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Date Published: 22/10/2023
Abstract Views: 482
Views PDF: 262
DOI: https://doi.org/10.56283/1859-0381/634
Issue
Vol. 19 No. 6 (2023)
Section
ORIGINAL RESEARCH
How to Cite
1.
NGUYEN PT, NGUYEN HT. STUDY FOR DETAMINATION OF YOUNG LEAF EXTRACTED BIOACTIVES FROM RICE VARIETY HUYET RONG AND APPLICABILITY. Tạp chí Dinh dưỡng và Thực phẩm. 2023;19(6):1-9. doi:10.56283/1859-0381/634

STUDY FOR DETAMINATION OF YOUNG LEAF EXTRACTED BIOACTIVES FROM RICE VARIETY HUYET RONG AND APPLICABILITY

Phu Tho NGUYEN1,, Huu Thanh NGUYEN1
1 An Giang University

Main Article Content

Abstract

Aims: This study aims to analyze the phytochemical compounds, antioxidant and antibacterial activities of the ethanol extract obtained from young rice leaves of Huyet Rong variety.


Methods: Young rice leaf extract powder of Huyet Rong variety was measured for total phenolic content, total flavonoid content and total chlorophyll content, and tested for antioxidant activities in reducing power (RP), 2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assays. Agar well diffusion method was used to test antibacterial activity against Staphylococcus aureus and Escherichia coli. The phytochemical compounds in young rice leaf powder were determined by GC-MS.


Results: The extract contained a total of 3.15 ± 0.43 mg GAE/g, 0.86 ± 0.03 mg QE/g, and 1.29 ± 0.11 mg/g of polyphenols, flavonoids, and chlorophyll, respectively. The antioxidant activity of the rice extract was evaluated using DPPH, ABTS, and RP assays, which yielded IC50 values of 344.52 ± 5.22 µg/mL, 789.63 ± 7.56 µg/mL, and 789.63 ± 7.56 µg/mL, respectively. Additionally, the extract exhibited antibacterial effects against both Staphylococcus aureus and Escherichia coli. According to GC-MS analysis, the primary phytochemical compounds present in the extract were 1,2-Benzenedicarboxylic acid, diisooctyl ester (91.75%), followed by phytol (2.25%) and stigmasterol (1.29%).


Conclusion: The young rice leaf extracts could serve as a valuable source of phytochemical compounds that could be utilized as supplements in various functional food applications.

Article Details

Keywords

Chlorophyll, antioxidants, flavonoids, GC-MS, polyphenols

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