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Antioxidant Production from Rice Bran and Optimization of the Process

Arab, Fatemeh | 2010

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  1. Type of Document: M.Sc. Thesis
  2. Language: Farsi
  3. Document No: 41278 (06)
  4. University: Sharif University of Technology
  5. Department: Chemical and Petroleum Engineering
  6. Advisor(s): Alemzadeh, Iran; Maghsoudi, Vida
  7. Abstract:
  8. An antioxidant is a molecule capable of preventing the oxidation of other molecules and neutralizing free radicals. Free radicals are the root cause for many human diseases.Rice bran is one of the most important co-products in the rice milling.In this research antioxidant activity of two Iranian rice bran varieties Fajr and Tarem, extracted by three different solvents (methanol, ethanol and ethyl acetate),determined at different time of extraction by measurement of total phenolic content, free radical scavenging, inhabitation of linoleic acid peroxidation and reducing power. The methanolic extract of Fajr rice bran produced strong results in antioxidant activity. The amount of Total phenolic content was 3.27 (mg Gallic acid/gr rice bran). At 50 mg/ ml concentration, the greatest capability in scavenging free radicals (91.93%), and inhabitation of linoleic acid peroxidation (81.73%) and reducing power were obtained. Media optimization for effective solvent concentration (methanol) and duration of extraction was carried out by Response Surface Methodology. The optimum conditions were as follows 67.23% methanol concentration and 7.5 hour extraction time
  9. Keywords:
  10. Rice Husk ; Antioxidant ; Response Surface Methodology ; Total Phenolic Content ; Radical Scavenging ; Inhibitation of Linoleic Acid Peroxidation ; Reducing Power

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