Rice bran is widely used in various types of food supplement as oil, functional materials. In this study, we compared the physicochemical characteristics and antioxidant activities of rice bran extracts according to extraction solvent (water, 80% ethanol, and 80% methanol) and cultivar (Bukkyeong 2012-2, Han-ahreum, and Jasmin 85) to develop a useful food processing materials. The moisture content of rice bran powder was 8.19-9.00% depend on cultivars. Its color variables ranged as follows: L value, 50.06-55.18; a value, 2.35-2.97; and b value 11.65-13.88. The total polyphenol and total flavonoid content of 80% ethanol extract of Bukkyeong rice bran (E-BRB) extract were 6.75 and 5.18 g/100 g, respectively, which were higher than those of other extracts. Whereas, the total protein content of hot-water extract of Bukkyeong rice bran (H-BRB) was the highest, with 18.46 g/100 g. The DPPH and ABTS radical scavenging activities of E-BRB extract at 10 mg/mL concentration were 95.94% and 96.47%, respectively. The ferric-reducing antioxidant power and reducing power of E-BRB extract at 10 mg/mL concentration were 1.39 mM and 1.97, respectively. These results suggest that 80% ethanol extract of Bukkyeong rice bran can be used as a physiologically active substance for functional materials and functional food in food industry.

Extraction solvent-dependent antioxidant activities and cancer cell growth inhibitory effects of Scutellaria baicalensis extracts

The aim of this study was to investigate functional food material for the antioxidant and biological activities of untreated and steam-treated Corni fructus extracts in extraction solvents (through hot-water extraction, 50% ethanol extraction, and 50% methanol extraction). The yield of UCH (hot-water extract of untreated Corni fructus) was 47.45% and it was higher than those of extracts (13.20-27.18%) obtained by the other extraction methods. The total phenolic and flavonoid contents were 12.23 g/100 g (SCE, 50% ethanol extract of steam-treated Corni fructus) and 5.08 g/100 g (SCE), respectively, and the total sugar content was 71.32 g/100 g (SCH, hot-water extract of steam-treated Corni fructus). The main organic acid components of the extracts were oxalic acid, citric acid, malic acid, formic acid, and gallic acid. The DPPH and ABTS radical scavenging activities of SCE at 1,000 μg/mL were 72.37% and 43.15%, respectively. The ferric-reducing antioxidant power of SCE at 1,000 μg/mL was 689.49 μM. The extracts were investigated for their function in L-132, RAW 264.7, HeLa, and MCF-7 cell lines. The SCE performed better than the other extracts in terms of its protective effects against oxidative stress in L-132 cells and increased the production of NO. Further the SCE showed antitumor activities against HeLa and MCF-7 cancer cells. Therefore, the SCE extracts is a good functional food material for the prevention of woman disease. Therefore, in our study, the SCE extracts is good functional food material for the prevention of oxidant, immunological, and tumor related disease.

The anti-oxidant, whitening and anti-wrinkle effects of Castanea crenata inner shell extracts processed by enzyme treatment and pressurized extraction

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