Tóm tắt tiếng Việt:

Mục tiêu: Xác địch các điều kiện chế biến thích hợp để sản xuất bột lá lúa non có chứa tối đa các hợp chất sinh học có ích như chlorophyll và polyphenol.

Phương pháp: Nghiên cứu sử dụng giống lúa IR50404 thu hoạch ở giai đoạn 5 tuần tuổi để sản xuất bột lá lúa. Thực hiện khảo sát ảnh hưởng của các yếu tố bao gồm phương pháp bất hoạt enzyme, phương pháp trích ly và nhiệt độ sấy phun lên hàm lượng chlorophyll tổng, polyphenol tổng và khả năng bắt gốc tự do 1,1-Diphenyl-2-picrylhydrazyl trong bột lá lúa non.

Kết quả: Quá trình chần nhiệt trong thời gian 4 phút có thể ức chế 84% hoạt động của enzyme polyphenol oxidase, hàm lượng chlorophyll tổng và polyphenol tổng thu được cao nhất khi dùng etanol trích ly ở 60% với tỉ lệ dung môi: lúa non là 10:1, sấy phun ở nhiệt độ 120 oC duy trì cao nhất hàm lượng chlorophyll tổng (1338,82 µg/g chất khô), polyphenol tổng (4,25 mg/g chất khô) và hoạt tính chống oxy hoá (1,71 µmol TE/g chất khô) của bột lá lúa non.

Kết luận: Các điều kiện chế biến bao gồm xử lý chần nhiệt trong thời gian 4 phút, trích ly các hoạt chất sinh học bằng etanol 60% với tỉ lệ dung môi: lúa non là 10:1 và nhiệt độ sấy phun 120 độ C là thích hợp để sản xuất bột lá lúa non có thể ứng dụng trong nghiên cứu, sản xuất thực phẩm chức năng, dược phẩm và mỹ phẩm.

 

Tài liệu tham khảo

 

1. Punia S, Kumar M, Siroha AK, Purewal SS. Rice bran oil: Emerging trends in extraction, health benefit, and its industrial application. Rice Science. 2021;28 (3):217-232.

 

2. Wojdyło A, Nowicka P, Tkacz K, Turkiewicz IP. Sprouts vs. microgreens as novel functional foods: variation of nutritional and phytochemical profiles and their in vitro bioactive properties. Molecules. 2020; 25(20):4648.

 

3. Niroula A, Khatri S, Khadka D, Timilsina R. Total phenolic contents and antioxidant activity profile of selected cereal sprouts and grasses. International Journal of Food Properties. 2019;22 (1):427-437.

 

4. Al-tameemi K, Nassour R, Hamad A. The medical importance of chlorophylls and their derivatives. SEA Journal of Islamic Finance. 2022;8:4-8.

 

5. Souza JNS, Silva EM, Loir A, Rees J-F, Rogez H, Larondelle Y. Antioxidant capacity of four polyphenol-rich Amazonian plant extracts: A correlation study using chemical and biological in vitro assays. Food Chemistry. 2008;106(1):331-339.

 

6. Berwal M, Haldhar S, Ram C, Shil S, Gora JS. Effect of extraction solvent on total phenolics, flavonoids and antioxidant capacity of flower bud and foliage of Calligonum polygonoides L. Indian Journal of Agricultural Biochemistry. 2021;34:61-67.

 

7. Tamprasit K, Weerapreeyakul N, Sutthanut K, Thukhammee W, Wattanathorn J. Effect of extraction solvent on total phenolics, flavonoids and antioxidant capacity of flower bud and foliage of Calligonum polygonoides L. Indian Journal of Agricultural Biochemistry. 2021;34:61-67.

 

8. Khanthapok P, Muangprom A, Sukrong S. Antioxidant activity and DNA protective properties of rice grass juices. ScienceAsia. 2015;41:119.

 

9. Thepthanee C, Liu C-C, Yu H-S, Huang H-S, Yen C-H, Li Y-H, Lee M-R, Liaw E-T. Evaluation of phytochemical contents and in vitro antioxidant, anti-inflammatory, and anticancer activities of black rice leaf (Oryza sativa L.) extract and its fractions. Foods. 2021;10:2987.

 

10. Anaya-Esparza LM, Velázquez-Estrada RM, Sayago-Ayerdi SG, Sánchez-Burgos JA, Ramírez-Mares MV, García-Magaña MdL, Montalvo-González E. Effect of thermosonication on polyphenol oxidase inactivation and quality parameters of soursop nectar. LWT. 2017;75:545-551.

 

11. T.A. Tran T, V.H. Nguyen H. Effects of spray-drying temperatures and carriers on physical and antioxidant properties of lemongrass leaf extract powder. Beverages. 2018;4 (4).

 

12. Nguyễn Tấn Hùng, Nguyễn Thị Bích Ngọc, Lê Thị Yến Uyên, Nguyễn Công Hà. Ảnh hưởng của thời gian ngâm và nẩy mầm đến sự thay đổi thành phần acid amin hòa tan và hoạt tính enzyme protease của một số giống lúa ở Đồng bằng sông Cửu Long. Can Tho University, Journal of Science. 2018;54:164-172.

 

13. Tram N. Change of polyphenol oxidase activity during Oolong tea process. Journal of Food and Nutrition Sciences. 2015;3:88-99.

 

14. Kulkarni SD, Tilak JC, Acharya R, Rajurkar NS, Devasagayam TPA, Reddy AVR. Evaluation of the antioxidant activity of wheatgrass (Triticum aestivum L.) as a function of growth under different conditions. Phytotherapy Research. 2006;20(3):218-227.

 

15. Sánchez-Hernández D, Devece C, Catala-Civera J, Rodríguez-López J, Tudela J, Canovas G, Reyes E. Enzyme inactivation analyses for industrial blanching applications employing 2450 Mhz monomode microwave cavities. The Journal of Microwave Power and Electromagnetic Energy. 1999;34:239-252.

 

16. Sanganamoni S, Mahanti N, Rao S. Modeling of polyphenol oxidase and peroxidase inactivation in coconut water during thermal treatment. International Journal of Chemical Studies. 2018;6:1953-1958.

 

17. Zhou L, Tey CY, Bingol G, Bi J. Effect of microwave treatment on enzyme inactivation and quality change of defatted avocado puree during storage. Innovative Food Science & Emerging Technologies. 2016;37:61-67.

 

18. Jakopič J, Solar A, Colaric M, Hudina M, Veberič R, Stampar F. The influence of ethanol concentration on content of total and individual phenolics in walnut alcoholic drink. Acta Alimentaria. 2008;37:233-239.

 

19. Sakulnarmrat K, Dalar A, Bengü A, Konczak I. Phytochemical composition and health-enhancing properties of Oryza sativa L. leaf tea. Integrative Food, Nutrition and Metabolism. 2018;5:1-11.

 

20. Zeroual A, Sakar EH, Mahjoubi F, Chaouch M, Chaqroune A, Taleb M. Effects of extraction technique and solvent on phytochemicals, antioxidant, and antimicrobial activities of cultivated and wild rosemary (Rosmarinus officinalis L.) from taounate region (northern morocco). Biointerface Research in Applied Chemistry. 2022;12:8441-8452.

 

21. Geow CH, Tan M, Yeap SP, Chin N. A review on extraction techniques and its future applications in industry. European Journal of Lipid Science and Technology. 2021;123(4):1-10.

 

22. Abd El-Salam EA, Morsy NFS. Optimization of the extraction of polyphenols and antioxidant activity from Malva parviflora L. leaves using Box–Behnken design. Preparative Biochemistry & Biotechnology. 2019;49 (9):876-883.

 

23. Drinić Z, Vidovic S, Vladic J, Koren A, Kiprovski B, Sikora V. Effect of extraction solvent on total polyphenols content and antioxidant activity of Cannabis sativa L. Lekovite sirovine. 2018;38:17-21.

 

24. Mishra P, Mishra S, Mahanta CL. Effect of maltodextrin concentration and inlet temperature during spray drying on physicochemical and antioxidant properties of amla (Emblica officinalis) juice powder. Food and Bioproducts Processing. 2014;92 (3):252-258.

English summary:

Aims: Determination of optimal processing conditions to produce young rice leaf powder containing maximum beneficial biological compounds such as chlorophylls and polyphenols.

Methods: The study used IR50404 rice cultivar harvested at 5 weeks of age to produce rice leaf powder. There were influencing factors including the methods of enzyme inactivation, methods of extraction and spray drying, towards the contents of chlorophylls, polyphenols and the 1,1-Diphenyl-2-picrylhydrazyl free radical scavenging ability in rice leaf powder.

Results: The results showed that the blanching process for 4 minutes inhibited the polyphenol oxidase enzyme activity up to 84%, and the highest total levels of chlorophylls and polyphenols were obtained when using ethanol extracted at 60% with a solvent: young rice leaf ratio of 10:1, spray drying at 120 oC was effective to maintain the maximum total content of chlorophylls (1338.82 µg/g dry), polyphenols (4.25 mg/g dry), and the antioxidant activity (1.71 µmol TE/g dry) of young rice leaf powder.

Conclusion: The processing conditions including blanching for 4 minutes, the extraction of bioactive compounds by 60% ethanol with a solvent: young rice ratio of 10:1, and spray drying temperature at 120 oC were suitable to produce young rice leaf powder which could be applied in research, production of functional foods, pharmaceuticals and cosmetics.

 

References

 

1. Punia S, Kumar M, Siroha AK, Purewal SS. Rice bran oil: Emerging trends in extraction, health benefit, and its industrial application. Rice Science. 2021;28 (3):217-232.

 

2. Wojdyło A, Nowicka P, Tkacz K, Turkiewicz IP. Sprouts vs. microgreens as novel functional foods: variation of nutritional and phytochemical profiles and their in vitro bioactive properties. Molecules. 2020; 25(20):4648.

 

3. Niroula A, Khatri S, Khadka D, Timilsina R. Total phenolic contents and antioxidant activity profile of selected cereal sprouts and grasses. International Journal of Food Properties. 2019;22 (1):427-437.

 

4. Al-tameemi K, Nassour R, Hamad A. The medical importance of chlorophylls and their derivatives. SEA Journal of Islamic Finance. 2022;8:4-8.

 

5. Souza JNS, Silva EM, Loir A, Rees J-F, Rogez H, Larondelle Y. Antioxidant capacity of four polyphenol-rich Amazonian plant extracts: A correlation study using chemical and biological in vitro assays. Food Chemistry. 2008;106(1):331-339.

 

6. Berwal M, Haldhar S, Ram C, Shil S, Gora JS. Effect of extraction solvent on total phenolics, flavonoids and antioxidant capacity of flower bud and foliage of Calligonum polygonoides L. Indian Journal of Agricultural Biochemistry. 2021;34:61-67.

 

7. Tamprasit K, Weerapreeyakul N, Sutthanut K, Thukhammee W, Wattanathorn J. Effect of extraction solvent on total phenolics, flavonoids and antioxidant capacity of flower bud and foliage of Calligonum polygonoides L. Indian Journal of Agricultural Biochemistry. 2021;34:61-67.

 

8. Khanthapok P, Muangprom A, Sukrong S. Antioxidant activity and DNA protective properties of rice grass juices. ScienceAsia. 2015;41:119.

 

9. Thepthanee C, Liu C-C, Yu H-S, Huang H-S, Yen C-H, Li Y-H, Lee M-R, Liaw E-T. Evaluation of phytochemical contents and in vitro antioxidant, anti-inflammatory, and anticancer activities of black rice leaf (Oryza sativa L.) extract and its fractions. Foods. 2021;10:2987.

 

10. Anaya-Esparza LM, Velázquez-Estrada RM, Sayago-Ayerdi SG, Sánchez-Burgos JA, Ramírez-Mares MV, García-Magaña MdL, Montalvo-González E. Effect of thermosonication on polyphenol oxidase inactivation and quality parameters of soursop nectar. LWT. 2017;75:545-551.

 

11. T.A. Tran T, V.H. Nguyen H. Effects of spray-drying temperatures and carriers on physical and antioxidant properties of lemongrass leaf extract powder. Beverages. 2018;4 (4).

 

12. Nguyễn Tấn Hùng, Nguyễn Thị Bích Ngọc, Lê Thị Yến Uyên, Nguyễn Công Hà. Ảnh hưởng của thời gian ngâm và nẩy mầm đến sự thay đổi thành phần acid amin hòa tan và hoạt tính enzyme protease của một số giống lúa ở Đồng bằng sông Cửu Long. Can Tho University, Journal of Science. 2018;54:164-172.

 

13. Tram N. Change of polyphenol oxidase activity during Oolong tea process. Journal of Food and Nutrition Sciences. 2015;3:88-99.

 

14. Kulkarni SD, Tilak JC, Acharya R, Rajurkar NS, Devasagayam TPA, Reddy AVR. Evaluation of the antioxidant activity of wheatgrass (Triticum aestivum L.) as a function of growth under different conditions. Phytotherapy Research. 2006;20(3):218-227.

 

15. Sánchez-Hernández D, Devece C, Catala-Civera J, Rodríguez-López J, Tudela J, Canovas G, Reyes E. Enzyme inactivation analyses for industrial blanching applications employing 2450 Mhz monomode microwave cavities. The Journal of Microwave Power and Electromagnetic Energy. 1999;34:239-252.

 

16. Sanganamoni S, Mahanti N, Rao S. Modeling of polyphenol oxidase and peroxidase inactivation in coconut water during thermal treatment. International Journal of Chemical Studies. 2018;6:1953-1958.

 

17. Zhou L, Tey CY, Bingol G, Bi J. Effect of microwave treatment on enzyme inactivation and quality change of defatted avocado puree during storage. Innovative Food Science & Emerging Technologies. 2016;37:61-67.

 

18. Jakopič J, Solar A, Colaric M, Hudina M, Veberič R, Stampar F. The influence of ethanol concentration on content of total and individual phenolics in walnut alcoholic drink. Acta Alimentaria. 2008;37:233-239.

 

19. Sakulnarmrat K, Dalar A, Bengü A, Konczak I. Phytochemical composition and health-enhancing properties of Oryza sativa L. leaf tea. Integrative Food, Nutrition and Metabolism. 2018;5:1-11.

 

20. Zeroual A, Sakar EH, Mahjoubi F, Chaouch M, Chaqroune A, Taleb M. Effects of extraction technique and solvent on phytochemicals, antioxidant, and antimicrobial activities of cultivated and wild rosemary (Rosmarinus officinalis L.) from taounate region (northern morocco). Biointerface Research in Applied Chemistry. 2022;12:8441-8452.

 

21. Geow CH, Tan M, Yeap SP, Chin N. A review on extraction techniques and its future applications in industry. European Journal of Lipid Science and Technology. 2021;123(4):1-10.

 

22. Abd El-Salam EA, Morsy NFS. Optimization of the extraction of polyphenols and antioxidant activity from Malva parviflora L. leaves using Box–Behnken design. Preparative Biochemistry & Biotechnology. 2019;49 (9):876-883.

 

23. Drinić Z, Vidovic S, Vladic J, Koren A, Kiprovski B, Sikora V. Effect of extraction solvent on total polyphenols content and antioxidant activity of Cannabis sativa L. Lekovite sirovine. 2018;38:17-21.

 

24. Mishra P, Mishra S, Mahanta CL. Effect of maltodextrin concentration and inlet temperature during spray drying on physicochemical and antioxidant properties of amla (Emblica officinalis) juice powder. Food and Bioproducts Processing. 2014;92 (3):252-258.