A novel single-step low-volume solvent extraction method for quantification of bioactive compounds in different rice bran varieties

dc.contributor.authorManakla S.
dc.contributor.authorPremkamon P.
dc.contributor.authorLilitchan S.
dc.contributor.correspondenceManakla S.
dc.contributor.otherMahidol University
dc.date.accessioned2026-04-11T18:22:29Z
dc.date.available2026-04-11T18:22:29Z
dc.date.issued2026-05-01
dc.description.abstractAbstractA novel single-step low-volume solvent extraction (SLSE) method was developed to quantify γ-oryzanol and ferulic acid in rice bran, reducing solvent consumption and processing time compared with conventional multi-step methods. Once the adsorption coefficients (K<inf>d</inf>) were determined, rapid and accurate quantification and prediction of extractability were enabled. At 30 °C, the K<inf>d</inf> values obtained with methanol were 2.34 for ferulic acid and 1.41 for γ-oryzanol in rice bran, and 2.26 and 1.66 in defatted rice bran. The SLSE method showed good agreement with the partial extraction method, with maximum deviations of 5.09% for ferulic acid and 5.65% for γ-oryzanol (p > 0.05). Based on the K<inf>d</inf> values, 90.0–90.4% of ferulic acid and 84.9–86.9% of γ-oryzanol were extracted at a solvent-to-bran ratio of 4:1, while 94.8–94.9% of ferulic acid and 91.9–93.0% of γ-oryzanol were extracted at 8:1, consistent with the experimental results. The proposed method provides a convenient, economical, and environmentally friendly approach for routine analysis, with potential application to other plant-derived compounds.
dc.identifier.citationJournal of Food Composition and Analysis Vol.153 (2026)
dc.identifier.doi10.1016/j.jfca.2026.109127
dc.identifier.eissn10960481
dc.identifier.issn08891575
dc.identifier.scopus2-s2.0-105034806877
dc.identifier.urihttps://repository.li.mahidol.ac.th/handle/123456789/116132
dc.rights.holderSCOPUS
dc.subjectAgricultural and Biological Sciences
dc.titleA novel single-step low-volume solvent extraction method for quantification of bioactive compounds in different rice bran varieties
dc.typeArticle
mu.datasource.scopushttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=105034806877&origin=inward
oaire.citation.titleJournal of Food Composition and Analysis
oaire.citation.volume153
oairecerif.author.affiliationMahidol University
oairecerif.author.affiliationValaya Alongkorn Rajabhat University

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