Determination of antioxidant components in rice bran oil extracted by microwave-assisted method

I. G. Zigoneanu, L. Williams, Z. Xu, C. M. Sabliov

Research output: Contribution to journalArticlepeer-review

136 Scopus citations


Rice bran oil was extracted by microwave-assisted extraction with isopropanol and hexane using a solvent-to-rice bran ratio of 3:1 (w/w). The experiments were done in triplicate at 40, 60, 80, 100, and 120 °C with a total extraction time of 15 min/sample. The oil components were separated by normal-phase HPLC and quantified with a fluorescence detector. The radical scavenging capability of the oil was tested with DPPH and was expressed as μmol Trolox Equivalent Antioxidant Activity. The increase in total vitamin E with temperature from 40 to 120 °C was 59.63% for isopropanol and 342.01% for hexane. Isopropanol was the best solvent for the extraction of γ-tocopherol and γ-tocotrienol as compared with hexane for both microwave-assisted and conventional solvent extraction. Isopropanol was better for oil yield extraction at high temperatures. Samples extracted with isopropanol at 120 °C had higher antioxidant activity. No differences in oil yield, total vitamin E, and antioxidant activity of oil was noticed between the two methods (microwave-assisted and solvent extractions), at 40 °C. No degradation of α-tocopherol was noticed during the process.

Original languageEnglish (US)
Pages (from-to)4910-4918
Number of pages9
JournalBioresource Technology
Issue number11
StatePublished - Jul 2008
Externally publishedYes


  • Antioxidant activity
  • Degradation
  • Microwave extraction
  • Rice bran oil
  • Vitamin E

ASJC Scopus subject areas

  • Bioengineering
  • Environmental Engineering
  • Renewable Energy, Sustainability and the Environment
  • Waste Management and Disposal


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