title: Comparative study on conventional, ultrasonication and microwave assisted extraction of γ-oryzanol from rice bran.
abstract: In present study, conventional, ultrasonic and microwave assisted extraction methods were compared with the aim of optimizing best fitting solvent and method, solvent concentration and digestion time for high yield of γ-oryzanol from rice bran. Petroleum ether, hexane and methanol were used to prepare extracts. Extraction yield were evaluated for giving high crude oil yield, total phenolic content (TPC) and γ-oryzanol content. Gas chromatography-mass spectrophotometry was used for the determination of γ-oryzanol concentration. The highest concentration of γ-oryzanol was detected in methanolic extracts of microwave treatment (85.0 ppm) followed by ultrasonication (82.0 ppm) and conventional extraction method (73.5 ppm). Concentration of γ-oryzanol present in the extracts was found to be directly proportional to the total phenolic content. A combination of 80 % methanolic concentration and 55 minutes digestion time of microwave treatment yielded the best extraction method for TPC and thus γ-oryzanol (105 ppm).
authors.affiliation: Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106 India ; Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana 132001 India.
authors.forename: Pramod
authors.initials: P
authors.lastname: Kumar
authors.affiliation: Centre of Food Science & Technology, Banaras Hindu University, Varanasi, Uttar Pradesh 221005 India.
authors.forename: Devbrat
authors.initials: D
authors.lastname: Yadav
authors.affiliation: Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106 India.
authors.forename: Pradyuman
authors.initials: P
authors.lastname: Kumar
authors.affiliation: Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106 India.
authors.forename: Paramjeet Singh
authors.initials: PS
authors.lastname: Panesar
authors.affiliation: Centre of Food Science & Technology, Banaras Hindu University, Varanasi, Uttar Pradesh 221005 India.
authors.forename: Durga Shankar
authors.initials: DS
authors.lastname: Bunkar
authors.affiliation: Centre of Food Science & Technology, Banaras Hindu University, Varanasi, Uttar Pradesh 221005 India.
authors.forename: Diwaker
authors.initials: D
authors.lastname: Mishra
authors.affiliation: Dairy Technology Division, SRS, National Dairy Research Institute, Adagodi, Bangluru 530030 India.
authors.forename: H K
authors.initials: HK
authors.lastname: Chopra
keywords: Microwave assisted extraction; Total phenolic content; Ultrasonication; γ-oryzanol