Effect of maceration, ultrasound, and microwave-assisted method of extraction on antioxidant activity and phenolic profile of free, esterified, and bound phenolics of Tulaipanji rice
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Subhajit Mandal
Abstract
The present work was designed to investigate the effect of maceration, ultra-sound, and microwave-assisted extraction on free, esterified, and bound phenolics of Tulaipanji rice (Oryza sativa L.) flour. Antioxidant activity was measured by DPPH, ABTS, SOD, and reducing power assays. HPTLC analysis was performed for identification and quantification of phenolics in different extracts. Total phenolic (TPC) and total flavonoid contents (TFC) were found significantly high (p < 0.05) in microwave-assisted extraction of bound phenolics compared with other methods. Microwave-assisted extracts showed highest DPPH radicals, ABTS radicals, SOD, and reducing power activity. Further, Pearson’s correlation study exhibited a significant positive correlation within % yield, TPC, and TFC. Significant negative correlation was found within % yield, TPC, TFC, and antioxidant activity. The study found that extractive value, antioxidant activity, and phenolic contents varied with the extraction methods. Microwave-assisted extraction technique showed the best performance for extraction as compared to other methods.
Funding source: Science and Engineering Research Board
Award Identifier / Grant number: SRG/2019/001910
Funding source: University of North Bengal
Award Identifier / Grant number: 2323/R-2022
Funding source: University Grants Committee
Award Identifier / Grant number: No. F. 30-515/2020(BSR);12/02/2020
Acknowledgment
We are grateful to the University of North Bengal for providing facilities for research.
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Research ethics: Not applicable.
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Author contributions: The authors have accepted responsibility for the entire content of this manuscript and approved its submission.
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Competing interests: The authors state no conflict of interest.
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Research funding: The financial support of SERB-SRG (file no. SRG/2019/001910), India, UGC-SRG [No. F. 30-515/2020(BSR);12/02/2020], India and the University assistance/support for the research project (Ref. No. 2323/R-2022), University of North Bengal, India are greatly acknowledged.
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Data availability: Not applicable.
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Supplementary Material
This article contains supplementary material (https://doi.org/10.1515/ijfe-2023-0177).
© 2023 Walter de Gruyter GmbH, Berlin/Boston
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Articles in the same Issue
- Frontmatter
- Critical Review
- Value addition of mushrooms by incorporation in the food products: an overview
- Articles
- Stochastic inactivation evaluation of foodborne pathogens during ohmic heating of poultry meat
- Modelling of convective drying of potatoes polyhedrons
- Effect of medicine food homology Penthorum chinense Pursh on physicochemical property and volatile flavor substances analysis of Chinese sausage
- Effect of maceration, ultrasound, and microwave-assisted method of extraction on antioxidant activity and phenolic profile of free, esterified, and bound phenolics of Tulaipanji rice
- Ultrafiltration associated with microporous resin decolorizing the Bacillus subtilis fermentation broth for the production of γ-polyglutamic acid
