Evaluation of Phenolic Compounds, Antioxidant and Antimicrobial Activities of Rice (Oriza Sativa. L.) Pedicle extract (In Vitro)

World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering Pub Date : 2019-06-15 DOI:10.32732/JFET.2019.8.1.10

B. Ahmadi, A. Aarabi

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Abstract

In this study, rice pedicle extracts (Oriza sativa. L.) were obtained by high pressure reactor using water, and sodium hydroxide at temperatures of 70, 90, 110 130 °C. The extracts were evaluated for total phenolic content, antioxidant activity and growth inhibition of Escherichia coli and Candida albicans. Their results were compared to Soxhlet extraction by using ethanol (95%v/v). The results showed that the use of different temperatures had a significant effect on the percentage of phenolic compounds, and the alkali method had a significant effect on the amount of phenolic compounds rather than water extraction (128.72 and 51.79 GA/g, respectively). The highest antimicrobial activity levels were obtained in ethanol extracts that the extracts have inhibitory effect on E. coli. None of extracts had inhibitory effect on Candida albicans. The results provided the evidence that the studied rice (Oriza sativa. L.) pedicle extract might be potential sources of phenolic compound, natural antioxidant and antimicrobial agents.

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水稻酚类化合物及其抗氧化和抗菌活性的评价l .)蒂提取物(体外)

在本研究中，水稻蒂提取物(Oriza sativa。L.)通过高压反应器在70、90、110、130℃的温度下使用水和氢氧化钠得到。对提取物的总酚含量、抗氧化活性及对大肠杆菌和白色念珠菌的生长抑制作用进行了评价。并与乙醇(95%v/v)索氏提取法进行了比较。结果表明:不同温度对酚类化合物提取率有显著影响，碱提法比水提法对酚类化合物提取率有显著影响(分别为128.72和51.79 GA/g)。乙醇提取物的抑菌活性最高，表明乙醇提取物对大肠杆菌有抑制作用。各提取物对白色念珠菌均无抑制作用。结果表明，所研究的水稻(Oriza sativa)。鸢尾提取物可能是酚类化合物、天然抗氧化剂和抗菌药物的潜在来源。

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World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering

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