Brown rice (Oryza sativa L.) is one of the functional nourishments that are beneficial for health. Brown rice is broken skin rice that is milled without going through the grinding process or also known as unpolished rice. This causes brown rice to contain higher levels of phytochemicals, vitamins, and fiber than those in white rice. This study purpose to determine the profiles of phytochemical compound of local brown rice extracts, to extract gamma oryzanol from the brown rice, and to identify extracted gamma oryzanol. Brown rice varieties used in this study were Madras, Lawang, and UB (Universitas Brawijaya) brown rice. From phytochemical screening results, all brown rice varieties contained alkaloids, flavonoids, steroids, and proteins. However, phenolic compounds and anthraquinone were only detected in Madras brown rice. The identification of gamma oryzanol compounds in brown rice was carried out using thin layer chromatography (TLC) and FTIR (Fourier transform infrared) spectrophotometry. The TLC results showed that all samples of brown rice had similar Rf (retention factor) values of 0.15, and this Rf value did not have a significant difference with the Rf value of the pure gamma oryzanol standard. From the FTIR spectra, all brown rice varieties had similar spectra, the absorption of the functional groups of O-H, C-H, C=O, and C-OH that appeared at wavenumbers 3290.27 cm−1, 2936.57-2868.11 cm−1, 1700-1682.93 cm−1, and 1513 cm−1, respectively.

1.
D. R. T.
Sari
,
A.
Paemanee
,
S.
Roytrakul
,
J. R. K.
Cairns
,
A.
Safitri
, and
F.
Fatchiyah
,
Acta Biochim Pol
68
,
55
63
(
2021
).
2.
A. T.
Agustin
,
A.
Safitri
, and
F.
Fatchiyah
,
Indonesian Journal of Chemistry
21
,
968
978
(
2021
).
3.
R. K.
Khalua
,
S.
Tewari
, and
R.
Mondal
,
The Pharma Innovation Journal
8
.
2
(
2019
).
4.
W.
Fernando
,
Rice Research: Open Access
1
, (
2013
).
5.
A. S. M.
Saleh
,
P.
Wang
,
N.
Wang
,
L.
Yang
, and
Z.
Xiao
,
Comprehensive Reviews in Food Science and Food Safety
18
,
1070
1096
(
2019
).
6.
N.
Agarwal
,
P.
Raghav
, and
A.
Sharma
,
International Journal of Advanced Research
4
,
78
83
(
2016
).
7.
A.
Miller
and
K.-H.
Engel
,
J. Agric. Food Chem.
54
,
8127
8133
(
2006
).
8.
A.
Jayadeep
and
N. G.
Malleshi
,
CyTA - Journal of Food
9
,
82
87
(
2011
).
9.
D.
Kardaya
,
Jurnal Agronida
6
.
9
(
2020
).
10.
Renata Heidtmann
Bemvenutii
,
Nathali Saiao
Nora
, and
Eliana
Badiale-Furlong
,
Food Science and Technology
36
.
9
(
2012
).
11.
J.
Harbone
,
Phytochemical Methods: A Guide to Modern Techniques of Plant Analysis
(
Chapman and Hall
,
London
,
2012
).
12.
T. I.
Borokini
and
A. E.
Ayodele
,
International Journal of Modern Botany.
6
(
2018
).
13.
Sambangi
Pratyusha
, in
Plant Stress Physiology
,
Mirza
Hasanuzzaman
and
Kamran
Nahar
, Eds.
Rijeka
:
IntechOpen
,
2022
, Ch.
7
.
14.
Ali
Ghasemzadeh
,
J. Med. Plants Res.
5
, (
2011
).
15.
S.
Chandra
et al,
Evidence-Based Complementary and Alternative Medicine
2014
,
253875
(
2014
).
16.
T. K.
Nida
,
Journal of New Developments in Chemistry
2
,
25
28
(
2019
).
17.
D.
Wang
et al,
Front. Pharmacol.
12
,
638993
(
2021
).
18.
N. Mac
Fhionnlaoich
,
S.
Ibsen
,
L. A.
Serrano
,
A.
Taylor
,
R.
Qi
, and
S.
Guldin
,
J. Chem. Educ.
95
,
2191
2196
(
2018
).
19.
K.
Naumoska
and
I.
Vovk
,
Journal of Chromatography A
1381
,
229
238
(
2017
).
20.
G.
Garcia-Llatas
,
A.
Alegría
,
R.
Barberá
, and
A.
Cilla
,
Microchemical Journal
168
,
106377
(
2021
).
21.
T.
Mayerhöfer
,
S.
Pahlow
, and
J.
Popp
,
ChemPhysChem
21
, (
2020
).
22.
C.
Mathé
,
T.
Gautier
,
M. G.
Trainer
, and
N.
Carrasco
,
ApJ
861
,
L25
(
2018
).
This content is only available via PDF.
You do not currently have access to this content.