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Effect of Far-Infrared Radiation on the Antioxidant Activity of Rice Hulls
Abstract
After far-infrared (FIR) radiation onto rice hull, a methanolic extract was prepared for the determination of antioxidant ability. After 30 min of FIR treatment, the radical scavenging activity and total phenol contents of rice hull extracts increased from 47.74 to 79.63% and from 0.12 to 0.19 mM, respectively, compared to control. Inhibition of lipid peroxidation in extracts was also increased from 41.07 to 47.96%. According to the GC-MS analysis, more phenolic compounds (p-coumaric acid, 3-vinyl-1-oxybenzene, p-hydroxybenzaldehyde, vanillin, p-hydroxybenzoic acid, and 4,7-dihydroxyvanillic acid) were detected in FIR-irradiated rice hull extract. These results indicated that FIR radiation onto rice hull could liberate and activate covalently bound phenolic compounds that have antioxidant activities.
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Cited by
Bound phenolics in foods, a review
Acosta-Estrada, B. A., Gutiérrez-Uribe, J. A., & Serna-Saldívar, S. O. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2013.11.093 · Cited by 1,204
Phenolic Compounds and Bioactivities of Pigmented Rice
Deng, G.-F., Xu, X.-R., Zhang, Y., Li, D., Gan, R.-Y., & Li, H.-B. (2013) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2010.529624 · Cited by 295
Sen, S., Chakraborty, R., & Kalita, P. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.01.022 · Cited by 294
Total phenolic contents and antioxidant activity of corn tassel extracts
Mohsen, S. M., & Ammar, A. S. M. (2009) · Food Chemistry · doi:10.1016/j.foodchem.2008.06.014 · Cited by 286
HARRISON, K., & WERE, L. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2006.06.034 · Cited by 256
Wanyo, P., Meeso, N., & Siriamornpun, S. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2014.02.061 · Cited by 179
Paari, A., Naidu, H. K., Kanmani, P., Satishkumar, R., Yuvaraj, N., Pattukumar, V., & Arul, V. (2012) · Food and Bioprocess Technology · doi:10.1007/s11947-011-0552-4 · Cited by 15
Metadata
- Authors
- Lee, S.-C., Kim, J.-H., Jeong, S.-M., Kim, D.-R., Ha, J.-U., Nam, K. C., & Ahn, D. U.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2003-06-13
- Volume
- 51
- Issue
- 15
- Pages
- 4400-4403
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2026968504
- Cited by
- 325
- References
- 0
- FWCI
- 4.24
- Type
- journal article
- Language
- en
- Open access
- closed
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