Jump to main content
Jump to site search

Issue 5, 2019
Previous Article Next Article

Exploiting the bioactive properties of γ-oryzanol from bran of different exotic rice varieties

Author affiliations

Abstract

The rice industry is one of the most significant food industries since rice is a widely consumed cereal in the world. As a result of this substantial production, the rice industry has a significant amount of side streams, including bran, representing millions of tons of raw materials mainly designated to animal feed. Rice bran is a rich source of γ-oryzanol, a bioactive compound with substantial health benefits. In this perspective, different bran rice samples from distinct germplasm origins (Philippines, Italy and Portugal) were studied for their γ-oryzanol content by HPLC-PDA, cytotoxicity in four human tumour cell lines, hepatotoxicity in a normal cell line and for their antimicrobial effects on different bacterial and fungal strains. The Ballatinao sample presented the strongest activity against all the tumour cell lines, and was also the sample showing the highest amount of γ-oryzanol, suggesting its contribution to the exhibited cytotoxic properties. Regarding the antimicrobial activity, the tested samples were able to inhibit the majority of bacterial and fungal strains, with the Portuguese Ceres sample being the one presenting the highest bacterial inhibition and the Maluit and Dinorado samples, the highest fungal inhibition. Overall, the results show that rice bran extracts may be considered as potential candidates for antimicrobial agents when incorporated into food matrices.

Graphical abstract: Exploiting the bioactive properties of γ-oryzanol from bran of different exotic rice varieties

Back to tab navigation

Article information


Submitted
28 Dec 2018
Accepted
19 Mar 2019
First published
20 Mar 2019

Food Funct., 2019,10, 2382-2389
Article type
Paper

Exploiting the bioactive properties of γ-oryzanol from bran of different exotic rice varieties

A. Castanho, M. Lageiro, R. C. Calhelha, I. C. F. R. Ferreira, M. Sokovic, L. M. Cunha and C. Brites, Food Funct., 2019, 10, 2382 DOI: 10.1039/C8FO02596G

To request permission to reproduce material from this article, please go to the Copyright Clearance Center request page.

If you are an author contributing to an RSC publication, you do not need to request permission provided correct acknowledgement is given.

If you are the author of this article, you do not need to request permission to reproduce figures and diagrams provided correct acknowledgement is given. If you want to reproduce the whole article in a third-party publication (excluding your thesis/dissertation for which permission is not required) please go to the Copyright Clearance Center request page.

Read more about how to correctly acknowledge RSC content.


Social activity

Search articles by author

Spotlight

Advertisements