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Extraction Optimization, UHPLC-Triple-TOF-MS/MS Analysis and Antioxidant Activity of Ceramides from Sea Red Rice Bran.

Extraction Optimization, UHPLC-Triple-TOF-MS/MS Analysis and Antioxidant Activity of Ceramides from Sea Red Rice Bran.

Authors :
Wang G
Jia XJ
Song BB
Li R
Liu XF
Chen JP
Zhong SY
Zhou HK
Source :
Foods (Basel, Switzerland) [Foods] 2022 May 12; Vol. 11 (10). Date of Electronic Publication: 2022 May 12.
Publication Year :
2022

Abstract

As a new type of salt-tolerant rice, sea red rice contains more minerals, proteins, and lipid compounds, and, in particular, its by-product rice bran may be used to replace other commercial rice brans as the main source of ceramides (Cers). However, the extraction rate of Cers is generally low, and it is crucial to seek an efficient extraction method. This study optimized the ultrasonic-assisted extraction of Cers from sea red rice bran using response surface methodology (RSM) and obtained a Cers yield of 12.54% under optimal conditions involving an extraction temperature of 46 °C, an extraction time of 46 min, and a material-to-liquid ratio of 5 g/mL. The Cers content in sea red rice bran was preliminarily analyzed using thin-layer chromatography, and the Cers content was determined via UHPLC-Triple-TOF-MS/MS after purification and separation using silica column chromatography. Forty-six different types of Cers were identified in sea red rice bran, of which Cer 18:0/24:0 (2OH), Cer 18:0/26:0, Cer 18:0/26:0 (2OH), and Cer 18:0/24:0 accounted for 23.66%, 17.54%, 14.91%, and 11.96%. Most of the Cers structures were mainly composed of sphingadienine. A biological activity assay indicated that Cers extracted from sea red rice bran had significant antioxidant and anti-aging properties. These findings indicate that the extracted Cers show great potential for applications in the cosmetic and pharmaceutical industries.

Details

Language :
English
ISSN :
2304-8158
Volume :
11
Issue :
10
Database :
MEDLINE
Journal :
Foods (Basel, Switzerland)
Publication Type :
Academic Journal
Accession number :
35626968
Full Text :
https://doi.org/10.3390/foods11101399