Wild rice hull antioxidants.

A. M. Asamarai, P. B. Addis, R. J. Epley, T. P. Krick

Research output: Contribution to journalArticlepeer-review

80 Scopus citations

Abstract

The methanol extract of wild rice hulls (WRH) showed antioxidant activity when added to ground beef, as evaluated by the content of thiobarbituric acid reactive substances (TBARS). Some fractions of the hull methanol extract (MeOH:H2O, 75:25) had strong antioxidant activity. The yield of the evaporated methanol extract was 2.51% of WRH. The crude methanol extract was fractionated according to hydrophobicity. Eluates of MeOH:H2O (50:50, 75:25) and absolute methanol had the strongest antioxidative activity in ground beef, as measured by the content of TBARS. Antioxidants were isolated from the 75:25 eluate and identified by mass spectrometry as 2,3,6-trimethylanisole (anisole); m-hydroxybenzaldehyde; 4-hydroxy-3-methoxybenzaldehyde (vanillin); and 4-hydroxy-3,5-dimethoxybenzaldehyde (syringaldehyde). Another compound identified, 2,3-dihydrobenzofuran, was a prooxidant.
Original languageEnglish (US)
Pages (from-to)126-130
Number of pages5
JournalJournal of Agricultural and Food Chemistry
Volume44
Issue number1
DOIs
StatePublished - 1996

Keywords

  • antioxidants
  • beef
  • composition
  • extracts
  • husks
  • rice husks

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