Biological Functions of Volatile Compounds Extracted from the Rice Bran- A Review
Tejaswi Jasti1, Rama Krishna Chintala2 and Viswanatha Chaitanya Kolluru1*
1Department of Biotechnology, GITAM Institute of Technology, GITAM University, Visakhapatnam-530045, India
2Department of Environmental Studies, GITAM Institute of Science, GITAM University, Visakhapatnam-530045, India
Corresponding Author E-mail : viswanatha.chaitanya@gmail.com
Abstract: Rice is the staple crop that serves as the main source of food for the three fourth of the world’s population. Rice grain is surrounded by a brown layer known as bran, which serves the purpose of nourishing the seed during its initial stages of development. Bran is rich in nutrient compounds such as oryzanols, phytosterols, tocopherols, tocotrienols, coumaric acid, and oil. It is also a rich source of volatile compounds (VOCs). A number of VOCs with nutraceutical properties are extracted from the rice bran, which is believed to play a pivotal role in increasing the nourishment as well as enhancing the human health benefits. The present review provides the physical, chemical, biological properties and various extraction methods of VOCs isolated from the rice bran. Biological functions of the VOCs such as antioxidant and anti-cancerous properties has been provided along with its critical impact on the endocrine and central nervous system.
Keywords: Aroma; Antioxidants; Biological Functions; Rice Bran; Volatile Compounds Back to TOC