Determinação da capacidade antioxidante do gama orizanol in vitro

Abstract

The gamma oryzanol is considered by many studies as an excellent antioxidant because of its composition being attributed to a complex mixture of over 23 esters of caffeic and ferulic acid with sterols and triterpene alcohols. Rice (Oryza sativa L.) is considered one of the most consumed foods in the world, in Brazil rice is consumed mostly in the form of polished rice, due to a faster time of preparation, appearance and separation grain and as the cultural aspects of most Brazilian consumers. Brown rice, depending on the cultivar, in its composition contains 8-10% bran, which are retained micronutrients and bioactive compounds of rice, between them, gamma oryzanol. The rice bran is a byproduct of rice milling and constitutes the raw material for obtaining rice bran oil. The sludge neutralization of rice bran oil (RBOS) which is a byproduct of the extraction of rice bran oil is considered one of the main sources for the extraction of gamma oryzanol and has received much attention by rice producing countries, due to the presence of large amounts this compound, which according to several studies, offers many health benefits. The aim of this study was to determine the antioxidant gamma oryzanol through methods 2,2-diphenyl-1-picryl-hydrazyl (DPPH) and 2,2-azinobis-3-ethyl-benzothiazoline-6-sulfonic acid (ABTS). The result of the evaluation of antioxidant activity by DPPH method for monitoring was conducted by the kidnapping of free radical DPPH, the rates of test samples, proven by measuring the decrease of its absorbance measurements, the result of greater significance for this method was obtained at a concentration of 250 micromol. mL-¹ where its antioxidant activity was expressed in 50.53%. The result of antioxidant activity by the ABTS method with highest significance was also obtained at a concentration of 250 micromol. mL-¹ with 90.63%. Thus, it was found that the gamma oryzanol had its antioxidant capacity observed between the two methods of evaluation in vitro.