Evaluation of Antioxidant Activity by DPPH Radical Scavenging Assay in Rice Bran Oil from Khao Jek Chuey Sao Hai (Oryza sativa L.) Collected from Four Locations in Saraburi Province
Keywords:
Rice bran oil (RBO), Antioxidant activity, DPPH radical scavenging assay, Khao Jek Chuey Sao Hai, Total flavonoid contentAbstract
Khao Jek Chuey Sao Hai, a geographical indication (GI) rice variety from Saraburi Province, Thailand, is in decline despite its historical value. As a native variety, it offers potential for value-added applications. Rice bran, an agricultural byproduct, can be converted into a value-added product through rice bran oil (RBO) extraction, owing to its antioxidant-rich bioactive compounds. This study examines the antioxidant properties of RBO from Khao Jek Chuey Sao Hai, extracted via supercritical CO2 under varying conditions. Extraction was conducted for 3 hours under four conditions: A (40°C, 15 MPa), B (40°C, 30 MPa), C (50°C, 15 MPa), and D (50°C, 30 MPa). Antioxidant activity was assessed using the DPPH assay by calculating the IC50 value. Condition D yielded the highest antioxidant activity (IC50 = 378.80 µg/mL), compared to ascorbic acid (IC50 = 135.72 µg/mL). Using condition D, RBO from four districts—Muang Saraburi District, Sao Hai District, Nong Saeng District, and Kaeng Khoi District—was analyzed for antioxidant activity and flavonoid content. The rice extract from Sao Hai District showed the strongest activity (IC50 = 332.31 µg/mL) despite low flavonoid content (22.95 mg QE/g), whereas the extract of rice from Nong Saeng District exhibited moderate activity (IC50 = 417.52 µg/mL) with the highest flavonoid level (74.72 mg QE/g). The results indicate that temperature and pressure are critical factors influencing the antioxidant activity of extracts obtained through supercritical CO2 extraction. Furthermore, the antioxidant activity varies among the sources of RBO, and compounds beyond flavonoids may contribute to the antioxidant effects. These results can serve as a foundation for the development of rice bran oil-based products, thereby enhancing the value of Khao Jek Chuey Sao Hai rice for local farmers and entrepreneurs in the future.
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