Abstract
The focus of the present study was to determine the total phenolic content (TPC) and antioxidant potential of Rice Bran Oil (RBO). The bran of two rice varieties was obtained and stabilized and subsequently RBO was extracted into hexanes. The phenolic fraction of the oil was extracted into methanol by passing the oil through a glass column packed with silica (60 A, pore diameter). TPC was determined and expressed as mg gallic acid equivalents (GAE) per gram extract. The antioxidant potential of the oil extracts was evaluated using DPPH and ABTS radical scavenging assays and β-carotene/linoleate model system. DPPH and ABTS radical scavenging capacities were expressed as IC50 values and inhibition of linoleic acid induced oxidation of β-carotene was expressed as percent inhibition. The TPC of the two extracts was not significantly different (p>0.05). However, the extract obtained from red rice variety exhibited significantly high (p Tropical Agricultural Research Vol. 26 (1): 1 – 11 (2014)
Highlights
Rice bran oil (RBO), termed rice oil, is extracted from rice bran which is a by product of milling of Oryza sativa seeds
The antioxidant activity as measured by Diphenyl-1-picrylhydrazyl hydrate (DPPH) and ABTS radical scavenging efficacy and inhibition of oxidation of β-carotene of white and red RBO was not significantly (p>0.05) different. Results revealed that both white and red RBO extracts possessed strong antioxidant activity compared to the reference antioxidant, α-tocopherol, RBO can be categorized as an edible oil with high antioxidant potential
The results indicated that antioxidant activities of RBO extracts were largely attributable to the phenolic compounds present
Summary
Rice bran oil (RBO), termed rice oil, is extracted from rice bran which is a by product of milling of Oryza sativa seeds. Edible oils which are rich in unsaturated fatty acids, especially Monounsaturated Fatty Acids (MUFA) are known to lower total and LDL cholesterol, triacylglycerol levels, and increase HDL cholesterol levels which help controlling blood pressure They possess antithrombotic properties and improve insulin sensitivity (Alessandra et al, 2007; Rubalya and Neelamegam, 2012). RBO shows an exceptionally high oxidative stability compared to soybean, palm, sesame, corn and most other popular vegetable oils. Several studies reported that RBO has high oxidative stability compared with that of soybean and rapeseed oils.
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