Citation
Rodsamran P., . and Sothornvit R., . Effect of subcritical water technique and ethanolic solvent on total phenolic contents and antioxidant capacity of Thai rice plant (O. Sativa cv. Khao Dawk Mali 105). pp. 1676-1684. ISSN 2231-7546
Abstract
Thai rice plant cv. Khao Dawk Mali 105 is an interesting sustainable bioresource which can be extracted as a natural antioxidants. The 15 days of cultivating stage and fresh rice plant extracted by absolute ethanol at 60C for 0.5 h provided the highest total phenolic contents (TPC). Moreover increasing ethanol concentration from 0 to 80 also increased TPC (from 67.26 to 116.09 mg GAE/ g DW and from 58.20 to 107.07 mg CAE/ g DW for gallic acid and caffeic acid respectively) and antioxidant capacity (IC50 decreased from 1.43 to 0.64 mg DW/mL) of the extract. Nevertheless a higher temperature and longer time of subcritical water extraction (SWE) showed the highest TPC of the extract. In contrast antioxidant capacity increased as increasing time at a low temperature and decreased as increasing time at a high temperature. The extract from SWE at 150C for 20 min showed higher TPC (143.89 mg GAE/g DW and 103.79 mg CAE/ g DW for gallic acid and caffeic acid respectively); however the organic extraction using 80 ethanol at 60C for 5 h presented higher antioxidant capacity (0.64 mg DW/ mL). Therefore SWE requires a shorter extraction time with safe for the environment and the extract is suitable for food components.
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Abstract
Thai rice plant cv. Khao Dawk Mali 105 is an interesting sustainable bioresource which can be extracted as a natural antioxidants. The 15 days of cultivating stage and fresh rice plant extracted by absolute ethanol at 60C for 0.5 h provided the highest total phenolic contents (TPC). Moreover increasing ethanol concentration from 0 to 80 also increased TPC (from 67.26 to 116.09 mg GAE/ g DW and from 58.20 to 107.07 mg CAE/ g DW for gallic acid and caffeic acid respectively) and antioxidant capacity (IC50 decreased from 1.43 to 0.64 mg DW/mL) of the extract. Nevertheless a higher temperature and longer time of subcritical water extraction (SWE) showed the highest TPC of the extract. In contrast antioxidant capacity increased as increasing time at a low temperature and decreased as increasing time at a high temperature. The extract from SWE at 150C for 20 min showed higher TPC (143.89 mg GAE/g DW and 103.79 mg CAE/ g DW for gallic acid and caffeic acid respectively); however the organic extraction using 80 ethanol at 60C for 5 h presented higher antioxidant capacity (0.64 mg DW/ mL). Therefore SWE requires a shorter extraction time with safe for the environment and the extract is suitable for food components.
Additional Metadata
Item Type: | Article |
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AGROVOC Term: | Rice |
AGROVOC Term: | Oryza sativa |
AGROVOC Term: | Antioxidants |
AGROVOC Term: | Phenolic content |
AGROVOC Term: | Solvents |
AGROVOC Term: | Natural antioxidants |
AGROVOC Term: | Ethanol |
AGROVOC Term: | Gallic acid |
AGROVOC Term: | Caffeic acid |
AGROVOC Term: | Temperature |
Depositing User: | Ms. Suzila Mohamad Kasim |
Last Modified: | 24 Apr 2025 06:28 |
URI: | http://webagris.upm.edu.my/id/eprint/23800 |
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