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)

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

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.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(04)%202017/(44).p...

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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Item Type:	Article
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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