry ; phenolic compounds ; Phenols ; Phenols - analysis ; Picrates ; Plant Extracts - chemistry ; Radicals ; Rice ; rice bran ; Sulfonic Acids ; Tandem Mass Spectrometry</subject><ispartof>Journal of food science, 2015-02, Vol.80 (2), p.C262-C268</ispartof><rights>2015 Institute of Food Technologists</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5004-b46d9ccf9d6197ff6846a785f13480116cabcdb22d6810a284c835f0c068b9b03</citedby><cites>FETCH-LOGICAL-c5004-b46d9ccf9d6197ff6846a785f13480116cabcdb22d6810a284c835f0c068b9b03</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27903,27904</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/25597516$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Jun, Hyun‐Il</creatorcontrib><creatorcontrib>Shin, Jae‐Wook</creatorcontrib><creatorcontrib>Song, Geun‐Seoup</creatorcontrib><creatorcontrib>Kim, Young‐Soo</creatorcontrib><title>Isolation and Identification of Phenolic Antioxidants in Black Rice Bran</title><title>Journal of food science</title><addtitle>Journal of Food Science</addtitle><description>Black rice bran contains phenolic compounds of a high antioxidant activity. In this study, the 40% acetone extract of black rice bran was sequentially fractionated to obtain 5 fractions. Out of the 5 fractions, ethyl acetate fraction was subfractionated using the Sephadex LH‐20 chromatography. The antioxidant activity of phenolic compounds in the extracts was investigated by 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical assay, 2,2‐azino‐bis‐(3‐ethylenebenzothiozoline‐6‐sulfonic acid) (ABTS) radical cation assay, reducing power. The subfraction 2 from ethyl acetate fraction had the highest total phenolic contents (TPC) (816.0 μg/mg) and the lowest EC₅₀values (47.8 μg/mL for DPPH radical assay, 112.8 μg/mL for ABTS radical cation assay, and 49.2 μg/mL for reducing power). These results were 3.1, 1.3, and 2.6 times lower than those of butylated hydroxytoluene (BHT), respectively. At a concentration of 100 μg/mL, the antioxidant activity and TPC of various extracts was closely correlated, with correlation coefficients (R²) higher than 0.86. The major phenolic acid in subfraction 2 was identified as ferulic acid (178.3 μg/mg) by HPLC and LC‐ESI/MS/MS analyses. Our finding identified ferulic acid as a major phenolic compound in black rice bran, and supports the potential use of black rice bran as a natural source of antioxidant.</description><subject>2,2-diphenyl-1-picrylhydrazyl</subject><subject>acetone</subject><subject>antioxidant activity</subject><subject>Antioxidants</subject><subject>Antioxidants - analysis</subject><subject>Assaying</subject><subject>Benzothiazoles</subject><subject>Biphenyl Compounds</subject><subject>black rice</subject><subject>black rice bran</subject><subject>butylated hydroxytoluene</subject><subject>Cations</subject><subject>Chromatography - methods</subject><subject>Chromatography, High Pressure Liquid</subject><subject>correlation</subject><subject>Coumaric Acids - analysis</subject><subject>Dextrans</subject><subject>Ethyl acetate</subject><subject>Ferulic acid</subject><subject>Food additives</subject><subject>Food science</subject><subject>Functional foods & nutraceuticals</subject><subject>high performance liquid chromatography</subject><subject>Hydroxybenzoates - analysis</subject><subject>Indicators and Reagents</subject><subject>isolation</subject><subject>Oryza - chemistry</subject><subject>phenolic compounds</subject><subject>Phenols</subject><subject>Phenols - analysis</subject><subject>Picrates</subject><subject>Plant Extracts - chemistry</subject><subject>Radicals</subject><subject>Rice</subject><subject>rice bran</subject><subject>Sulfonic Acids</subject><subject>Tandem Mass Spectrometry</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><recordid>eNqNkc9PFDEYhhujkQU9e9NJvHAZ-L7-niOgC2tADUhMuDSdTquF2SlOdyP89844sAcv2EvTr8_7Ns1DyBuEPRzWPioBJdMc95AqwZ-R2WbynMwAKC0Rudoi2zlfw3hm8iXZokJUSqCckZNFTq1dxdQVtmuKReO7VQzRTaMUiq8_fZfa6IqD4SLdxcZ2q1zErjhsrbspzqPzxWFvu1fkRbBt9q8f9h1yOf_47eikPP1yvDg6OC2dAOBlzWVTOReqRmKlQpCaS6u0CMi4BkTpbO2amtJGagRLNXeaiQAOpK6rGtgO2Z16b_v0a-3zyixjdr5tbefTOhvUoEEKLcTTqNKq0gz4f6BSUC4pRzmg7_9Br9O674Y_jxQKBoOKgdqfKNennHsfzG0fl7a_NwhmVGdGUWYUZf6qGxJvH3rX9dI3G_7R1QDICfgdW3__VJ_5NP9w8dhcTsGYV_5uE7T9jZGKKWG-fz42Z-dzfsXOrsz40LuJDzYZ-6OP2VxeUMBBIApJKbA_3uO3sg</recordid><startdate>201502</startdate><enddate>201502</enddate><creator>Jun, Hyun‐Il</creator><creator>Shin, Jae‐Wook</creator><creator>Song, Geun‐Seoup</creator><creator>Kim, Young‐Soo</creator><general>The Institute</general><general>Blackwell Publishing Ltd</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201502</creationdate><title>Isolation and Identification of Phenolic Antioxidants in Black Rice Bran</title><author>Jun, Hyun‐Il ; Shin, Jae‐Wook ; Song, Geun‐Seoup ; Kim, Young‐Soo</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5004-b46d9ccf9d6197ff6846a785f13480116cabcdb22d6810a284c835f0c068b9b03</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>2,2-diphenyl-1-picrylhydrazyl</topic><topic>acetone</topic><topic>antioxidant activity</topic><topic>Antioxidants</topic><topic>Antioxidants - analysis</topic><topic>Assaying</topic><topic>Benzothiazoles</topic><topic>Biphenyl Compounds</topic><topic>black rice</topic><topic>black rice bran</topic><topic>butylated hydroxytoluene</topic><topic>Cations</topic><topic>Chromatography - methods</topic><topic>Chromatography, High Pressure Liquid</topic><topic>correlation</topic><topic>Coumaric Acids - analysis</topic><topic>Dextrans</topic><topic>Ethyl acetate</topic><topic>Ferulic acid</topic><topic>Food additives</topic><topic>Food science</topic><topic>Functional foods & nutraceuticals</topic><topic>high performance liquid chromatography</topic><topic>Hydroxybenzoates - analysis</topic><topic>Indicators and Reagents</topic><topic>isolation</topic><topic>Oryza - chemistry</topic><topic>phenolic compounds</topic><topic>Phenols</topic><topic>Phenols - analysis</topic><topic>Picrates</topic><topic>Plant Extracts - chemistry</topic><topic>Radicals</topic><topic>Rice</topic><topic>rice bran</topic><topic>Sulfonic Acids</topic><topic>Tandem Mass Spectrometry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Jun, Hyun‐Il</creatorcontrib><creatorcontrib>Shin, Jae‐Wook</creatorcontrib><creatorcontrib>Song, Geun‐Seoup</creatorcontrib><creatorcontrib>Kim, Young‐Soo</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Jun, Hyun‐Il</au><au>Shin, Jae‐Wook</au><au>Song, Geun‐Seoup</au><au>Kim, Young‐Soo</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Isolation and Identification of Phenolic Antioxidants in Black Rice Bran</atitle><jtitle>Journal of food science</jtitle><addtitle>Journal of Food Science</addtitle><date>2015-02</date><risdate>2015</risdate><volume>80</volume><issue>2</issue><spage>C262</spage><epage>C268</epage><pages>C262-C268</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Black rice bran contains phenolic compounds of a high antioxidant activity. In this study, the 40% acetone extract of black rice bran was sequentially fractionated to obtain 5 fractions. Out of the 5 fractions, ethyl acetate fraction was subfractionated using the Sephadex LH‐20 chromatography. The antioxidant activity of phenolic compounds in the extracts was investigated by 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical assay, 2,2‐azino‐bis‐(3‐ethylenebenzothiozoline‐6‐sulfonic acid) (ABTS) radical cation assay, reducing power. The subfraction 2 from ethyl acetate fraction had the highest total phenolic contents (TPC) (816.0 μg/mg) and the lowest EC₅₀values (47.8 μg/mL for DPPH radical assay, 112.8 μg/mL for ABTS radical cation assay, and 49.2 μg/mL for reducing power). These results were 3.1, 1.3, and 2.6 times lower than those of butylated hydroxytoluene (BHT), respectively. At a concentration of 100 μg/mL, the antioxidant activity and TPC of various extracts was closely correlated, with correlation coefficients (R²) higher than 0.86. The major phenolic acid in subfraction 2 was identified as ferulic acid (178.3 μg/mg) by HPLC and LC‐ESI/MS/MS analyses. Our finding identified ferulic acid as a major phenolic compound in black rice bran, and supports the potential use of black rice bran as a natural source of antioxidant.</abstract><cop>United States</cop><pub>The Institute</pub><pmid>25597516</pmid><doi>10.1111/1750-3841.12754</doi><tpages>7</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 2015-02, Vol.80 (2), p.C262-C268 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_1808065855 |
| source | Wiley |
| subjects | 2,2-diphenyl-1-picrylhydrazyl acetone antioxidant activity Antioxidants Antioxidants - analysis Assaying Benzothiazoles Biphenyl Compounds black rice black rice bran butylated hydroxytoluene Cations Chromatography - methods Chromatography, High Pressure Liquid correlation Coumaric Acids - analysis Dextrans Ethyl acetate Ferulic acid Food additives Food science Functional foods & nutraceuticals high performance liquid chromatography Hydroxybenzoates - analysis Indicators and Reagents isolation Oryza - chemistry phenolic compounds Phenols Phenols - analysis Picrates Plant Extracts - chemistry Radicals Rice rice bran Sulfonic Acids Tandem Mass Spectrometry |
| title | Isolation and Identification of Phenolic Antioxidants in Black Rice Bran |
| url | http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-24T05%3A04%3A21IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Isolation%20and%20Identification%20of%20Phenolic%20Antioxidants%20in%20Black%20Rice%20Bran&rft.jtitle=Journal%20of%20food%20science&rft.au=Jun,%20Hyun%E2%80%90Il&rft.date=2015-02&rft.volume=80&rft.issue=2&rft.spage=C262&rft.epage=C268&rft.pages=C262-C268&rft.issn=0022-1147&rft.eissn=1750-3841&rft.coden=JFDSAZ&rft_id=info:doi/10.1111/1750-3841.12754&rft_dat=%3Cproquest_cross%3E3580228171%3C/proquest_cross%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-c5004-b46d9ccf9d6197ff6846a785f13480116cabcdb22d6810a284c835f0c068b9b03%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_pqid=1651530127&rft_id=info:pmid/25597516&rfr_iscdi=true |