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, b...
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Veröffentlicht in: | International journal of food science & technology 2022-08, Vol.57 (8), p.5289-5296 |
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creator | Lee, Hana Lee, Gaeun Kim, Yuri Ahn, Hyunwoo Lee, Kwang‐Geun |
description | 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. |
doi_str_mv | 10.1111/ijfs.15858 |
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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.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.15858</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Antioxidants ; Aroma compounds ; Butanol ; Cultivation ; Flavor compounds ; Flavors ; Grain cultivation ; Hexanal ; non‐volatile ; Oryza sativa ; Palmitic acid ; Particle size ; Rice ; Sulfonic acid ; Volatile compounds ; Volatiles ; α‐tocopherol</subject><ispartof>International journal of food science & technology, 2022-08, Vol.57 (8), p.5289-5296</ispartof><rights>2022 Institute of Food Science and Technology.</rights><rights>International Journal of Food Science and Technology © 2022 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3018-3ed398a966942e4c2ba82f2d07271fef87eaa71b238b1142c73f30b9da3dedd63</citedby><cites>FETCH-LOGICAL-c3018-3ed398a966942e4c2ba82f2d07271fef87eaa71b238b1142c73f30b9da3dedd63</cites><orcidid>0000-0001-9389-7547</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.15858$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.15858$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1416,27923,27924,45573,45574</link.rule.ids></links><search><creatorcontrib>Lee, Hana</creatorcontrib><creatorcontrib>Lee, Gaeun</creatorcontrib><creatorcontrib>Kim, Yuri</creatorcontrib><creatorcontrib>Ahn, Hyunwoo</creatorcontrib><creatorcontrib>Lee, Kwang‐Geun</creatorcontrib><title>Analysis of volatile compounds and antioxidant activity in rice extracts (Oryza sativa L.) extracted by various conditions</title><title>International journal of food science & technology</title><description>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.</description><subject>Antioxidants</subject><subject>Aroma compounds</subject><subject>Butanol</subject><subject>Cultivation</subject><subject>Flavor compounds</subject><subject>Flavors</subject><subject>Grain cultivation</subject><subject>Hexanal</subject><subject>non‐volatile</subject><subject>Oryza sativa</subject><subject>Palmitic acid</subject><subject>Particle size</subject><subject>Rice</subject><subject>Sulfonic acid</subject><subject>Volatile compounds</subject><subject>Volatiles</subject><subject>α‐tocopherol</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><recordid>eNp9kF9LwzAUxYMoOKcvfoKALyp05k_bpI9DnE4Ge1CfQ9okkNE1M2nruk9vZvXVC5cD9_7ugXsAuMZohmM92I0JM5zxjJ-ACaZ5lpCc4FMwQUWGkiwl9BxchLBBCBHK0gk4zBtZD8EG6AzsXS1bW2tYue3OdY0KUDYqdmvd3qqoUFat7W07QNtAbysN9b71cRjg7doPBwlDdOglXM3u_lZawXKAvfTWdSFaN8pGvyZcgjMj66CvfnUKPhZP748vyWr9vHycr5KKIswTqhUtuCzyvEiJTitSSk4MUYgRho02nGkpGS4J5SXGKakYNRSVhZJUaaVyOgU3o-_Ou89Oh1ZsXOfj20GQvEAFYyjDkbofqcq7ELw2YuftVvpBYCSO2YpjtuIn2wjjEf6KaQ3_kGL5ungbb74BgIB-UA</recordid><startdate>202208</startdate><enddate>202208</enddate><creator>Lee, Hana</creator><creator>Lee, Gaeun</creator><creator>Kim, Yuri</creator><creator>Ahn, Hyunwoo</creator><creator>Lee, Kwang‐Geun</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0001-9389-7547</orcidid></search><sort><creationdate>202208</creationdate><title>Analysis of volatile compounds and antioxidant activity in rice extracts (Oryza sativa L.) extracted by various conditions</title><author>Lee, Hana ; Lee, Gaeun ; Kim, Yuri ; Ahn, Hyunwoo ; Lee, Kwang‐Geun</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3018-3ed398a966942e4c2ba82f2d07271fef87eaa71b238b1142c73f30b9da3dedd63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Antioxidants</topic><topic>Aroma compounds</topic><topic>Butanol</topic><topic>Cultivation</topic><topic>Flavor compounds</topic><topic>Flavors</topic><topic>Grain cultivation</topic><topic>Hexanal</topic><topic>non‐volatile</topic><topic>Oryza sativa</topic><topic>Palmitic acid</topic><topic>Particle size</topic><topic>Rice</topic><topic>Sulfonic acid</topic><topic>Volatile compounds</topic><topic>Volatiles</topic><topic>α‐tocopherol</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lee, Hana</creatorcontrib><creatorcontrib>Lee, Gaeun</creatorcontrib><creatorcontrib>Kim, Yuri</creatorcontrib><creatorcontrib>Ahn, Hyunwoo</creatorcontrib><creatorcontrib>Lee, Kwang‐Geun</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lee, Hana</au><au>Lee, Gaeun</au><au>Kim, Yuri</au><au>Ahn, Hyunwoo</au><au>Lee, Kwang‐Geun</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Analysis of volatile compounds and antioxidant activity in rice extracts (Oryza sativa L.) extracted by various conditions</atitle><jtitle>International journal of food science & technology</jtitle><date>2022-08</date><risdate>2022</risdate><volume>57</volume><issue>8</issue><spage>5289</spage><epage>5296</epage><pages>5289-5296</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>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.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.15858</doi><tpages>5296</tpages><orcidid>https://orcid.org/0000-0001-9389-7547</orcidid></addata></record> |
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subjects | Antioxidants Aroma compounds Butanol Cultivation Flavor compounds Flavors Grain cultivation Hexanal non‐volatile Oryza sativa Palmitic acid Particle size Rice Sulfonic acid Volatile compounds Volatiles α‐tocopherol |
title | Analysis of volatile compounds and antioxidant activity in rice extracts (Oryza sativa L.) extracted by various conditions |
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