Response Surface Methodology for Optimizing the Ultrasonic-assisted Extraction of Rice Bran Extract with Both High Total Phenolic Content and Total Antioxidant Capacity

doi:10.7506/spkx1002-6630-201020006

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (20): 24-30.doi: 10.7506/spkx1002-6630-201020006

• Processing Technology • Previous Articles Next Articles

Response Surface Methodology for Optimizing the Ultrasonic-assisted Extraction of Rice Bran Extract with Both High Total Phenolic Content and Total Antioxidant Capacity

ZHU Xiu-ling1，DAI Qing-yuan1,2，CAI Wei-rong1，MA Jing1，GU Rong1

1. College of Biology and Chemical Engineering, Anhui Polytechnic University, Wuhu 241000, China；
2. Engineering Technology Research Center of Microbial Fermentation of Anhui Province, Wuhu 241000, China

Received:2010-01-29 Online:2010-10-25 Published:2010-12-29
Contact: ZHU Xiu-ling E-mail:zhuling78276@163.com;zhuling7827@sohu.com

Abstract

Abstract:

Response surface methodology was employed to optimize the process conditions for the ultrasonic-assisted extraction of rice bran extract with ethanol as the extraction solvent for achieving both high total phenolic content (TPC) and total antioxidant capacity (TAC). The determinations of TPC and TAC were performed using Folin-Ciocalteu method and trolox equivalent antioxidant capacity (TEAC) assay, respectively. The rice bran extract with higher showed higher TPC showed higher TAC. However, there was no absolutely dependent relationship between the two parameters. The optimal conditions for extracting rice bran extract with both high TPC and TAC were determined as follows: ethanol concentration, 90%; extraction temperature 55 ℃; and extraction duration 97 min. Under these conditions, a TPC of (2.76 ± 0.17) mg GAE/g bran (n = 3) and a TAC of (2.99 ± 0.24)μmol TEAC/g bran (n = 3) were observed.

Key words: rice bran, response surface methodology, total phenolic content, total antioxidant capacity

CLC Number:

TQ243.1

ZHU Xiu-ling1，DAI Qing-yuan1,2，CAI Wei-rong1，MA Jing1，GU Rong1. Response Surface Methodology for Optimizing the Ultrasonic-assisted Extraction of Rice Bran Extract with Both High Total Phenolic Content and Total Antioxidant Capacity[J]. FOOD SCIENCE, 2010, 31(20): 24-30.

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Response Surface Methodology for Optimizing the Ultrasonic-assisted Extraction of Rice Bran Extract with Both High Total Phenolic Content and Total Antioxidant Capacity

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