Journal
BIORESOURCE TECHNOLOGY
Volume 99, Issue 11, Pages 4910-4918Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.biortech.2007.09.067
Keywords
antioxidant activity; degradation; microwave extraction; rice bran oil; vitamin E
Ask authors/readers for more resources
Rice bran oil was extracted by microwave-assisted extraction with isopropanol and hexane using a solvent-to-rice bran ratio of 3:1 (w/w). The experiments were done in triplicate at 40, 60, 80, 100, and 120 degrees C with a total extraction time of 15 min/sample. The oil components were separated by normal-phase HPLC and quantified with a fluorescence detector. The radical scavenging capability of the oil was tested with DPPH and was expressed as mu mol Trolox Equivalent Antioxidant Activity. The increase in total vitamin E with temperature from 40 to 120 degrees C was 59.63% for isopropanol and 342.01% for hexane. Isopropanol was the best solvent for the extraction of gamma-tocopherol and gamma-tocotrienol as compared with hexane for both microwave-assisted and conventional solvent extraction. lsopropanol was better for oil yield extraction at high temperatures. Samples extracted with isopropanol at 120 degrees C had higher antioxidant activity. No differences in oil yield, total vitamin E, and antioxidant activity of oil was noticed between the two methods (microwave-assisted and solvent extractions), at 40 degrees C. No degradation of alpha-tocopherol was noticed during the process. Published by Elsevier Ltd.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available