Health-promoting property and antimicrobial activity of black rice bran from Philippine cultivars for the development of antioxidant nanocapsule
2016
Bulatao, R.M. | Samin, J.P.A. | Monserate, J.J. | Morales, A.V. | Mamucod, H.F. | Pineda, F.G. | Corpuz, H.M.
Rice bran contains enormous amount of phytochemicals that can inhibit the formation of cell-damaging free radicals which are implicated in numerous chronic diseases. This study identified bran of local rice varieties with relatively high health-promoting and antimicrobial properties. Nine black rice varieties were screened for bran recovery, proximate composition, phytochemical content, and antioxidant activity. The top three samples containing the most phytochemicals were used to evaluate their antimicrobial activity. The bran extract with the highest antimicrobial activity was then nanoencapsulated using chitosan-olginate nanoparticles. The developed nanocapsules were characterized for their chemical composition, surface morphology, particle size, polydispersive index, antioxidant activity, and encapsulation efficiency. The bran recovery of rice samples ranged from 9.7-13.7%. Ominio bran had the highest ash, fat, anthocyanin, phenolic, and carotenoid content while Galo Malagkit had the highest protein content. The brans of Ominio, Galo Malagkit, and Sinomay had the greatest antioxidant acitivity among the samples and were found to exhibit antibacterial activity against Escherichia coli, Pseudomonas aeruginosa, and Staphylococus aureus. Among the different loading concentrations, 30 mg anthocyanin had the smoothest surface area, smallest particle size, and highest encapsulation efficiency and antioxidant activity. The study suggests that black rice bran samples are excellent sources of natural antioxidants that can be used in the formulation of economically valuable functional foods and pharmaceutical products.
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