Evaluation of Phenolic Compounds, Antioxidant and Antimicrobial Activities of Rice (Oriza Sativa. L.) Pedicle extract (In Vitro)

Abstract

In this study, rice pedicle extracts (Oriza sativa. L.)  were obtained by high pressure reactor using water, and sodium hydroxide at temperatures of 70, 90, 110 130 °C.  The extracts were evaluated for total phenolic content, antioxidant activity and growth inhibition of Escherichia coli and Candida albicans. Their results were compared to Soxhlet extraction by using ethanol (95%v/v). The results showed that the use of different temperatures had a significant effect on the percentage of phenolic compounds, and the alkali method had a significant effect on the amount of phenolic compounds rather than water extraction (128.72 and 51.79 GA/g, respectively). The highest antimicrobial activity levels were obtained in ethanol extracts that the extracts have inhibitory effect on E. coli. None of extracts had inhibitory effect on Candida albicans. The results provided the evidence that the studied rice (Oriza sativa. L.) pedicle extract might be potential sources of phenolic compound, natural antioxidant and antimicrobial agents.