Supercritical Fluid Fractionation affects the Distribution of Antioxidant Compounds of Fractions from Rice Bran Extracts

• Published in: 臺灣農業化學與食品科學 Vol. 57; no. 2; pp. 79 - 88
• Main Authors: 洪千青(Chein-Ching Hung), 翁義銘(Yih-Ming Weng), 余哲仁(Zer-Ran Yu), 吳孟珊(Meng-Shan Wu), 王璧娟(Be-Jen Wang)
• Format: Journal Article
• Language: English
• Published: 臺灣農業化學會＆臺灣食品科學技術學會 01.04.2019
• Subjects: 超臨界流體區分; Supercritical fluid fractionation; 總酚; 米糠; 米糠醇; Antioxidant activities; Phenolic compounds; 抗氧化活性; Rice bran; Ferulic acid; γ-Oryzanol; 阿魏酸
• ISSN: 1605-2471
• DOI: 10.6578/TJACFS.201904_57(2).0003

Ethanol extract (E) of rice bran was fractionated by supercritical CO_2 fluid system into four fractions (R, F1, F2, and F3) at 45°C and pressures of 30, 25, 20, and 15 MPa, respectively. This study aimed to evaluate the distribution of antioxidant compounds (γ-oryzanol, ferulic acid, and phenolic compounds) and antioxidant activities of supercritical CO_2 fractions. Results showed that the highest amounts of γ-oryzanol, ferulic acid and phenolic compounds were in F3 fractions. The DPPH and ABTS radicals scavenging activities in F fractions are higher than in R fraction. The contents of phenolic compounds, γ-oryzanol and ferulic acid in fractions were significantly positive correlated with the antioxidant capacities. Linear structural models analysis showed that although the correlation between antioxidant components is high, the scavenging activities of both free radicals mainly related to phenolic compounds.