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Date Published: 22/04/2023
Abstract Views: 361
Views PDF: 216
DOI: https://doi.org/10.56283/1859-0381/394
Issue
Vol. 18 No. 5+6 (2022)
Section
ORIGINAL RESEARCH
How to Cite
1.
NGUYEN TTU, NGUYEN PT, NGUYEN HT, DANG CT, NGUYEN TPT. ASSESSMENT OF CHANGES IN BIOACTIVE ACTIVES CONTENT AND ANTIOXIDANT ACTIVITY OF YOUNG RICE LEAF (Oryza sativa) POWDER DURING PROCESSING. Tạp chí Dinh dưỡng và Thực phẩm. 2023;18(5+6):10-19. doi:10.56283/1859-0381/394

ASSESSMENT OF CHANGES IN BIOACTIVE ACTIVES CONTENT AND ANTIOXIDANT ACTIVITY OF YOUNG RICE LEAF (Oryza sativa) POWDER DURING PROCESSING

Thi To Uyen NGUYEN, Phu Tho NGUYEN1,, Huu Thanh NGUYEN, Chi Thien DANG, Thi Phuong Thao NGUYEN
1 Trường Đại học An Giang

Main Article Content

Abstract

Aims: Determination of optimal processing conditions to produce young rice leaf powder containing maximum beneficial biological compounds such as chlorophylls and polyphenols.


Methods: The study used IR50404 rice cultivar harvested at 5 weeks of age to produce rice leaf powder. There were influencing factors including the methods of enzyme inactivation, methods of extraction and spray drying, towards the contents of chlorophylls, polyphenols and the 1,1-Diphenyl-2-picrylhydrazyl free radical scavenging ability in rice leaf powder.


Results: The results showed that the blanching process for 4 minutes inhibited the polyphenol oxidase enzyme activity up to 84%, and the highest total levels of chlorophylls and polyphenols were obtained when using ethanol extracted at 60% with a solvent: young rice leaf ratio of 10:1, spray drying at 120 oC was effective to maintain the maximum total content of chlorophylls (1338.82 µg/g dry), polyphenols (4.25 mg/g dry), and the antioxidant activity (1.71 µmol TE/g dry) of young rice leaf powder.


Conclusion: The processing conditions including blanching for 4 minutes, the extraction of bioactive compounds by 60% ethanol with a solvent: young rice ratio of 10:1, and spray drying temperature at 120 oC were suitable to produce young rice leaf powder which could be applied in research, production of functional foods, pharmaceuticals and cosmetics.

Article Details

Keywords

Antioxidant, chlorophylls, polyphenols, young rice leave

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