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http://dx.doi.org/10.3746/jkfn.2005.34.1.131

Effect of Far-Infrared Irradiation on the Antioxidant Activity of Extracts from Rice Hulls  

Park, Ji-Hui (경남대학교 식품생명공학부)
Jin, Jong-Hwan (경남대학교 식품생명공학부)
Kim, Hyun-Jin (경남대학교 식품생명공학부)
Park, Hae-Ryong (경남대학교 식품생명공학부)
Lee, Seung-Cheol (경남대학교 식품생명공학부)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.34, no.1, 2005 , pp. 131-134 More about this Journal
Abstract
The effect of far-infrared (FIR) irradiation on the antioxidant activity of extracts from rice hulls was evaluated. Rice hulls (9 g) were placed in Pyrex petri dishes (8.0 cm diameter) and irradiated at 80, 90, 100, 110, 120, 130 or 14$0^{\circ}C$ for 10,20,30,40,50 or 60 min with a FIR heater, respectively. After FIR irradiation, methanol extract of rice hulls was prepared, and total phenol contents (TPC) and radical scavenging activity (RSA) of the extracts were determined. FIR irradiation of rice hulls at 11$0^{\circ}C$ for 60 min increased TPC of the methanol extract from 51.6 $\mu$M to 104.3 $\mu$M compared to those of non-irradiated control. The irradiation at 12$0^{\circ}C$ for 60 min also increased RSA of the extract from 16.23% to 69.40%. These results indicated that appropriate FIR irradiation onto rice hulls could liberate the covalently bound phenolic compounds that have antioxidant activities.
Keywords
rice hulls; methanol extract; far-infrared; antioxidant activity; total phenol content;
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