The component analysis of liquid smoke from rice hulls and its toxicity test on baby hamster kidney cells

Abstract

Context: The pyrolysis product of rice hulls (Oryza sativa) has been used for the natural preservation of food and shows the potential to act as an antioxidant and anti-inflammatory product. However, the safety of this treatment has still not been studied. Aims: To analyse liquid smoke derived from rice hulls (Oryza sativa) components, its physical characteristics including acidity, density, and its toxicity on baby hamster kidney (BHK) cells. Methods: The physical characteristics of acidity and density were analysed using a digital pH meter and gravimetry. The components of liquid smoke from rice hulls were analysed using gas chromatograph mass spectrometry. Eight concentrations (1, 2.5, 5, 7.5, 10, 12.5, 15 and 17.5%) of liquid smoke from rice hulls were used and immersed in media culture for 24 hours. Then, the MTT assay method was used to investigate the cytotoxic effect on BHK cells. Optic formazan density was indicated from the number of living cells. Results: The acidity of liquid smoke from rice hulls was 2.296 and the density is 1.0102 g/mL. The components analysed were 2-methoxyphenol (13.45%), mequinol (13.45%) and phenol (10.52%). The 10% concentration showed the highest number of living cells at 49.33%, while liquid smoke rice hulls had 12.5% of cells still alive (p=0.000), followed by the concentration of 7.5% (p=0.000), concentration of 5% (p=0.000) and liquid smoke rice hulls at 1% (p=0.000). Conclusions: Liquid smoke from rice hulls (Oryza sativa) showed that it’s potential of toxicity may be related its high acidity, components and the concentration.

The potential of liquid smoke as an oral ulcer remedies: A proposed mechanism based on systematic review

“…Liquid smoke has been confirmed as a safe material. It was confirmed that a 10% concentration of liquid smoke derived from rice hull showed the highest living cells in vitro (Arundina et al, 2021c). In vivo, it was also confirmed that liquid smoke from rice hull had a lethal dose value >15,000 mg/kg body weight, categorizing it as a relatively harmless substance (Arundina et al, 2020b).…”

“…Both CS-LS and liquid smoke from rice hulls are rich in phenolic components. The physical characteristics are similar: CS-LS has an acidity of 2.39 (Surboyo et al, 2019b), and liquid smoke from rice hull has an acidity of 2.296 (Arundina et al, 2021c). Liquid smoke has a pH range between 2.5 and 3.1 and is presumed to have carcinogenic properties; however, it has been shown to have non-toxic and therapeutic effects (Maryam, 2015).…”

“…CS-LS is 36.6% phenolic components, 25.2% 2methoxyphenols (guaiacol), 5.2% EMP, 3.5% 4ethyl-2-methoxyphenols and 28 other minor components (Surboyo et al, 2019a). Liquid smoke from rice hull contains 13.45% guaiacol, 13.45% mequinol, and 10.52% phenol (Arundina et al, 2021c). In the analyzed studies, there were eight that explored the potential of liquid smoke for the topical therapy of oral ulcers, especially traumatic ulcers.…”

In Silico Study of Liquid Smoke Rice Husk against COVID-19

“…2,3 Liquid smoke is a product of the process of breaking wood structures with high temperature. 4 Several ingredients in Indonesia that can be used to produce liquid smoke include rice husks, 5 coconut shells, 6,7 durian, 8 lamtoro, corn comb, 9 bamboo, 10 and cocoa bean skin. 11 Of these various types of materials, rice husks have been shown to have the potential to treat various diseases, including periodontitis, 12 oral ulcer, [13][14][15][16] diabetes, 17,18 and burn.…”

“…11 Of these various types of materials, rice husks have been shown to have the potential to treat various diseases, including periodontitis, 12 oral ulcer, 13 14 15 16 diabetes, 17 18 and burn. 19 The liquid smoke rice hull contains phenol, 2-methoxy-phenol, mequinol, 6-octadecenoic acid, oleic acid, and 9-octadecenoic acid 5 that possess the analgesic, 20 anti-inflammation, 14 antibacterial, 12 21 and lower toxicity. 5 22 The liquid smoked rice husk is widely used by Indonesian as natural preservative for fish 23 24 and meat.…”