Effect of Far-Infrared Irradiation on the Antioxidant Activity of Extracts from Rice Hulls
2005
Park, J.H. (Kyungnam University, Masan, Republic of Korea) | Jin, J.H. (Kyungnam University, Masan, Republic of Korea) | Kim, H.J. (Kyungnam University, Masan, Republic of Korea) | Park, H.R. (Kyungnam University, Masan, Republic of Korea) | Lee, S.C. (Kyungnam University, Masan, Republic of Korea), E-mail: [email protected]
The effect of far-infrared (FIR) irradiation on the antioxidant activity of extracts from rice hulls was evaluated. Rice hulls (9 g) were placed in Pyrex petri dishes (8.0 cm diameter) and irradiated at 80, 90, 100, 110, 120, 130 or 140℃ for 10, 20, 30, 40, 50 or 60 min with a FIR heater, respectively. After FIR irradiation, methanol extract of rice hulls was prepared, and total phenol contents (TPC) and radical scavenging activity (RSA) of the extracts were determined. FIR irradiation of rice hulls at 110℃ for 60 min increased TPC of the methanol extract from 51.6 μM to 104.3 μM compared to those of non-irradiated control.
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