General Information
    • ISSN: 2010-0221
    • Frequency: Bimonthly
    • DOI: 10.18178/IJCEA
    • Editor-in-Chief: Dr. Eldin W. C. Lim
    • Executive Editor: Mr. Ron C. Wu
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Editor-in-chief
Dr. Eldin W. C. Lim
Dept. of Chemical and Biomolecular Engineering,
National University of Singapore, Singapore
IJCEA 2016 Vol.7(2): 109-114 ISSN: 2010-0221
DOI: 10.7763/IJCEA.2016.V7.552

Fractionation and Identification of Antioxidant Compounds from Bran of Thai Black Rice cv. Riceberry

Panawan Suttiarporn, Phumon Sookwong, and Sugunya Mahatheeranont
Abstract—Bran of Thai Black Rice cv. Riceberry was extracted using solvent extraction (hexane, dichloromethane and methanol). The crude extracts obtained were investigated for their antioxidant property and total phenolic contents which were assessed by 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging assay and Folin-Ciocalteu’s method, respectively. Results showed that the methanolic extract had the strongest total antioxidant activity and phenolic content at 97.83 % and 9.87 mg GAE/ml of extract, respectively. The methanolic extract was further fractionated by column chromatography to obtain ten fractions. The chemical components of the crude extracts and the fractions were analyzed by gas chromatography-mass spectrometry (GC-MS). Seventy-nine constituents were identified in all extracts of Riceberry bran. Among them, 9 simple phenolics and 4 flavonoids, which were previously reported to have antioxidant activities, were quantified. The major simple phenolic was 4-vinylguaiacol and the major flavonoid was apigenin.

Index Terms—Riceberry, antioxidants, fractionation, gas chromatography mass-spectrometry.

The authors are with Center of Excellence for Innovation in Chemistry and Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand (e-mail: Panawansut@gmail.com, phumon@gmail.com, sugunya.m@cmu.ac.th).

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Cite: Panawan Suttiarporn, Phumon Sookwong, and Sugunya Mahatheeranont, "Fractionation and Identification of Antioxidant Compounds from Bran of Thai Black Rice cv. Riceberry," International Journal of Chemical Engineering and Applications vol. 7, no. 2, pp. 109-114, 2016.

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