Rice Bran Extraction Using Edible Vegetable Oils Improves Bioactive Compounds and Antioxidant Activity of Oil Extracts
Abstract
This research investigated the effect of rice bran extraction using selected edible vegetable oils including soy bean, coconut, canola, sunflower, corn and palm oils as solvents on physicochemical quality, bioactive compound and antioxidant activity of the oil extracts. Results showed that the extraction using edible oils did not affect free fatty acid content, but they had a significant effect on PV, TBA and ∆E values (p<0.05). The highest ∆E values were observed for the extract using soybean and sunflower oils as the solvent (3.25 ± 0.91 and 3.19 ± 0.63, respectively). Additionally, the rice bran extracted by soybean oil gave the highest concentration of γ-oryzanol (549 ± 6.21 µg/ g). On the other hand, the highest α-tocopherol content was found in that of the extract extracted by sunflower oils. Both oil samples showed the strongest antioxidant activity compared with others tested. This result suggests that the application of soybean or sunflower oils as an alternative bio-solvent were effective to improve bioactive compound and antioxidant activity from rice bran for producing as an oil ingredient in a food product or functional edible oil.
Key words : γ-oryzanol ; tocopherol ; edible oil ; rice bran
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