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Enhancing Rice Bran Stability with Moringa oleifera Leaf Antioxidants During Extended Storage

Enhancing Rice Bran Stability with Moringa oleifera Leaf Antioxidants During Extended Storage

Martina Tri Puspita Sari1, Muhammad Ridla2,3*, Heri Ahmad Sukria2,3

1Study Program of Nutrition and Feed Science, Department of Nutrition and Feed Technology, Faculty of Animal Science, IPB University, Kampus IPB Dramaga Bogor, Indonesia; 2Department of Nutrition and Feed Technology, Faculty of Animal Science, IPB University, Kampus IPB Dramaga Bogor, Indonesia; 3Center for Tropical Animal Sciences (CENTRAS), IPB University Bogor, Indonesia.

 
*Correspondence | Muhammad Ridla, Department of Nutrition and Feed Technology, Faculty of Animal Science, IPB University, Kampus IPB Dramaga Bogor, Indonesia; Email: [email protected] 

ABSTRACT

Rice bran, a valuable energy source for animal feed and abundant in Indonesia, is prone to rancidity, which affects its quality and shelf life. Moringa oleifera leaves, which grow easily in diverse environmental conditions and are widely available in Indonesia, contain high levels of bioactive compounds with numerous benefits. This study evaluated Moringa oleifera leaves as a stabilization method to preserve rice bran quality over a 30 days of storage. A randomized block design was employed with ten treatments and four replications: no stabilization with no storage (Control-0) and 30 days of storage (Control-30), heat treatment without storage (Heated-0) and with 30 days of storage (Heated-30), addition of Moringa oleifera leaf powder (MOLP) without storage (MOLP-0) and with 30 days of storage (MOLP-30), addition of Moringa oleifera leaf extract (MOLE) without storage (MOLE-0) and with 30 days of storage (MOLE-30), addition of synthetic antioxidant Butylated hydroxytoluene without storage (BHT-0) and with 30 days of storage (BHT-30). Data were analyzed using ANOVA and post-hoc Duncan tests to determine significant differences (P < 0.05). Results indicated that MOLE and MOLP significantly (P < 0.05) reduced water activity and fat content, increased compacted bulk density, and preserved protein content of rice bran after storage. Heat treatment effectively reduced moisture content and free fatty acid levels (P < 0.05). In conclusion, the use of natural Moringa oleifera leaves as an antioxidant can replace synthetic antioxidants, as their functional benefits help maintain rice bran quality after 30 days of storage.
 
Keywords | Antioxidant, Heating, Moringa oleifera leaf, Rice bran, Stabilization, Storage

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Pakistan Journal of Zoology

December

Pakistan J. Zool., Vol. 56, Iss. 6, pp. 2501-3000

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