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PRODUCTION OF RICE HULL EXTRACT CONTAINING PHENOLIC ANTIOXIDANT COMPONENTS PLAYING MAJOR ROLE IN PROTECTING OXIDATIVE STRESS BY IRRADIATING RICE HULLS WITH FAR-INFRARED RADIATION AND THEN EXTRACTING WITH INORGANIC SOLVENT THEREBY BEING USED AS FUNCTIONAL FOOD MATERIAL OR FUNCTIONAL COSMETIC MATERIAL
PRODUCTION OF RICE HULL EXTRACT CONTAINING PHENOLIC ANTIOXIDANT COMPONENTS PLAYING MAJOR ROLE IN PROTECTING OXIDATIVE STRESS BY IRRADIATING RICE HULLS WITH FAR-INFRARED RADIATION AND THEN EXTRACTING WITH INORGANIC SOLVENT THEREBY BEING USED AS FUNCTIONAL FOOD MATERIAL OR FUNCTIONAL COSMETIC MATERIAL
PURPOSE: A method of making a rice hull extract by irradiating rice hulls with far-infrared radiation and then extracting with an inorganic solvent is provided. The extract has phenolic antioxidant components which are playing a major role in protecting oxidative stress by long-term preservation of seed rice and thus can be used as functional food material or functional cosmetic material. CONSTITUTION: Rice hulls are irradiated by far-infrared radiation to activate natural antioxidant components present in rice hulls and then extracted with an inorganic solvent selected from the group consisting of methanol, ethanol and isopropanol. The rice hull extract contains a phenol derivative including 3-vinyl-1-oxybenzene, p-hydroxybenzaldehyde, vanillin, p-hydroxybenzoic acid, 4,7-dihydroxy vanillic acid and isoferulic acid. The rice hull extract is added to meat containing turkey, duck, chicken, pork and beef in the amount of 0.01 to 10% by weight to improve antioxidation of meat for storage.
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