Extraction and Chemical Compounds Identification of Red Rice Bran Oil Using Gas Chromatography – Mass Spectrometry (Gc-Ms) Method

Hartono, Hoo Sheren; Soetjipto, Hartati; Kristijanto, A. Ign.

doi:10.20885/eksakta.vol17.iss2.art2

Cited by 8 publications

(8 citation statements)

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“…Successful stabilization is evident in the present findings of acceptable FFA count and saponification number of bran oil. GC–MS and liquid chromatography were also used to investigate the quality of rice extract in previous studies ( Hartono et al, 2017 , Sawada et al, 2021 ). In the present study, GC analysis was done for the FFA profile.…”

Section: Discussionmentioning

confidence: 99%

Mechanism of rice bran lipase inhibition through fermentation activity of probiotic bacteria

Noureen

Alam

Ayoubi

et al. 2021

Saudi Journal of Biological Sciences

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Rice bran oil is known as wonder oil and it is the most important vegetable oil in Asia. Rice bran oil is extracted from bran that is the outer hard layer of rice. It is an emerging category in edible oil with a lot of nutritional properties and health benefits. Rice bran oil is heart-friendly, boosts up immunity, and prevents from other diseases occurring commonly in Pakistan. The current study aimed to stabilize rice bran oil through different probiotic isolates and to assess the nutritional content of rice bran oil after stabilization. The study was aimed to inactivate naturally occurring lipases that can hydrolyze oil into glycerol and free fatty acid which is a serious problem that gives it a rancid taste and smell. Antilipase activity was used to inactivate naturally occurring lipases that are a huge threat to the stabilization process. The fermentation process utilizes antilipase activity without affecting the nutritional value of oil. Lactobacillus strains were used for the stabilization of rice bran oil. Rice bran oil was extracted in the Soxhlet apparatus. The probiotic lab isolates Lactobacillus delbrueckii S2, Lactobacillus casei S5 and Lactobacillus plantarum S13 were applied to it to increase its shelf life and prevent oxidative rancidity. The extraction temperature of rice bran oil was maintained above 40 ° C to inhibit lipase activity. Rice bran oil samples were stored at refrigeration temperature to arrest lipase activity. Probiotics maintained acidic pH to keep oil stabilization. Qualitative analysis was done to confirm rice bran oil stabilization. Determination of Free Fatty Acid (FFA) and saponification value confirmed that oxidative rancidity of rice bran oil was controlled by probiotics. FFA count was less than 10% and Saponification Value (SV) was 180. GC analysis was performed to analyze the FFA profile. Gas Chromatography results have shown 3 fatty acids. Statistical analysis has shown non-significant effect on different incubation temperatures of Lactobacillus isolates. Among the biological methods of stabilization, the use of probiotics is a novel concept and recommended for commercial application.

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Section: Discussionmentioning

confidence: 99%

Mechanism of rice bran lipase inhibition through fermentation activity of probiotic bacteria

Noureen

Alam

Ayoubi

et al. 2021

Saudi Journal of Biological Sciences

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“…RPO components after fermentation were analyzed using GC-MS and then compared with RPO components before fermentation (Hartono et al, 2017). GC-MS was adjusted using a Phenomenex ZB-5 column with a size of 30 mm x 0.25 mm x 0.25 mm.…”

Section: Rpo Fermented Compoundmentioning

confidence: 99%

Microencapsulation of Fermented Red Palm Oil with L. casei as Nutracetical Source

Hertanti

Nuralang

Susanto

et al. 2023

J. Rekayasa Kim. Lingkung.

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Red Palm Oil (RPO) is the result of refining from Crude Palm Oil (CPO) which still maintains a high level of phytonutrients that are beneficial for health. The benefits of RPO can be used as a nutraceutical source, because RPO acts as a provitamin A and vitamin E. The addition of Lactic Acid Bacteria (LAB) in a product functions as a probiotic with metabolite activity that can inhibit pathogenic microorganism thereby increasing the durability of a product. The addition of LAB to RPO is expected to increase the nutraceutical value by adding probiotic properties to RPO products. Microencapsulation technology can protect the bioactive content of essential oils against unwanted chemical interactions with other components and provide increased stability during processing. This research is expected to be able to provide information about the potential raw material of fermented RPO as a nutraceutical source by showing the profile of RPO before and after the fermentation process, chemical and physical properties of the microencapsulant. The microencapsulation technique used is the extrusion method. Fermentation of the bioactive compound ingredients in RPO using L. casei has a significant effect. RPO after fermentation using L. casei (Red-PalmZym) produces major compounds in the form of 9-Octadecenoic acid, methyl ester, (E)- Fermentation of RPO with L. casei increases the components of chemical compounds contained therein. The stability of the RPO microencapsulated before fermentation provided an effective protection against oxidative damage to the oil and proved that the microencapsulation process can reduce the level of damage to the oil.

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“…The comparison between the fragmentation of mass spectrum pattern with that of the reference compound indicated the chemical compounds (Hartono et al 2017). The NIST11 Database became the source for the reference compounds.…”

Section: Chromatography-mass Spectrometry (Gc-ms)mentioning

confidence: 99%

Pengaruh Perbedaan Jenis Pelarut Terhadap Kandungan Senyawa Kimia, Aktivitas Antioksidan, dan Kadar Sitotoksisitas Dari Ekstrak Gum Acacia Decurrens Willd.

Purnama¹,

Sunarta

Ismail³

2022

Jur. Ilm. Kehut.

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Bioprospecting eksudat gum di Indonesia masih jarang dilakukan. Maka dari itu, penelitian ini berfokus pada pencarian potensi senyawa kimia gum Acacia decurrens dan potensi bioaktivitasnya. Ekstraksi dilakukan secara bertingkat dengan teknik refluks. Pelarut yang digunakan yaitu n-heksana, etanol, dan air. Identifikasi kandungan senyawa kimia dianalisis dengan Kromatografi Gas - Spektrometri Massa (GC-MS). Besaran rendemen ekstrak gum Acacia decurrens, kadar fenolik total (TPC), kadar flavonoid total (TFC), kadar flavanol total (TVC) dianalisis secara kuantitatif. Bioaktivitas berupa aktivitas antioksidan dianalisis dengan metode 2,2-difenil-1-pikrilhydrazil (DPPH) dan kadar sitotoksisitas dianalisis dengan metode uji kematian larva udang (UKLU). Analisis GC-MS menunjukkan pada fraksi n-heksana terdapat senyawa dari kelompok alkana, alkena, aldehida, ester, dan aromatis. Pada fraksi etanol terdapat senyawa dari kelompok monosakarida dan lemak. Pada fraksi air terdapat senyawa dari kelompok monosakarida. Nilai tertinggi diperoleh dari fraksi larut etanol pada pengukuran TPC (19,61±0,47 mgGA/g), TFC (23,89±1,32 mgQE/g), TVC (13,41±0,81 mgCE/g), dan aktivitas antioksidan (IC50: 3,842 g/mL). Kadar sitotoksisitas yang diperoleh dari masing-masing fraksi secara berurutan yaitu n-heksana (LC50: 0,47 ppm), etanol (LC50: 5,91 ppm), dan air (LC50: 6,56 ppm).

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Extraction and Chemical Compounds Identification of Red Rice Bran Oil Using Gas Chromatography – Mass Spectrometry (Gc-Ms) Method

Cited by 8 publications

References 0 publications

Mechanism of rice bran lipase inhibition through fermentation activity of probiotic bacteria

Mechanism of rice bran lipase inhibition through fermentation activity of probiotic bacteria

Microencapsulation of Fermented Red Palm Oil with L. casei as Nutracetical Source

Pengaruh Perbedaan Jenis Pelarut Terhadap Kandungan Senyawa Kimia, Aktivitas Antioksidan, dan Kadar Sitotoksisitas Dari Ekstrak Gum Acacia Decurrens Willd.

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