Analysis of volatile compounds and antioxidant activity in rice extracts (Oryza sativa L.) extracted by various conditions

Summary This study focused on the analysis of the volatiles present in rice extracts (Oryza sativa L.) produced under various extraction conditions (i.e. the range of temperature was 50, 60 and 70 °C, and particle size was whole, 355, and 710 μm) The main volatiles identified were ethyl palmitate, benzenemethanol, nonanal, hexanal and 3‐methyl‐1‐butanol. The highest levels of flavour compounds extracted from rice cultivated in Icheon and Cheorwon were recorded at an extraction temperature of 70 and 60 °C, respectively, and at a rice particle size of 355 μm. Non‐volatile rice extracts were tested for antioxidant activity using 2, 2‐diphenyl‐1‐picrylhydrazyl (DPPH) and 2, 2′‐azino‐bis (3‐ethylbenzothiazoline‐6‐sulphonic acid) (ABTS) assays. The antioxidant activity of Icheon rice extracts at a concentration of 2000 ppm was found to be 84.33 and 84.39% in the DPPH and ABTS assays, respectively. Analytical procedure to analyze volatiles and antioxidant activity.