Phenolic compounds and bioactivity ot husk trom different rice cultivars
Conference Paper
Overview
Overview
abstract
There is a growing interest in food industry to valorize by-products from food production waste,
and husk represents near 20% of raw material for rice millers. This study aimed to characterize the
rice husk phenolic compounds extracted from different varieties ("Maçarico", "Ronaldo", "Ceres"COTARROZ) that may contribute to valorize these by-products. The in vitro antioxidant properties
of the phenolic extracts were also investigated. The phenolic composition of extracts under study
was identified and fully characterized by HPLC-DAD-ESI -HRMS/MS. The in vitro antioxidant activity
of the extracts was assayed by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging method,
and the ferric reducing antioxidant power (FRAP). The LC-DAD-MS profile of the three rice husk
extracts presented as main compounds tricin derivatives, including tricin-glycosides and tricinlignans.
Ceres husk presented the highest tricin compounds, while Maçarico husk showed lower
amount of these compounds. The antioxidant capacity evaluated by DPPH and FRAP assays follow
the same trend as the phenolic profiles. The results show that Ceres husk have potential to be
valorized in order to provide flavonoids compounds that can increase paddy rice shelf life. Future
works will be conducted in order to evaluate also their antibacterial and cytotoxic properties
against tumor and non-tumor cells.
