The analysis of nutritional value, total phenolic and flavonoid contents, and antioxidant activities from the ethanolic extracts of the roasted broken brown rice powder
Keywords:Roasted broken brown rice powder, Ethanolic extracts, Total phenolic and flavonoid contents, Antioxidant activities, Nutritional value
The objective of this study was to determine the nutritional value, total phenolic and flavonoid contents, and antioxidant activities of the roasted broken brown rice powder. The roasted broken brown rice powder was dried at 60 °C for 3 h in a hot air oven and extracted with absolute ethanol by using ultrasonic technique. Then, the sample was filtered to separate the residue and mixture solution and dried to remove the solvent by rotary evaporator for obtaining the ethanolic crude extract. Finally, the crude extract was collected and determined proximate composition, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant capacity. The results revealed that the percentage crude extract of the extraction yield was 0.47% by weight with crude carbohydrate (74.47% w w−1), crude protein (8.11% w w−1), and fat (0.05% w w−1), respectively. The TPC and TFC were found at an average of 20.40 ± 0.37 mg GAE g−1 crude extract and 4.58 ± 0.19 mg QE g−1 crude extract, respectively. Moreover, the sample has highly efficient antioxidants activity similar to a standard Trolox solution. Therefore, it was reasonably concluded that the roasted broken brown rice powder product was rich in beneficial nutrients for the health effects and represented adding value to a by–product of rice production.
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