Simultaneous quantification of vitamin E, γ-oryzanols and xanthophylls from rice bran essences extracted by supercritical CO2

Phumon Sookwong; Panawan Suttiarporn; Pittayaporn Boontakham; Pattawat Seekhow; Sutee Wangtueai; Sugunya Mahatheeranont

doi:10.1016/j.foodchem.2016.05.001

Simultaneous quantification of vitamin E, γ-oryzanols and xanthophylls from rice bran essences extracted by supercritical CO2

Food Chem. 2016 Nov 15:211:140-7. doi: 10.1016/j.foodchem.2016.05.001. Epub 2016 May 2.

Authors

Phumon Sookwong¹, Panawan Suttiarporn², Pittayaporn Boontakham³, Pattawat Seekhow⁴, Sutee Wangtueai⁵, Sugunya Mahatheeranont⁶

Affiliations

¹ Rice and Cereal Chemistry Research Laboratory, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand. Electronic address: phumon.s@cmu.ac.th.
² Faculty of Science, Energy and Environment, King Mongkut's University of Technology North Bangkok, Rayong Campus, Rayong 21120, Thailand. Electronic address: panawansut@gmail.com.
³ Rice and Cereal Chemistry Research Laboratory, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand. Electronic address: pittayaporn.boonta@gmail.com.
⁴ Rice and Cereal Chemistry Research Laboratory, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand. Electronic address: pattawat_apsc@hotmail.com.
⁵ Division of Marine Product Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand. Electronic address: suteewang@gmail.com.
⁶ Rice and Cereal Chemistry Research Laboratory, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; Center of Excellence for Innovation in Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand. Electronic address: sugunya.m@cmu.ac.th.

PMID: 27283617
DOI: 10.1016/j.foodchem.2016.05.001

Abstract

Since the nutrition value of rice is diminished during rice processing, technology that can preserve and sustain functional compounds is necessary. In this study, supercritical carbon dioxide (SC-CO2) extraction was optimized for operational conditions (time, temperature, pressure and modifier) to extract vitamin E, γ-oryzanols and xanthophylls from rice bran. The simultaneous quantification of the compounds was developed using high-performance liquid chromatography with diode array and fluorescence detectors. Central composite design and respond surface methodology were applied to achieve optimum extraction conditions. The optimized conditions were 60min, 43°C, 5420psi with 10% ethanol as a modifier. Pigmented rice bran extracts contained greater amounts of functional phytochemicals than non-pigmented rice bran extracts (0.68, 1410, and non-detectable μg/g compared with 16.65, 2480, and 0.10μg/g of vitamin E, γ-oryzanols and xanthophylls in pigmented and non-pigmented ones, respectively). SC-CO2 extraction with modifier would be promising for preparation of phytochemical essences for therapeutic purpose.

Keywords: Lutein (PubChem CID: 5281243); Rice bran oil; Supercritical carbon dioxide extraction; Vitamin E; Vitamin E (PubChem CID: 5281243); Xanthophylls; γ-Oryzanols; γ-Oryzanols (PubChem CID: 5282164).

MeSH terms

Chromatography, High Pressure Liquid / methods
Chromatography, Supercritical Fluid*
Ethanol
Oils, Volatile
Oryza / chemistry*
Phenylpropionates / analysis*
Plant Extracts / chemistry*
Seeds / chemistry
Temperature
Vitamin E / analysis*
Xanthophylls / analysis*

Substances

Oils, Volatile
Phenylpropionates
Plant Extracts
Xanthophylls
Vitamin E
Ethanol
gamma-oryzanol