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dc.contributor.authorPiramon Pokkantaen_US
dc.contributor.authorJitkunya Yuenyongen_US
dc.contributor.authorSugunya Mahatheeranonten_US
dc.contributor.authorSudarat Jiamyangyuenen_US
dc.contributor.authorPhumon Sookwongen_US
dc.description.abstractAn alternative approach for rice bran stabilization is microwave treatment. However, the effects of the microwave treatment on the contents of bioactive compounds and antioxidant activities of the rice bran have rarely been reported in detail. In this study, microwave pretreatment (130–880 W for 0.5–5.0 min) of rice bran was proposed where the antioxidant activity, total flavonoids, and total phenolic contents were determined using UV–Vis spectrometry. Tocols, γ-oryzanols, squalene, phytosterols and phenolic compounds were quantified using high-performance liquid chromatography. The results showed an increase in the antioxidant activity (0.5 folds), total phenolic contents (1.3 folds), total flavonoid contents (0.9 folds), total tocols (2.6 folds), total γ-oryzanols (1.6 folds), and total phytosterols (1.4 folds). Phytochemicals were enhanced, especially trans-p-coumaric acid (10.3 folds) and kaempferol (8.6 folds). The microwave treatment at 440 W for 2.5 min provided the best contents of the bioactive compounds and antioxidant activity. This work revealed the microwave treatment as a potential tool for stabilizing rice bran and increasing the usability of its phytochemicals, which applies to several industries concerning the use of rice bran as an ingredient.en_US
dc.titleMicrowave treatment of rice bran and its effect on phytochemical content and antioxidant activityen_US
article.title.sourcetitleScientific Reportsen_US
article.volume12en_US Universityen_US Mai Universityen_US
Appears in Collections:CMUL: Journal Articles

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