Optimization, antioxidant activity and bile salts adsorption capacity of the aqueous enzymatic extract from rice bran

Yuxin Wang, Guoping Yu, Xiaodan Zang and Fei Ye
Additional contact information
Yuxin Wang: College of Science, Northeast Agricultural University, Harbin, P.R. China
Guoping Yu: College of Science, Northeast Agricultural University, Harbin, P.R. China
Xiaodan Zang: College of Science, Northeast Agricultural University, Harbin, P.R. China

Czech Journal of Food Sciences, 2018, vol. 36, issue 4, 338-348

Abstract: The optimum extraction conditions of the aqueous enzymatic extract from rice bran (AEERB) were evaluated with respect to γ-oryzanol content and ferric reducing/antioxidant power (FRAP) activity by using response surface methodology. The results showed that the effect of the extraction temperature on γ-oryzanol content and FRAP activity was the most significant. The optimal conditions were determined as follows: Trypsin, 453 U/g at 56°C and pH 7.9 for 2 h at a liquid/solid ratio of 7 : 1. The corresponding γ-oryzanol content and FRAP activity were 0.1749 mg/g and 0.5043 mmol FeSO4/g, respectively. The antioxidant activities of AEERB were comparable with 2,6-di-tert-buty-4-methylphenol (BHT) or ascorbic acid (AA) at the high concentration. Furthermore, the binding capacities of AEERB to sodium taurocholate and sodium deoxycholate were 24.96 and 13.63 µmol/100 mg, respectively. The results indicated that AEERB is a promising method for developing and applying a value-added RB product.

Keywords: antioxidative; aqueous enzymatic extracts; hypolipidemic; rice bran; optimization (search for similar items in EconPapers)
Date: 2018
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/369/2017-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/369/2017-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:36:y:2018:i:4:id:369-2017-cjfs

DOI: 10.17221/369/2017-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().