ISSN: 0973-7510

E-ISSN: 2581-690X

Noppawat Pengkumsri1, Chaiyavat Chaiyasut1, Bhagavathi Sundaram Sivamaruthi1, Sasithorn Sirilun1, Sartjin Peerajan2, Prasit Suwannalert3, Khontaros Chaiyasut2 and Periyanaina Kesika1
1Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand.
2Health Innovation Institute, Chiang Mai 50230, Thailand.
3Department of Pathobiology, Faculty of Science, Mahidol University, Bangkok 10400, Thailand.
J Pure Appl Microbiol. 2015;9(Spl. Edn. 2):401-406
© The Author(s). 2015
Received: 10/08/2015 | Accepted: 03/09/2015 | Published: 30/11/2015
Abstract

Rice bran (RB) contains a variety of bioactive components with pharmaceutical values. Black RB (BRB) is rich in phytochemical content. The sterilization process affects the quality of the RB bioactive constituents. The aim of this study was to evaluate content and activity of phytochemicals of BRB after moist heat sterilization. BRB samples were subjected to moist heat at different temperature and time followed by polar and non-polar extractions. The yield of BRB oil was not significantly affected by sterilization. The sterility of treated BRB was evaluated by plate count method. BRB treated at 90 °C for 15 min showed no detectable level of bacterial load. The total phenolic, flavonoid, anthocyanin, and g-oryzanol content of the BRB extracts were assessed by colorimetric, and HPLC methods. The total phenolic, flavonoid, anthocyanin, and g-oryzanol content of the treated BRB were decreased with respect to the increased temperature and time. The antioxidant property of sterilized BRB was reduced compared to the control. The present study also suggested that the moist heat at 90 °C for 15 min is the optimal condition for RB sterilization with negligible loss in quality, which can be further subjected to the detailed pharmacological analysis without any microbial contamination.

Keywords

Sterilization, Black rice bran, Phytochemical content, Anti-oxidant property

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© The Author(s) 2015. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.