Antioxidant and antimicrobial evaluation of rice bran (Oryza sativa L.) extracts in a mayonnaise-type emulsion

Food Chem. 2020 Mar 5;308:125633. doi: 10.1016/j.foodchem.2019.125633. Epub 2019 Oct 3.


The objective of this study was to evaluate the in vitro antimicrobial and antioxidant activities of different bran extracts and concentrations, and their influence on the parameters of a mayonnaise-type emulsion. To that end, first ethanol and then water were used to extract two rice bran extracts (RBE) from rice bran. Both these extracts were then added at two different concentrations (0.5 and 2%) to the emulsions that were subsequently analysed after seven days under two different storage temperatures, 4 °C and 20 °C. The antioxidant and antimicrobial ability of the extracts were evaluated, along with a control and a synthetic antioxidant. Results indicate the positive effect of rice bran extracts as additives in the food matrix. Ethanolic rice bran extract (EE) at 2% decreased the oxidation as well as mould and yeast proliferation and preserved the emulsion structure, while the other treatments acted in a similar way although their effect was less pronounced.

Keywords: Bioactive compounds; By-product; Food conservation; Natural additive.

MeSH terms

  • Anti-Bacterial Agents / chemistry
  • Anti-Bacterial Agents / pharmacology*
  • Antioxidants / chemistry
  • Antioxidants / pharmacology*
  • Condiments
  • Emulsions
  • Escherichia coli / drug effects
  • Listeria / drug effects
  • Oryza / chemistry*
  • Oxidation-Reduction
  • Plant Extracts / chemistry
  • Plant Extracts / pharmacology*


  • Anti-Bacterial Agents
  • Antioxidants
  • Emulsions
  • Plant Extracts

Supplementary concepts

  • Listeria innocua