Effects of repeated treatment on the properties of rice stem extract using subcritical water, ethanol, and their mixture

Boonnakhom Tangkhavanich; Takashi Kobayashi; Shuji Adachi

Journal of Industrial and Engineering Chemistry, Vol.20, No.4, 2610-2614, July, 2014

DOI10.1016/j.jiec.2013.10.048 Export Citation

Effects of repeated treatment on the properties of rice stem extract using subcritical water, ethanol, and their mixture

Boonnakhom Tangkhavanich, Takashi Kobayashi, and Shuji Adachi^†

Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto 606-8502, Japan

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Rice stem was repeatedly treated 3 times with subcritical water, ethanol, and 75% (v/v) ethanol in different orders at 230 ℃ for 5 min during each treatment step to extract its constituents. The obtained extracts were subjected to an analysis of their yield, carbohydrate content, phenolic content, radical scavenging ability, color, and UV absorption spectra. The highest total carbohydrate and phenolic contents were obtained by treatment with subcritical water, and with subcritical ethanol after pretreatment with subcritical water, respectively. However, the extract with the highest radical scavenging ability was obtained by treatment with subcritical 75% (v/v) ethanol as the 1st treatment.

Keywords:Rice straw;Three-step extraction;Subcritical ethanol;Subcritical water

[References]

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[Referenced By]

[1] Dominguez-Escriba L, Porcar M, Biofuels Bioprod. Biorefining, 4, 154 (2010)

[2] Kadam KL, Forrest LH, Jacobson WA, Biomass Bioenerg., 18(5), 369 (2000)

[3] Lawther JM, Sun RC, W.B. Ind. Crops Prod. 5 (1996) 97.

[4] Xiao B, Sun XF, Sun RC, Polym. Degrad. Stabil., 74, 307 (2001)

[5] Ricther BE, Jones BA, Ezzell JL, Porter NL, Avdolovic N, Phol C, Anal. Chem., 68, 1033 (1996)

[6] Marshall WL, Franck EU, J. Phys. Chem. Ref Data, 10, 295 (1981)

[7] Wagner W, PruB A, J. Phys. Chem. Ref Data, 31, 387 (2002)

[8] Curren MSS, King JW, Anal. Chem., 73, 740 (2001)

[9] Wiboonsirikul J, Kimura Y, Kadota M, Morita H, Tsuno T, Adachi S, J. Agric. Food Chem., 55, 8759 (2007)

[10] Durling NE, Catchpole OJ, Grey JB, Webby RF, Mitchel KA, Foo LY, Perry NB, Food Chem., 101, 1417 (2007)

[11] Khuwijitjaru, Watsanit K, Adachi S, J. Ind. Eng. Chem., 18(1), 225 (2012)

[12] Kim WJ, Veriansyah B, Lee YW, Kim J, Kim JD, Ind. Eng. Chem., 16, 425 (2010)

[13] Ambrose D, Sprake CHS, Townsend R, J. Chem. Thermodyn., 7, 185 (1975)

[14] Poling BE, Fluid Phase Equilib., 116(1-2), 102 (1996)

[15] Dubois M, Gilles KA, Hamilton JK, Rebers PA, Smith F, Anal. Chem., 28, 350 (1956)

[16] Iqbal S, Bhanger MI, Anwar F, Food Chem., 93, 265 (2005)

[17] Singleton VL, Rossi JA, Am. J. Enol. Vitic., 16, 144 (1965)

[18] Fujinami Y, Tai A, Yamamoto I, Chem. Pharm. Bull., 49, 642 (2001)

[19] Kumar S, Gupta R, Lee YY, Gupta RB, Bioresour. Technol., 101(4), 1337 (2010)

[20] Rohrschneider L, Anal. Chem., 45, 1241 (1973)

[21] Snyder LR, J. Chromatogr., 92, 223 (1974)

[22] Morrison IM, J. Sci. Food Agric., 23, 455 (1971)

[23] Sun RC, Tomkinson J, Sun XF, Wang NJ, Polymer, 41, 8409 (2010)

[24] Mabry TJ, Markham KR, Thomas MB, The Systematic Identification of Flavonoids, Springer-Verlag, Berlin, 1970p. 41.

[25] Evstafiev SN, Fomina ES, Privalova EA, Russ. J. Bioorg. Chem., 38, 713 (2012)

[26] Savage PE, Chem. Rev., 99(2), 603 (1999)

[27] Daorattanachai P, Namuangruk S, Viriya-empikul N, Laosiripojana N, Faungnawakij K, J. Ind. Eng. Chem., 18(6), 1893 (2012)

[28] Tangkhavanich B, Kobayashi T, Adachi S, Biosci. Biotechnol. Biochem., 76, 1146 (2012)

[29] Garcia A, Alriols MG, Labidi J, Bioresour. Technol., 108, 155 (2012)

[30] Jimemez L, de la Torre MJ, Bonilla JL, Ferrer JL, Process Biochem., 33, 4111 (1998)

[31] Macfarlane AL, Prestidge R, Farid MM, Chen JJJ, Chem. Eng. J., 148(1), 15 (2009)

[32] Klinke HB, Ahring BK, Schmidt AS, Thomsen AB, Bioresour. Technol., 82(1), 15 (2002)

[33] Garcia A, Alriols MG, Llano-Ponte R, Labidi J, Bioresour. Technol., 102(10), 6326 (2011)

[34] Rodriguez A, Moral A, Sanchez R, Jimenez L, Afinidad, 66, 20 (2009)

[35] Amendola D, De Faveri DM, Egues I, Serrano L, Labidi J, Spigno G, Bioresour. Technol., 107, 267 (2012)

[36] Lu Q, Liu W, Yang L, Zu Y, Zu B, Zhu M, Zhang Y, Zhang X, Zhang R, Sun Z, Huang J, Zhang X, Li W, Food Chem., 131, 313 (2012)

[37] Pan X, Kadla JF, Ehara K, Gilkes N, Saddler JN, J. Agric. Food Chem., 54, 5806 (2006)

[38] Endo Y, Usuki R, Kaneda T, J. Am. Oil Chem. Soc., 62, 1375 (1985)

[39] Ferruzzi MG, Bohm V, Courtney PD, Schwartz SJ, Food Chem. Toxicol., 67, 2589 (2002)

[40] Sato M, Fujimoto I, Sakai T, Aimoto T, Kimura R, Murata T, Chem. Pharm. Bull., 34, 2428 (1986)

[41] Petrik S, Kadar Z, Marova I, Bioresour. Technol., 133, 370 (2013)

[42] Prommuak C, De-Eknamkul W, Shotipruk A, Sep. Purif. Technol., 62(2), 444 (2008)

[43] Siriamornpun S, Kaisoon O, Meeso N, J. Funct. Food, 4, 757 (2012)

[44] Maillard MN, Billaud C, Chow YN, Ordonaud C, Nicolas J, LWT-Food Sci. Technol., 40, 1434 (2007)

[45] Plaza M, Amigo-Benavent M, del Castillo MD, Ibanez E, Herrero M, Food Res. Int., 43, 1123 (2010)

[46] Plaza M, Amigo-Benavent M, del Castillo MD, Ibanez E, Herrero M, Food Res. Int., 43, 2341 (2010)