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dc.contributor.authorSiriluck Surinen_US
dc.contributor.authorPhisit Seesuriyachanen_US
dc.contributor.authorProdpran Thakeowen_US
dc.contributor.authorSang Guan Youen_US
dc.contributor.authorYuthana Phimolsiripolen_US
dc.description.abstract© 2018, Chiang Mai University. All rights reserved. Four varieties of rice bran [Khao Dawk Mali 105 (KDML), Kor Kho 6 (RD6), Sanpatong 1 (SPT) and Kum Doi Saket] were pretreated with solvents (ethanol and hexane) and the chemical composition, structure, antioxidant and antimicrobial properties of the extracted (crude) polysaccharides were investigated. The polysaccharides contained five functional groups: alkane, alkene, amine, carbonyl and hydroxyl. However, the nature of the solvent and rice bran variety significantly (P < 0.05) effected the polysaccharide chemical composition. Polysaccharides extracted by hexane possessed high antioxidant activity. Kum Doi Saket had the highest polysaccharide content and antioxidant activity. The amount of Kum Doi Saket polysaccharide required to reduce 50% of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2-azino-bis (3-ethylbenzthiazoline-6-sulphonate) (ABTS) radicals (IC50value) were in the range 1.1-5.2 and 0.6-1.8 mg/mL, respectively. The ferric-reducing antioxidant power (FRAP) of Kum Doi Saket polysaccharide ranged from 28.8-194.4 μmol Fe2+/g. Moreover, the polysaccharides inhibited the pathogenic bacteria, Staphylococcus aureus and Escherichia coli.en_US
dc.subjectBiochemistry, Genetics and Molecular Biologyen_US
dc.subjectMaterials Scienceen_US
dc.subjectPhysics and Astronomyen_US
dc.titleAntioxidant and antimicrobial properties of polysaccharides from rice bransen_US
article.title.sourcetitleChiang Mai Journal of Scienceen_US
article.volume45en_US Mai Universityen_US National Universityen_US
Appears in Collections:CMUL: Journal Articles

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