Naret Meeso

Effects of different treatments on the antioxidant properties and phenolic compounds of rice bran and rice husk.

We investigated the changes of antioxidant activity and bioactive compounds in bran, rice husk and ground rice husk after three different treatments, namely hot-air, far-infrared radiation (FIR), and cellulase, compared with raw samples. Overall, FIR-treated group showed a higher DPPH radical scavenging activities, ferric reducing antioxidant power (FRAP), and total phenolic content (TPC) than did hot-air and cellulase treatments for all samples. A significant increase in α- and γ-tocopherols was found in FIR irradiated rice bran compared to raw bran, while α- and γ-tocopherols in hot-air and cellulase treated rice bran were remained unchanged. Cellulase significantly increased the amount of vanillic acid; however a dramatic decrease of ferulic acid was observed. The contents of γ-oryzanol in cellulase treated ground rice husk were significantly increased. Decreasing particle size in the husk was found to work positively for enhancing antioxidant activities, γ-oryzanol and phenolic compounds.

Effects of the traditional method and an alternative parboiling process on the fatty acids, vitamin E, γ-oryzanol and phenolic acids of glutinous rice

The impacts of traditional and alternative parboiling processes on the concentrations of fatty acids, tocopherol, tocotrienol, γ-oryzanol and phenolic acids in glutinous rice were investigated. Differences between the two methods were the soaking temperatures and the steaming methods. Results showed that parboiling processes significantly increased the concentrations of saturated fatty acids (SFA), mono-unsaturated fatty acids (MUFA), γ-oryzanol, γ-tocotrienol and total phenolic acids (TPA) in glutinous rice, while α-tocopherol, γ-tocopherol and polyunsaturated fatty acids (PUFA) decreased (p<0.05). Both the traditional and alternative parboiling methods increased the levels of γ-oryzanol by three or fourfold compared with the level of γ-oryzanol in raw rice. Parboiling caused both adverse and favorable effects on phenolic acids content (p<0.05). We found that glutinous rice, parboiled using our newly developed method, had higher levels of PUFA, total vitamin E, γ-oryzanol, hydrobenzoic acid, hydroxycinnamic acid and TPA compared to the traditional method.

Optimized Drying of Kaprow Leaves for Industrial Production of Holy Basil Spice Powder

The present study investigated the changes in color, volatile compounds, total phenolic content, total flavonoid content, and antioxidant activity of two holy basil leaves (kaprow in Thai) Ocimum sanctum L. cultivars, kaprow khao and kaprow daeng, after three drying treatments, namely hot air (HA), low relative humidity air drying (LRH), and far-infrared radiation (FIR). Overall, HA dried showed a greater decrease in L values than did LRH and FIR dried for both kaprow cultivars. A significant decrease in total phenolic content (TPC), total flavonoid content (TFC), and ferric reducing antioxidant power (FRAP) was found in hot-air (HA) dried compared to fresh leaves, while TPC, TFC, and FRAP in LRH and FIR dried kaprow were significantly increased. Kaprow daeng and kaprow khao attributes represented by such compounds as β-caryophyllene, methyl eugenol, and eugenol were found to increase during drying. We found that eugenol was a major volatile compound ranging from 18% in HA dried to 23% in FIR dried samples in kaprow khao, whereas methyl eugenol was the main volatile compound in kaprow daeng ranging from 35% in fresh to 49% in FIR dried samples. Our results have demonstrated that LRH and FIR should be considered as a suitable drying method for kaprow with respect to preserving its color, antioxidant property, phenolic compounds, and volatile compounds. The present study has provided useful information for industrial use of kaprow powder production.

Effects of NaCl and soaking temperature on the phenolic compounds, α-tocopherol, γ-oryzanol and fatty acids of glutinous rice

Soaking is one of the important steps of the parboiling process. In this study, we investigated the effect of changes in different sodium chloride (NaCl) content (0%, 1.5% and 3.0% NaCl, w/v) of soaking media and soaking temperatures (30°C, 45°C and 60°C) on the phenolic compounds (α-tocopherol, γ-oryzanol) and on the fatty acids of glutinous rice, compared with unsoaked samples. Overall, the total phenolic content, total phenolic acids, γ-oryzanol, saturated fatty acid and mono-unsaturated fatty acid of the glutinous rice showed an increasing trend as NaCl content and soaking temperature increased, while α-tocopherol and polyunsaturated fatty acids decreased. Soaking at 3.0% NaCl provided the highest total phenolic content, total phenolic acids and γ-oryzanol (0.2mg GAE/g, 63.61 μg/g and 139.76 mg/100g, respectively) for the soaking treatments tested. Nevertheless, the amount of α-tocopherol and polyunsaturated fatty acid were found to be the highest (18.30/100g and 39.74%, respectively) in unsoaked rice.

Effect of osmotic treatments and drying methods on bioactive compounds in papaya and tomato

We determined the retention of bioactive compounds, including phenolic acids, flavonoids and carotenoids, in papaya and tomato as affected by osmotic treatment and drying methods. Two drying methods, namely, combined far-infrared radiation and air convection (FIR-HA) drying and hot air (HA) drying, were used for drying the untreated and osmotically treated samples. Five treatments groups were studied, including untreated sample dried with FIR, untreated sample dried with HA, osmotically treated sample, osmotically treated sample dried with FIR, and osmotically treated sample dried with HA, compared with a fresh sample. The results showed that non-osmotically treated samples dried with FIR had the highest values of total phenolic content, DPPH and FRAP among all samples, including fresh papaya and tomato. Chlorogenic acid was increased by FIR and HA drying in an untreated sample, while sinapic and ferulic acids were most preserved by osmotic treatment. It was found that the lycopene and lutein contents were significantly increased by both FIR and HA methods in papaya without osmotic treatment. However, the contents of beta-carotene and total flavonoids were decreased by all treatments.

Effects of drying methods and enzyme aided on the fatty acid profiles and lipid oxidation of rice by-products

ABSTRACT We investigated the influence of hot air drying, far infrared radiation (FIR), and cellulase aided on the fatty acid composition and primary lipid oxidation of rice bran, rice husk, and ground rice husk. The lipid content was significantly reduced in the sample dried by hot air and FIR but remained unchanged in the cellulase-aided rice bran and husk. We found that oleic acid (18:1n − 7) and linoleic acid (18:2n − 6) increased in hot air- and FIR-dried rice bran. On the other hand, PUFA content was significantly reduced in the samples dried by hot air and FIR but remained unchanged in the cellulase-aided rice bran and husk. Cellulase aided gave significantly higher concentrations of SFA, MUFA, and PUFA in all samples than did hot air and FIR drying. However, the rice by-products dried with hot air and FIR had the lowest PV and TBA values during 30 days of storage. Our findings provide useful information for the pretreatment of rice by-products; consequently, more utilization of rice by-products will be extended for uses such as oil production.