Fractionation and Identification of Antioxidant Compounds from Bran of Thai Black Rice cv. Riceberry

Suttiarporn, Panawan; Sookwong, Phumon; Mahatheeranont, Sugunya

doi:10.7763/ijcea.2016.v7.552

Cited by 19 publications

(15 citation statements)

References 9 publications

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“…Based on the Folin-Ciocalteu assay, RB extract in this study contained phenolic compounds approximately 13 mg GAE/g. It has been reported that the top three phenolic compounds found in Thai RB extract included 2-methoxy-vinyl phenol, catechol, and guaiacol [32]. Besides, the documented anthocyanidins in RB extract were cyanidin-3-glucoside and peonidin-3-O-glucoside [68].…”

Section: Effect Of the Volume Ratio Of Agno 3 To Rb Solution Onmentioning

confidence: 97%

“…The purple rice barn extracts have been reported to have antioxidants, anti-inflammatory, anticancer [30], and antidiabetic activities [31]. The major constituents in a crude extract of RB bran are phenolic compounds [32], which possess hydroxyl (-OH) and carboxyl (-COOH) groups. These functional groups are capable of reducing the Ag + in an aqueous solution to form metallic silver.…”

Section: Introductionmentioning

confidence: 99%

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Photoassisted Synthesis of Silver Nanoparticles Using Riceberry Rice Extract and Their Antibacterial Application

Jiamboonsri

Wanwong

2021

Journal of Nanomaterials

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The green synthesis of silver nanoparticles (AgNPs) has been attractive in biomedical applications due to its nontoxic and eco-friendly approach. This study presents the facile, rapid, and cost-effective synthesis of AgNPs by photoassisted chemical reduction using Riceberry (RB) rice extract as a reducing agent. The effects of reaction parameters including photoirradiation, irradiation time, the volume ratio of silver nitrate (AgNO3) to RB extract, and pH condition on the AgNP formation were also investigated. The characterization of AgNPs was determined by UV–visible spectroscopy, scanning electron microscopy (SEM), X-ray diffraction (XRD), and Fourier-transform infrared (FT-IR) spectroscopy. For antibacterial application, the synthesized AgNPs were studied by disc diffusion method against Escherichia coli and Staphylococcus aureus. The results indicated that light irradiation was an important factor to accelerate the formation of AgNPs. The synthesis parameters including volume of RB extract and pH condition significantly affected the particle size and crystallinity of AgNPs. The volume ratio of AgNO3 to RB extract 1 : 12.5 at pH 2.5 under photoirradiation was the successful condition to form nanometer-sized crystalline particles (average particle size of 59.48 ± 0.37 nm ) within 30 min with a rate constant of 0.210 min–1. The FT-IR measurement also suggested that the phytochemical constituents in RB extract were served as reducing and stabilizing agents for the synthesis of AgNPs. Additionally, the obtained AgNPs from various conditions demonstrated the antibacterial activity against both strains. Therefore, this study proposes an effective integration technique to synthesize AgNPs within a short time for antibacterial application.

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Section: Effect Of the Volume Ratio Of Agno 3 To Rb Solution Onmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Photoassisted Synthesis of Silver Nanoparticles Using Riceberry Rice Extract and Their Antibacterial Application

Jiamboonsri

Wanwong

2021

Journal of Nanomaterials

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“…2,2'-((1E,1'E)-(1,4phenylenebis(azanylylidene))bis(methanylylidene))diphenol (Nitrilo methyl dyne) has been reported to have an anti-tumor activity (Kopoytkoba & Caxho, 2019).The compound 7hydroxy-3-methoxy-2-(4-methoxyphenyl)-4H-1-benzopyran-4-one that is identified to possess antioxidant activity from the bran of Thai black rice (Suttiarporn et al, 2016) and 5,7-dihydroxy-2-(4-hydroxyphenyl)-6-methoxy-4H-chromen-4-one reported to have strong antioxidant activity (Karker et al, 2019;Mu et al, 2009;Yausheva et al, 2019). 2,3,7,8tetramethoxy-5,11-dihydro10H-dibenzo[a,d][7]annulen-10-one has anti-inflammatory activity (Fernandes & Krishnan, 2019).…”

Section: Gc-ms Analysis Of Leaf Methanolic Extractmentioning

confidence: 99%

Gas Chromatographic analysis of potentially bioactive compounds in leaf and root extracts of Muntingia calabura and their expected antibacterial activities

Taduri¹,

Vankudoth²,

Chirumamilla³

et al. 2022

NRFHH

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The study aimed to identify bioactive compounds in Muntingia calabura leaf and root methanolic extracts. The Gas Chromatography and Mass Spectroscopy (GC-MS) technique were used to identify bioactive compounds. GC-MS analysis revealed 38 compounds in the leaf and 15 compounds in the root methanolic extracts of M. calabura. The prime potent compound found in leaf extract is 2-{3-[(E)-2-(1H-indol-3-yl)ethenyl]-1,2,4-oxadiazol-5-yl}phenol with 5.78% peak area and cholest-4-en-6-on-3-ol is found in root extracts, has the highest 63.7% peak area and another potent compound Lupeol has 7.3% peak area. The bioactive compounds identified in M. calabura have antibacterial activity against various bacterial strains such as gram-positive and gram-negative bacteria, which showed the efficacy of in vivo plant extracts. These findings validate the therapeutic potentiality of M. calabura leaf and root samples. Furthermore, these screened potential bioactive compounds can be used effectively for biomedical and therapeutic applications.

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“…Many pigmented rice cultivars have been reported to contain high levels of nutrients with high potential to promote human health due to the great antioxidant potency of their phytochemicals such as phenolics, anthocyanidins, flavonoids, folate, vitamin E, and β-carotene [1]. Thai riceberry rice has been developed to provide nutritional benefits to consumers and to be a medical supplement for type 2 diabetes and anaemia patients because it contains a high amount of iron and has a low glycaemic index [2].…”

Section: Introductionmentioning

confidence: 99%

Homogenizer-Assisted Extraction of Antioxidative Compounds from Whole Riceberry Flour and Quality Changes After Freeze-Drying Process

Khemacheewakul

Prommajak

Leksawasdi

et al. 2021

Curr. Appl. Sci. Technol.

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The objectives of this study were to determine the optimum conditions for the extraction of whole riceberry flour, and to evaluate the effects of freeze-drying on the phenolic content and antioxidant activity of extracts during 6 weeks of storage. Response surface methodology and factorial experimental design were employed to study the effects of extraction time (10-30 s) and ethanol concentration (40-60%, v/v) on homogenizer-assisted extraction (HAE) of phenolic content and antioxidant activity. The HAE under optimum conditions (20 s and 60%) was able to extract a high phenolic content (76.4±2.0 mg GAE/g dw) and antioxidant activity (88.97±0.97 μmol Trolox/g dw). The accuracy and reliability of the extraction was confirmed and the optimal conditions were determined using response surface methodology and central composite rotatable design. In the case of the freeze-drying process, phenolic content and antioxidant activity decreased by 21.42±0.11 and 32.16±0.87% after 6 weeks storage, respectively. The regression model for the extraction of total phenolic content from riceberry flour that was developed might contribute to large-scale industrial applications aimed at obtaining the optimum extraction conditions by using homogenization methods. This study is a valuable contribution to the fields of adding value to riceberry flour and finding new sources of functional ingredients.

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Fractionation and Identification of Antioxidant Compounds from Bran of Thai Black Rice cv. Riceberry

Cited by 19 publications

References 9 publications

Photoassisted Synthesis of Silver Nanoparticles Using Riceberry Rice Extract and Their Antibacterial Application

Photoassisted Synthesis of Silver Nanoparticles Using Riceberry Rice Extract and Their Antibacterial Application

Gas Chromatographic analysis of potentially bioactive compounds in leaf and root extracts of <i>Muntingia calabura</i> and their expected antibacterial activities

Homogenizer-Assisted Extraction of Antioxidative Compounds from Whole Riceberry Flour and Quality Changes After Freeze-Drying Process

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