DOI QR코드

DOI QR Code

Optimization of Extraction Conditions of Antioxidant Activity and Bioactive Compounds from Rice Bran by Response Surface Methodology

반응표면분석법을 이용한 미강으로부터 항산화 활성 및 생리활성물질의 초음파 추출조건 최적화

  • Gam, Da Hye (Department of Food Science, Sunmoon University) ;
  • Jo, Jae Min (Department of Food Science, Sunmoon University) ;
  • Jung, Hyun Jin (Department of Food Science, Sunmoon University) ;
  • Kim, Jin Woo (Department of Food Science, Sunmoon University)
  • Received : 2018.07.28
  • Accepted : 2018.09.04
  • Published : 2018.12.10

Abstract

The rice's waste byproduct is known as a rice bran and produced annually about 400,000 to 600,000 tons. Most of the rice bran are used as a livestock feed or waste disposal, and needed to be used to produce high-added substances, such as bioactive materials. In this study, extraction conditions of the ultrasound-assisted extraction (UAE) of the rice bran were optimized using a statistically-based optimization. The influence of extraction variables including the extraction time ($X_1$), extraction temperature ($X_2$) and ethanol concentration ($X_3$) were investigated using the response surface methodology in order to determine optimum extraction conditions which maximize total phenolic compounds (TPC), total flavonoid compounds (TFC) and electron donating abilities (EDA). The optimal UAE from rice bran was achieved under the extraction temperature of $94.9^{\circ}C$, extraction time of 41.6 minute and ethanol concentration of 74.0% (v/v) with maximum yields of TPC 2.78 mg GAE/g DM, TFC 1.63 mg QE/g DM and EDA 42.86%. The UAE process shows its potential to the extraction of bioactive and antioxidant compounds from rice bran in a short extraction time and low temperature. Also, it is proposed that rice bran could be considered as food additives and cosmeceutical products.

벼의 도정 부산물을 미강이라고 하며 매년 40-60만 톤의 미강이 도정 부산물로 생산된다. 미강은 일부 가축사료로 사용되거나 버려지는 실정으로 미강으로부터 생리활성물질과 같은 고부가가치 물질 생산을 통한 도정 부산물 활용이 필요하다. 따라서 본 연구에서는 통계학적 최적화를 통한 미강으로부터 총 폴리페놀 함량(TPC), 총 플라보노이드 함량(TFC) 및 라디칼 소거능 활성(EDA) 증대를 위해 초음파 추출의 주요 공정조건인 추출시간($X_1$), 추출온도($X_2$), 에탄올 농도($X_3$)를 중심합성계획법을 이용하여 최적화하였다. 중심합성계획법을 통해 최적조건을 도출한 결과 추출온도 $94.9^{\circ}C$, 추출시간 41.6 min, 에탄올 농도 74.0% (v/v) 조건에서 TPC 2.78 mg GAE/g DM, TFC 1.63 mg QE/g DM, EDA 42.86%를 얻을 수 있었다, 이를 통해 초음파 추출공정은 $100^{\circ}C$ 이하의 저온 추출 조건에서 42 min의 짧은 추출을 통해 미강으로부터 생리활성 및 항산화 화합물의 추출에 효과적임을 확인하였으며 미강 추출물의 식품첨가 및 화장품 원료로서의 이용 가능성을 확보하였다.

Keywords

GOOOB2_2018_v29n6_726_f0001.png 이미지

Figure 1. Effect of independent variables on TPC.

GOOOB2_2018_v29n6_726_f0002.png 이미지

Figure 2. 3-D Response surface graph of TPC.

GOOOB2_2018_v29n6_726_f0003.png 이미지

Figure 3. Effect of independent variables on TFC.

GOOOB2_2018_v29n6_726_f0004.png 이미지

Figure 4. 3-D Response surface graph of TFC.

GOOOB2_2018_v29n6_726_f0005.png 이미지

Figure 5. Effect of independent variables on DPPH.

GOOOB2_2018_v29n6_726_f0006.png 이미지

Figure 6. 3-D Response surface graph of DPPH.

GOOOB2_2018_v29n6_726_f0007.png 이미지

Figure 7. Superimposing contour map of optimized conditions for TPC, TFC, DPPH.

Table 1. Levels in Extraction Condition for Rice Bran Based on Central Composite Design with Coded Values

GOOOB2_2018_v29n6_726_t0001.png 이미지

Table 2. Central Composite Design for Optimization of Extraction Condition for Rice Bran Based on Un-coded Values

GOOOB2_2018_v29n6_726_t0002.png 이미지

Table 3. Experimental Data on Total Phenolic Content (TPC), Total Flavonoid Content (TFC) and Electron Donation Ability (EDA) of Extract by Central Composite Design for Response Surface Methodology

GOOOB2_2018_v29n6_726_t0003.png 이미지

Table 4. Analysis of Variance (ANOVA) of the Experimental Results of Central Composite Design for Full Quadratic Model

GOOOB2_2018_v29n6_726_t0004.png 이미지

Table 5. Second-order Polynominal Equations Developed by Central Composite Design for the Optimization of Extraction Conditions of Rice Bran

GOOOB2_2018_v29n6_726_t0005.png 이미지

Table 6. Optimization of Extraction Condition for Response Variables by Superimposing Contour Map Using Three Variables Simultaneously

GOOOB2_2018_v29n6_726_t0006.png 이미지

References

  1. A. R. Chun, Y. Y. Lee, D. J. Kim, M. R. Yoon, S. K. Oh, I. S. Choi, and H. C. Hong, Cultivar Comparison on Tocopherols, Tocotrienols, and Antioxidant Compounds in Rice Bran, J. Crop. Sci. Biotechnol., 58(4), 367-375 (2013).
  2. H. J. Kim, J. H. Wee, and E. J. Yang, Optimal Conditions for Anthocyanin Extraction from Black Rice Bran and Storage Stability of Anthocyanin Extract, J. Korean Soc. Food Sci. Nutr., 44(10), 1543-1549 (2015). https://doi.org/10.3746/jkfn.2015.44.10.1543
  3. S. J. Park, E. S. Kim, Y. S. Choi, and J. D. Kim, Effcts of Sophorae fructus on Antioxidative Activities and Lipid Levels in Rats, J. Korean Soc. Food Sci. Nutr., 37(9), 1120-1125 (2008). https://doi.org/10.3746/JKFN.2008.37.9.1120
  4. S. J. Oh, J. H. Lee, K. S. Ko, D. B. Shin, and S. C. Ko, Antioxidative activity, including Inhibitory activities of ACE, APN and ${\alpha}$-amylase, in Theaceae Plants Native to Jeju Island, Korean J. Plant Res., 23(5), 406-414 (2010).
  5. S. K. Oh, D. J. Kim, A. R. Chun, M. R. Yoon, K. J. Kim, J. S. Lee, H. C. Hong, and Y. K. Kim, Antioxidant Compounds and Antioxidant Activities of Ethanol Extracts from Milling By-products of Rice Cultivars, J. Korean Soc. Food Sci. Nutr., 39(4), 624-630 (2010). https://doi.org/10.3746/JKFN.2010.39.4.624
  6. H. Y. Ahn, D. J. Choe, B. K. Kim, J. H. Lee, and Y. S. Cho, Bioactive Materials and Antioxidant Properties of Fermented Rice-bran Extract, J. Life Sci., 25(9), 1014-1020 (2015). https://doi.org/10.5352/JLS.2015.25.9.1014
  7. I. H. Kim and C. J. Kim, Separatipon of Oryzanol from the Refining By-Product of Rice Bran Oil, Food Sci. Biotechnol., 23(1), 76-80 (1991).
  8. E. J. Shin, S. W. Chung, and J. T. Hwang, Effect of ${\gamma}$-Oryzanol on Proliferation and Apoptosis of AGS Human Gastric Carcinoma Cell, Biotechnol. Bioprocess Eng., 32(2), 83-89 (2017).
  9. D. J. Kim, S. N. Ryu, S. J. Han, H. Y. Kim, J. H. Kim, and S. G. Hong, In vivo Immunological Activity in Fermentation with Black Rice Bran, J. Food Nutr., 24(3), 273-281 (2011).
  10. H. M. Ham, K. S. Woo, Y. Y. Lee, J. Y. Park, B. W. Lee, Y. H. Choi, I. H. Kim, and J. S. Lee, Comparison of Antioxidant Activities of Rice Bran Extracts by Different Extraction Methods, J. Korean Soc. Food Sci. Nutr., 45(11), 1691-1695 (2016). https://doi.org/10.3746/JKFN.2016.45.11.1691
  11. T. H. Kim, S. Jang, A. R. Lee, A. Y. Lee, G. Y. Choi, and H. K. Kim, Optimization of Extraction Conditions for Swertiamarin in Swertia japonica Makino, Korean J. Herbology., 29(1), 13-18 (2014).
  12. D. I. Kim and J. H. Hong, Optimization of Ethanol Extraction Conditions for Functional Components from Lespedeza cuneata Using Response Surface Methodology, Korean J. Food Cooking Sci., 28(3), 702-712 (2012).
  13. M. J. Park, S. B. Kim, S. J. Kim, K. M. Kim, S. Y. Choi, M. Chang, and G. C. Kim, Optimization of spray drying conditions of soft persimmon and milk mixture using response surface methodology, Korean J. Food Preserv., 24(7), 957-964 (2017). https://doi.org/10.11002/KJFP.2017.24.7.957
  14. Y. S. Kim, O. J. Kwon, H. J. Suh, and S. Park, Antioxidant properties of brownish natural dyeing agents from medicinal plant, Korean J. Food Preserv., 23(3), 387-392 (2016). https://doi.org/10.11002/KJFP.2016.23.3.387
  15. J. W. Kim, J. S. Moon, and T. B. Choe, Comparison of Antioxidant Activity of Kenaf Extract and its Flavonoids, Asin. J. Beauty Cosmetol., 12(2), 203-210 (2014).
  16. Y. J. So, M. W. Lee, K. M. Yoo, H. J. Kang, and I. K. Hwang, Physicochemical Characteristics and Antioxidant Activity of Dutch Coffee Depending on Different Extraction Conditions and Storage, Food Sci. Biotechnol., 46(6), 671-676 (2014).
  17. J. G. Lee, Antioxidant Activities and Monacolin K Production on Solid-State Fermentation of Diverse Yam by Aspergillus Species Strain, Korean J. Microbiol., 50(1), 53-59 (2014). https://doi.org/10.7845/kjm.2014.4004
  18. E. H. Lee, N. H. Kim, M. J. Park, E. J. Hong, K. T. Park, B. J. An, D. H. Ahn, and Y. J. Cho, Functional food activities of extracts from Pinus densiflora root, Korean J. Food Preserv., 23(1), 110-116 (2016). https://doi.org/10.11002/kjfp.2016.23.1.110
  19. Y. G. Moon, K. S. Choi, K. J. Lee, K. Y. Kim, and M. S. Heo, Lactic Acid Bacterias Growth, Antioxidant Activities and Antimicrobial Activity on Fish Pathogenic Bacteria by Native Plant Extracts, Jeju Island, Korean J. Microbiol. Biotechnol., 35(3), 210-219 (2007).
  20. J. Y. Hong and S. R. Shin, Study of antioxidant activities of extracts from Metaplexis japonica leaf and stem, Korean J. Food Preserv., 22(6), 878-885 (2015). https://doi.org/10.11002/KJFP.2015.22.6.878
  21. S. B. Yun, Y. R. Lee, N. K. Lee, E. J. Jeong, and Y. S. Jeong, Optimization of Microwave Extraction Conditions for Antioxidant Phenolic Compounds from Ligustrum lucidum Aiton Using Response Surface Methodology, J. Korean Soc. Food Sci. Nutr., 43(4), 570-576 (2014). https://doi.org/10.3746/jkfn.2014.43.4.570
  22. H. J. Park, G. M. Yoon, S. H. Lee, G. Y. Jang, M. Y. Kim, L. Meishan, J. S. Lee, and H. S. Jeong, Effects of Extraction Temperature and Time on Antioxidant Activities of Rhus verniciflua Extract, J. Korean Soc. Food Sci. Nutr., 42(11), 1776-1782 (2013). https://doi.org/10.3746/jkfn.2013.42.11.1776
  23. Y. S. Kim, R. S. Kim, J. H. Moon, J. R. Ji, H. D. Choi, and Y. K. Park, Optimization of Extraction Conditions of Polyphenolic Compounds from Apple Pomace by Response Surface Methodology, Food Sci. Biotechnol., 41(3), 245-250 (2009).
  24. E. J. Kim, J. Y. Choi, M. R. Yu, M. Y. Kim, S. H. Lee, and B. H. Lee, Total Polyphenols, Total Flavonoid Contents, and Antioxidant Activity of Korean Natural and Medicinal Plants, Food Sci. Biotechnol., 44(3), 337-342 (2012).
  25. D. L. Min, S. W. Lim, J. B. Ahn, and Y. J. Choi, Optimization of Ethanol Extraction Conditions for Antioxidants from Zizyphus jujuba Mill. Leaves Using Response Surface Methodology, Food Sci. Biotechnol., 42(6), 733-738 (2010).
  26. J. S. Kim, D. J. Hwang, E. J. Kang, K. M. Kim, S. Y. Choi, and G. C. Kim, Antioxidant Capacities and Inhibitory Activity on Angiotension Converting Enzyme of Dried Lotus Root by Different Pretreatment, J. East Asian Soc. Dietary Life., 25(4), 667-671 (2015). https://doi.org/10.17495/easdl.2015.8.25.4.667
  27. E. J. Park, J. J. Ahn, and J. H. Kwon, Effect of Reflux Conditions on Extraction Properties and Antioxidant Activity of Freeze-Dried Schisandra chinensis, Korean J. Food Sci. Technol., 45(5), 550-556 (2013). https://doi.org/10.9721/KJFST.2013.45.5.550
  28. S. K. Oh, D. J. Kim, A. R. Chun, M. R. Yoon, K. J. Kim, J. S. Lee, H. C. Hong, and Y. K. Kim, Antioxidant Compounds and Antioxidant Activities of Ethanol Extracts from Milling By-products of Rice Cultivars, J. Korean Soc Food Sci Nutr., 39(4), 624-630 (2010). https://doi.org/10.3746/JKFN.2010.39.4.624
  29. D. J. Kim, S. K. Oh, M. R. Yoon, A. R. Chun, H. C. Hong, J. S. Lee, and Y. K. Kim, Antioxidant Compounds and Antioxidant Activities of the 70% Ethanol Extracts from Brown and Milled Rice by Cultivar, J. Korean Soc. Food Sci. Nutr., 39(3), 467-473 (2010). https://doi.org/10.3746/JKFN.2010.39.3.467