THE JOURNAL OF KMUTNB

Volume 31, No. 04, Month OCTOBER, Year 2021, Pages 746 - 758

Antioxidant activities and lipid peroxidation inhibition of beta-glucan gum from khao dawk mali 105 rice bran

Pattraporn Phueadolpaisarn

Abstract Download PDF

Rice bran is agricultural waste and has high nutritional value, especially beta–glucan that is dietary fiber promoting health benefit. Thus, the present study aims to elucidate on antioxidant activities of beta–glucan gum from Khao dawk mali 105 rice bran and to be channel for reusing Thai rice bran. Subsequently, extraction of beta–glucan from rice bran in aqueous was performed, yield of rice bran beta-glucan gum (RBG) is 1,018.9±13.32 mg/100 g rice bran and beta–glucan content is 0.201±0.04% w/w. Antioxidant activities testing indicated that RBG (IC50) had the highest chelating ability on ferrous ion (0.3 mg/mL), followed by abilities against superoxide anion radical (2.4 mg/mL), hydroxyl radical (2.8 mg/mL), ABTS•+ cation radical (6.7 mg/mL) and DPPH radical (10.6 mg/mL), respectively (p < 0.05). Moreover, beta–glucan gum had ability to inhibit lipid peroxidation. At 5 mg/mL, the beta-glucan gum showed inhibiting capacities of 73.9±0.88% and 62.9±0.46% for 1 and 2 day, respectively whereas ascorbic acid (ACA) showed such of 60.0±0.89% and 28.3±0.46% for 1 and 2 day, respectively (p < 0.05). The beta–glucan gum from Khao dawk mali 105 rice bran showed the higher chelating ability on ferrous ion and inhibiting lipid peroxidation than ascorbic acid. It also had beta–glucan content and scavenging abilities against some free radical similar to beta-glucan gum from others.

Keywords

Antioxidant Activity; Lipid Peroxidation Inhibition; Beta-glucan Gum; Rice Bran; Khao Dawk Mali 105

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