TY - JOUR
T1 - Investigating the influence of methanol:chloroform:water solvent ratios on the extraction process of tocotrienols from rice bran oil
AU - Fathina, Kanya Ardelia
AU - Arbianti, Rita
AU - Utami, Tania Surya
N1 - Publisher Copyright:
© 2024 Author(s).
PY - 2024/11/25
Y1 - 2024/11/25
N2 - Tocotrienols, belonging to the vitamin E family, exhibit neuroprotective, antioxidant, anticancer, and cholesterol-lowering attributes. A significant reservoir of tocotrienols is found within rice bran. Notably, rice bran oil stands as one of the most abundant vegetable oils in terms of tocotrienol content. This study aims to amplify tocotrienol levels in rice bran oil by fermenting rice bran with the fungus Aspergillus terreus, and by modulating the solvent ratio of methanol:chloroform:water during the extraction process. The research involves a comprehensive approach that encompasses solid-state fermentation of rice bran, succeeded by rice bran oil extraction utilizing the Bligh-Dyer method. This extracted oil is subsequently analyzed using UV spectrophotometry and GC/MS to ascertain tocotrienol levels within the rice bran oil. Findings from the study highlight an optimum solvent ratio of methanol:chloroform:water at 1:1.5:0.9 (v/v/v). Through this optimal configuration, the tocotrienol concentration escalates from 2541.44 ppm to 3642.79 ppm. Furthermore, the introduction of fermentation leads to a rise in tocotrienol levels within the extracted rice bran oil, ascending from 2541.44 ppm to 3257.66 ppm. The resultant rice bran oil extract also presents an array of antioxidant compounds, including n-hexadecanoic acid, benzoic acid, and chlorogenic acid. This collective insight underscores the potential for enhancing tocotrienol levels in rice bran oil through controlled fermentation and strategic solvent ratio adjustments, thereby enriching its potential health benefits.
AB - Tocotrienols, belonging to the vitamin E family, exhibit neuroprotective, antioxidant, anticancer, and cholesterol-lowering attributes. A significant reservoir of tocotrienols is found within rice bran. Notably, rice bran oil stands as one of the most abundant vegetable oils in terms of tocotrienol content. This study aims to amplify tocotrienol levels in rice bran oil by fermenting rice bran with the fungus Aspergillus terreus, and by modulating the solvent ratio of methanol:chloroform:water during the extraction process. The research involves a comprehensive approach that encompasses solid-state fermentation of rice bran, succeeded by rice bran oil extraction utilizing the Bligh-Dyer method. This extracted oil is subsequently analyzed using UV spectrophotometry and GC/MS to ascertain tocotrienol levels within the rice bran oil. Findings from the study highlight an optimum solvent ratio of methanol:chloroform:water at 1:1.5:0.9 (v/v/v). Through this optimal configuration, the tocotrienol concentration escalates from 2541.44 ppm to 3642.79 ppm. Furthermore, the introduction of fermentation leads to a rise in tocotrienol levels within the extracted rice bran oil, ascending from 2541.44 ppm to 3257.66 ppm. The resultant rice bran oil extract also presents an array of antioxidant compounds, including n-hexadecanoic acid, benzoic acid, and chlorogenic acid. This collective insight underscores the potential for enhancing tocotrienol levels in rice bran oil through controlled fermentation and strategic solvent ratio adjustments, thereby enriching its potential health benefits.
UR - http://www.scopus.com/inward/record.url?scp=85212214319&partnerID=8YFLogxK
U2 - 10.1063/5.0236760
DO - 10.1063/5.0236760
M3 - Conference article
AN - SCOPUS:85212214319
SN - 0094-243X
VL - 3215
JO - AIP Conference Proceedings
JF - AIP Conference Proceedings
IS - 1
M1 - 070001
T2 - 18th International Conference on Quality in Research, QiR 2023
Y2 - 23 October 2023 through 25 October 2023
ER -