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Cellulase-assisted extraction of phenolic compounds from rice bran (Oryza sativa L.): process optimization and characterization

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Abstract

This study investigated the improvement in the extraction of antioxidant phenolic compounds from a by-product of the food industry, rice bran, using hydrolytic enzymes. To this purpose, the optimization process of obtaining these compounds was carried out, as well as chemical characterization of the rice bran extracts by high performance liquid chromatography (HPLC) and the determination of their antioxidant activity. First, the parameters that affect the extraction process, such as the type on enzyme, temperature and pH of the solution, the extraction time and the enzyme concentration used for obtaining phenolic compounds were studied. The influence of these factors was later examined by characterizing the compounds obtained by HPLC, and the antioxidant activity of the extracts. The optimum conditions were: temperature 35 °C, pH 3.0 solution, extraction time 4 hours and cellulase content of 1.0%. In these conditions, extraction yield ranged from 3.45 ± 0.9 mg ferulic acid/100 g rice bran (without cellulase) to 14.3 ± 2.2 mg ferulic acid/100 g rice bran (with 1 % cellulase). Finally, the increases in antioxidant activity are lighter than those produced in the concentration of phenolic compounds, so we concluded that the enhancement in bioactivity is more limited when cellulase enzyme-assisted extractions were carried out in rice bran.

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Acknowledgements

The authors are grateful to the Junta de Extremadura and the European FEDER Funds for the financial support (IB16208, AGA002/GR18192). This work was also financed by INIA (RTA2015-00001-00-00). Sara Martillanes thanks the Valhondo Calaff Foundation for the pre-doctoral fellowship.

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Authors and Affiliations

  1. Agricultural Engineering School, University of Extremadura, Avda. Adolfo Suárez s/n, 06007, Badajoz, Spain

    Sara Martillanes, María Concepción Ayuso-Yuste & María Josefa Bernalte

  2. University Research Institute of Agricultural Resource, Avda. de Elvas, s/n, 06071, Badajoz, Spain

    María Concepción Ayuso-Yuste & María Josefa Bernalte

  3. Department of Organic and Inorganic Chemistry, IACYS-Unidad de Química Verde y Desarrollo Sostenible, University of Extremadura, 06006, Badajoz, Spain

    María Victoria Gil

  4. Technological Institute of Food and Agriculture (CICYTEX-INTAEX). Government of Extremadura. Avda. Adolfo Suárez s/n, 06007, Badajoz, Spain

    Jonathan Delgado-Adámez

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  1. Sara Martillanes
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  2. María Concepción Ayuso-Yuste
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  3. María Josefa Bernalte
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  4. María Victoria Gil
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  5. Jonathan Delgado-Adámez
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Correspondence to Jonathan Delgado-Adámez.

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Martillanes, S., Ayuso-Yuste, M.C., Bernalte, M.J. et al. Cellulase-assisted extraction of phenolic compounds from rice bran (Oryza sativa L.): process optimization and characterization. Food Measure 15, 1719–1726 (2021). https://doi.org/10.1007/s11694-020-00773-x

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  • DOI: https://doi.org/10.1007/s11694-020-00773-x

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