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Sonication- and Microwave-Assisted Extraction of Bioactive Compounds from Pigmented Rice Varieties |
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| รหัสดีโอไอ | |
| Creator | Piyada Theerakulpisut |
| Title | Sonication- and Microwave-Assisted Extraction of Bioactive Compounds from Pigmented Rice Varieties |
| Contributor | Nathnaphads Nathkhaanthaphot, Paweena Pongdontri, Nuntavun Riddech |
| Publisher | KKU Science Journal |
| Publication Year | 2567 |
| Journal Title | KKU Science Journal |
| Journal Vol. | 52 |
| Journal No. | 1 |
| Page no. | 9-27 |
| Keyword | Anti-tyrosinase, Antioxidation, Sonication-assisted Extraction, Phenolic Compounds, Pigmented Rice |
| URL Website | https://ph01.tci-thaijo.org/index.php/KKUSciJ/article/view/254989 |
| Website title | Thai Journal Online (ThaiJO) |
| ISSN | 3027-6667 |
| Abstract | Thai pigmented rice has been classified as functional rice because of high accumulation of phenolics and flavonoids, which are powerful antioxidants. This property attracts cosmeceutical industry in addition to the inhibitory effects on the skin aging enzymes such as tyrosinase. This work compared three extraction methods, to extract mixtures of compounds that possessed cosmeceutical ingredient properties from pigmented brown rice, including (1) soaking in phosphate buffer saline pH 7.4 (PBS), (2) soaking in PBS followed by incubation in an ultrasonic sonication bath (PBSS) to help destroy plant cell walls, and (3) soaking in PBS followed by sonication and microwave treatment (PBSSM) to increase extraction temperature. Eight varieties of Thai pigmented rice, comprising three varieties of red rice (Mali Dang: MD; Mali Ko Mane: MK; Sang Yod: SY), three deep-purple rice (Dam Mong (DM); Neaw Leum Pua (NLP); Riceberry (RB)) and two black rice (Hom Nil (HN); Maled Fai (MF)) were used. PBSS and PBSSM revealed higher phenolics, flavonoids, protein and better antioxidation activity based on Ferric reducing antioxidant power (FRAP) as well as tyrosinase inhibitory effect than that of PBS. In comparison with PBSS, the use of microwave (PBSSM) enhanced, reduced or did not alter the amounts of bioactive compounds or functional activities depending on rice varieties and the tested properties, except for antioxidant capacity based on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity which was dramatically destroyed in all rice varieties with microwave treatment. Regardless of the extraction methods, the purple and black rice exhibited much higher bioactive compounds, antioxidant capacity, and anti-tyrosinase activity than red rice. Rice varieties with deep-purple or black pericarp like NLP, HN, DM, MF and RB, may therefore be employed as potential raw materials for application as cosmetic ingredients providing good antioxidant and anti-tyrosinase properties. Moreover, the amount of phytochemicals extracted by PBS was comparable to those reported using organic solvents, and sonication further enhanced the extraction efficiency. |
