Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Antioxidant Activity of Organic Solvent Extracts from Far Infrared-Treated Rice Hulls

Lee, Seung-Cheol;Kim, Jeong-Han;Jeong, Seok-Moon;Ha, Jung-Uk;Nam, K.C.;Ahn, D.U.

  • Published : 20040400
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Abstract

Methanolic extracts of rice hulls with or without far infrared (FIR) irradiation were sequentially fractionated with solvents (hexane, chloroform, ethyl acetate, butanol, and water), and antioxidant activities of the fractions were analyzed for total phenol contents (TPC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging capability, reducing power, and antioxidant potency. Yield of chloroform fraction increased significantly from 6.74 to 20.78% after FIR irradiation, while those of ethyl acetate and butanol fractions slightly decreased. Antioxidant activity of ethyl acetate traction increased significantly by FIR radiation as TPC and DPPH radical-scavenging activity increased from 0.07 to 0.19 mM and 30.09 to 80.19%, respectively. Lard induction time of ethyl acetate fraction increased from 1.15 to 1.49 hr by FIR radiation. GC-MS analysis indicated amounts of phenolic compounds (3-vinyl-1-oxy benzene and benzaldehyde) in ethyl acetate traction of FIR-irradiated rice hull methanolic extract were greater than those of nonirradiated ones.

Keywords

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