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      Effect of far-infrared radiation on the antioxidant activity of rice hulls.

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          Abstract

          After far-infrared (FIR) radiation onto rice hull, a methanolic extract was prepared for the determination of antioxidant ability. After 30 min of FIR treatment, the radical scavenging activity and total phenol contents of rice hull extracts increased from 47.74 to 79.63% and from 0.12 to 0.19 mM, respectively, compared to control. Inhibition of lipid peroxidation in extracts was also increased from 41.07 to 47.96%. According to the GC-MS analysis, more phenolic compounds (p-coumaric acid, 3-vinyl-1-oxybenzene, p-hydroxybenzaldehyde, vanillin, p-hydroxybenzoic acid, and 4,7-dihydroxyvanillic acid) were detected in FIR-irradiated rice hull extract. These results indicated that FIR radiation onto rice hull could liberate and activate covalently bound phenolic compounds that have antioxidant activities.

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          Author and article information

          Journal
          J. Agric. Food Chem.
          Journal of agricultural and food chemistry
          American Chemical Society (ACS)
          0021-8561
          0021-8561
          Jul 16 2003
          : 51
          : 15
          Affiliations
          [1 ] Visiting Scholar, Iowa State University, Ames, Iowa 50011-3150, USA. sclee@kyungnam.ac.kr
          Article
          10.1021/jf0300285
          12848517
          4d20a55c-77ce-4253-bb89-3db7f09caffe
          History

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