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γ-Oryzanol is present in rice bran, offering antioxidant and anti-inflammatory properties and helping reduce blood cholesterol levels.
This study aimed to optimize the extraction and enrichment of γ-oryzanol from rice bran, produce γ-oryzanol powder, and test its antioxidant and anti-diabetic activities, which serve as quality indicators of the powder.
γ-Oryzanol rich fraction (ORF) was extracted from Hom Mali rice bran using different extraction methods and three dewaxed-degummed protocols. Then, γ-oryzanol powder was produced using a spray dryer at different inlet temperatures of 150, 170, 190, and 210°C.
Maceration with ethanol and protocol 1 of dewax-degum had the highest γ-oryzanol content, 1.83 mg/g of rice bran. The highest γ-oryzanol contents were observed at 150°C and 170°C, with no significant difference. Furthermore, powder produced at 150°C exhibited the best antioxidant activities, with the lowest IC50 of ABTS (812.75 µg/mL) and the highest ferric-reducing antioxidant power (9.16 µg TE/mg). In terms of anti-diabetic activity, γ-oryzanol powders at all inlet temperatures demonstrated good α-glucosidase inhibitory activity (IC50 = 1.13-1.56 mg/mL) and α-amylase inhibitory effect (IC50 = 130.50-145.86 µg/mL).
Therefore, maceration with ethanol for 7 days and protocol 1 of dewaxed-degummed, which uses acetone, methanol, and freezing, is the best method to obtain high γ-oryzanol content. Additionally, the spray dryer operating at 150°C can produce high-quality γ-oryzanol powders with elevated levels of γ-oryzanol, antioxidant activity, and anti-diabetic properties.
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