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dc.contributor.authorSiriluck Surinen_US
dc.contributor.authorPhisit Seesuriyachanen_US
dc.contributor.authorProdpran Thakeowen_US
dc.contributor.authorSangGuan Youen_US
dc.contributor.authorYuthana Phimolsiripolen_US
dc.description.abstractFour 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 (IC50 value) 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 mmol Fe2+/g. Moreover, the polysaccharides inhibited the pathogenic bacteria, Staphylococcus aureus and Escherichia coli.en_US
dc.publisherScience Faculty of Chiang Mai Universityen_US
dc.titleAntioxidant and Antimicrobial Properties of Polysaccharides from Rice Bransen_US
article.title.sourcetitleChiang Mai Journal of Scienceen_US
article.volume45en_US of Product Development Technology, Faculty of Agro-Industry,Chiang Mai University, Chiang Mai, 50100 Thailand.en_US of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100 Thailand.en_US of Marine Food Science and Technology, Gangneung-Wonju National University, Gangwon, 210-702 Korea.en_US
Appears in Collections:CMUL: Journal Articles

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