سال انتشار: ۱۳۸۶

محل انتشار: پنجمین کنگره بین المللی مهندسی شیمی

تعداد صفحات: ۴

نویسنده(ها):

Alizadeh – Food process engineering and biotechnology research center-departemant of chemical engineering , Amirkabir university of technology (Tehran polytechnic),Tehran/Iran
Mehranian – Food process engineering and biotechnology research center-departemant of chemical engineering , Amirkabir university of technology (Tehran polytechnic),Tehran/Iran
Hossieni – Food process engineering and biotechnology research center-departemant of chemical engineering , Amirkabir university of technology (Tehran polytechnic),Tehran/Iran
Vahabzadeh – Food process engineering and biotechnology research center-departemant of chemical engineering , Amirkabir university of technology (Tehran polytechnic),Tehran/Iran

چکیده:

Alcoholic extraction of brans from some selected Iranian rice varieties produced a high yield of the component(s) expressing good antioxidant activity ,the yield ranged from 7.58 to 12.83%.Total phenolic content of these extracts was determined using folin-ciocalteu reagent and expressed as mg gallic acid equivalent (GAE) /g of the rice bran. The value for total phenolics ranged from 1.6879-4.82 mg GAE/g of bran. Antioxidant activity of the extracts was measured using 2,2 diphenyl-1-picrylhydrazyl radical scavenging activity (RSA) method. The aqueous ethanol extract of the AK varieties exhibited the highest RSA (93.45). Importance of the use this agricultural residue in food applications is mentioned.