Extraction of brown rice extract and application in refined palm olein during accelerated storage


Citation

Chooklin Supasit, . Extraction of brown rice extract and application in refined palm olein during accelerated storage. pp. 291-296. ISSN 22317546

Abstract

This research aimed to determine optimum condition of the phenolic compounds from brown rice extract from Sung Yod Phatthalung and to determine their applications as an antioxidant in refined palm olein. Brown rice was extracted with solvent concentration (40 - 80 ethanol vv-1) pH (2 - 8) and extraction time (5 - 60 min). Total phenolic content and antioxidant activities as determined by 2 2-diphenyl-1-picrylhydrazyl (DPPH) of brown rice extract were measured. The optimum conditions were as follows: ethanol concentration 60 (vv-1); pH 6 and extraction time 25 min. Under the above-mentioned conditions the experimental total phenolic content and DPPH of brown rice was 1.30 mg ferulic acid equivalents/g of dry sample and 86.55 respectively. The oxidation properties (peroxide value PV and thiobarbutitutic acid reactive substance TBARS) of antioxidant in refined palm oil were compared with other synthetic antioxidants (butylated hydroxyanisole BHA and butylated hydroxytoluene BHT) at different concentration. It has been observed that the highest efficiency of BHT followed by brown rice extract BHA and control. The results revealed that the brown rice extract to be a potential antioxidant for stabilization of refined palm olein.


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Abstract

This research aimed to determine optimum condition of the phenolic compounds from brown rice extract from Sung Yod Phatthalung and to determine their applications as an antioxidant in refined palm olein. Brown rice was extracted with solvent concentration (40 - 80 ethanol vv-1) pH (2 - 8) and extraction time (5 - 60 min). Total phenolic content and antioxidant activities as determined by 2 2-diphenyl-1-picrylhydrazyl (DPPH) of brown rice extract were measured. The optimum conditions were as follows: ethanol concentration 60 (vv-1); pH 6 and extraction time 25 min. Under the above-mentioned conditions the experimental total phenolic content and DPPH of brown rice was 1.30 mg ferulic acid equivalents/g of dry sample and 86.55 respectively. The oxidation properties (peroxide value PV and thiobarbutitutic acid reactive substance TBARS) of antioxidant in refined palm oil were compared with other synthetic antioxidants (butylated hydroxyanisole BHA and butylated hydroxytoluene BHT) at different concentration. It has been observed that the highest efficiency of BHT followed by brown rice extract BHA and control. The results revealed that the brown rice extract to be a potential antioxidant for stabilization of refined palm olein.

Additional Metadata

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Item Type: Article
AGROVOC Term: Extracts
AGROVOC Term: Olein
AGROVOC Term: Storage
AGROVOC Term: Phenolic compounds
AGROVOC Term: Ethanol
AGROVOC Term: Extraction
AGROVOC Term: Ferulic acid
AGROVOC Term: Oxidation
AGROVOC Term: Peroxides
AGROVOC Term: Butylated hydroxyanisole
Depositing User: Ms. Suzila Mohamad Kasim
Last Modified: 24 Apr 2025 06:26
URI: http://webagris.upm.edu.my/id/eprint/21286

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