เอกสารการประชุมวิชาการและเสนอผลงานวิจัย มหาวิทยาลัยทักษิณ ครั้งที่ 19 2552 - page 826

„µ¦ž¦³»¤ª·µ„µ¦Â¨³Áœ°Ÿ¨Šµœª·‹´¥¤®µª·š¥µ¨´¥š´„¬·– ‡¦´Ê Šš¸É 19 ž¦³‹Îµže 2552
Abstract
The aim of this study was to determine extract yields, total flavonoid and total phenolic content
as well as antioxidant activity of 5 varieties (Chiang Phatthalung, Leb Nok Pattani, Sang Yod, Jow Phatthalung
and Khem Tawng Phatthalung) of rice hull extracts obtaining from 50 and 70% ethanol extractions. Rice hull
extracts obtaining from 70% ethanol extraction showed relatively higher levels of extract yields, total flavonoid
content, total phenolic content and antioxidant activity by the DPPH-radical scavenging activity assay and
the reducing power assay than those extracted from 50% ethanol. The rice hull extracts prepared from 70%
ethanol extraction exhibited higher levels of extract yields ranging from 2.88-3.26 g/100 g rice hull. The results
showed that the 70% ethanol extracts of Khem Tawng Phatthalung rice hull exhibited the highest total flavonoid
content (54.78 mg ferulic acid/g rice hull) and the total phenolic content (26.56 mg ferulic acid/g rice hull).
The 70% ethanol extracts of Jow Phatthalung rice hull also showed the highest reducing power (108.89 mg ferulic
acid/g rice hull). The 70% ethanol extracts of Sangyod rice hull exhibited the highest DPPH-free radical
scavenging activity (18.03%). No correlation was observed between total flavonoid content or the total phenolic
content and antioxidant activity in rice hull extracts.
Keywords: Rice hull, Antioxidant, total phenolic content, total flavonoid content
‡Î µœÎµ
oµª¤¸ºÉ°šµŠª· š¥µ«µ˜¦rªnµ Oryza sativa Linn. ‹´—°¥¼nĜªŠ«r Gramineae oµª‹´—Áž}œ°µ®µ¦®¨´„ °Š‡œ
Ś¥Â¨³‡œ®¨µ¥ž¦³Áš«ÄœÂ™Á°Á¸¥ ¨³ž¦³Áš«Åš¥„Ȥ¸¨´„¬–³£¼¤·ž¦³Áš«š¸ÉÁ®¤µ³¤˜n°„µ¦ž¨¼„ oµªš¸É—¸š¸É »—
®nŠ®œ¹ÉŠ °Š£¼¤·£µ‡Á°Á¸¥˜³ª´œ°°„ÁŒ¸¥ŠÄ˜o oµªÎµ®¦´„µ¦¦·Ã£‡‹³˜o °ŠœÎµ¤µŸnµœ„¦³ªœ„µ¦¸Á°µÁž¨º°„ oµª
°°„ Ÿ¨·˜£´ –”rš¸Éŗo ‹µ„„µ¦¸oµªÅ—o„n oµª„¨o°ŠÂ¨³ oµª ´— µªÄœ¦¼žÁ˜È¤Á¤¨È— oµªšn°œ®¦º° oµª®´„‹³œÎµÅžÃ¤n
Áž}œÂžjŠ oµª n ªœ¦Îµ oµªµ¤µ¦™œÎµÅž„´—œÊε¤´œ Ÿ¨·˜Áž} œŸ¨·˜£´ –”r°µ®µ¦Á¡ºÉ°»£µ¡ ®¦º°Ÿ¨·˜Áž} œ°µ®µ¦´˜ªr
Î µ®¦´Áž¨º°„ oµª®¦º°š¸ÉµªoµœÁ¦¸¥„ªnµ “„¨” ¤¸ž¦· ¤µ–¦o°¥¨³ 20 °Š o µªÁž¨º°„š´ÊŠ®¤— „¨‹³ÄoÁ¡ºÉ°„µ¦
Á¡µ³ž¨¼ „×¥œÎµÅžÁž}œnªœŸ¤„´ —·œ ®¦º°—Ÿ¤„´Ž¸Á¤œ˜rÁ¡ºÉ°Ÿ¨·˜°· “¨È°„ ˜n°¥n µŠÅ¦„Șµ¤Â„¨¤µ„„ªnµ
¦o°¥¨³ 30 ‹³Äo Áž}œÂ®¨nŠ °Š¡¨´ ŠŠµœÁºÊ°Á¡¨·ŠÄœ„µ¦Ÿ¨·˜Å°œÊÎ µÄœÃ¦Š¸oµª ‹³Á®È œÅ—oªnµ„µ¦Äo ž¦³Ã¥œr‹µ„
Áž¨º °„ oµª¥´Š¤¸œo °¥ ¨³Áž}œ„µ¦Á¡·É¤¤¼¨‡n µÅ¤n¤µ„œ´„ µ¦ž¦³„°¢eœ°¨·„‹´—Áž} œµ¦š¸É¤¸Ÿ¨ÄœšµŠ¸ª£µ¡Ã—¥¤¸
‡»–¤´˜·Äœ„µ¦Áž}œµ¦˜oµœ°œ» ¤¼¨°· ¦³ žj °Š„´œ„µ¦Á„· —¤³Á¦ÈŠ ˜oµœ°µ„µ¦Â¡o ˜o µœÅª¦´ ¨³˜oµœ„µ¦°´„Á
Áž}œ˜o œ ž{‹‹»´œ¤¸ „µ¦Äo µ¦˜oµœ°°„Ž· Á—´œš¸É „´—‹µ„›¦¦¤µ˜· šœµ¦´ ŠÁ‡¦µ³®r ÁœºÉ °Š‹µ„¤¸¦µ¥Šµœ‡ªµ¤
Áž}œ¡·¬ °Šµ¦˜oµœ°°„Ž·Á—´œ´ŠÁ‡¦µ³®rµŠœ·—Äœ´˜ªrš—¨°Š Ž¹ÉŠ¡ªnµšÎµÄ®oÁŽ¨¨ršÎ µŠµœŸ·—ž„˜· ¨³„¨µ¥
Áž}œ¤³Á¦ÈŠÁ¤ºÉ°Å—o ¦´µ¦´ŠÁ‡¦µ³®r°¥n µŠ˜n°ÁœºÉ°ŠÄœž¦·¤µ–š¸É¤µ„Á„·œÅž (Madhavi and Salunkhe, 1997) —´Šœ´Êœ‹¹Š¤¸
‡ªµ¤œÄ‹Äœ„µ¦«¹„¬µ‡oœ‡ªo µÁ„¸É¥ª„´„µ¦Äo µ¦„´œ®º œ‹µ„›¦¦¤µ˜· (Natural antioxidant) Ž¹ÉŠ¤¸ ‡»–¤´ ˜·
‡¨oµ¥‡¨¹Š„´µ¦„´œ®ºœ´ŠÁ‡¦µ³®r¨³¤¸°Š‡rž¦³„° °Šµ¦ž¦³„°¢eœ°¨·„Á¡ºÉ°ÄoĜ°µ®µ¦¤µ„ ¹Êœ ‹µ„¦µ¥Šµœ