Homogenizer-Assisted Extraction of Antioxidative Compounds from Whole Riceberry Flour and Quality Changes After Freeze-Drying Process

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Julaluk Khemacheewakul*
Trakul Prommajak
Noppol Leksawasdi
Charin Techapun
Rojarej Nunta
Nattharika Hanprom

Abstract

The objectives of this study were to determine the optimum conditions for the extraction of whole riceberry flour, and to evaluate the effects of freeze-drying on the phenolic content and antioxidant activity of extracts during 6 weeks of storage. Response surface methodology and factorial experimental design were employed to study the effects of extraction time (10-30 s) and ethanol concentration (40-60%, v/v) on homogenizer-assisted extraction (HAE) of phenolic content and antioxidant activity. The HAE under optimum conditions (20 s and 60%) was able to extract a high phenolic content (76.4±2.0 mg GAE/g dw) and antioxidant activity (88.97±0.97 μmol Trolox/g dw). The accuracy and reliability of the extraction was confirmed and the optimal conditions were determined using response surface methodology and central composite rotatable design. In the case of the freeze-drying process, phenolic content and antioxidant activity decreased by 21.42±0.11 and 32.16±0.87% after 6 weeks storage, respectively. The regression model for the extraction of total phenolic content from riceberry flour that was developed might contribute to large-scale industrial applications aimed at obtaining the optimum extraction conditions by using homogenization methods. This study is a valuable contribution to the fields of adding value to riceberry flour and finding new sources of functional ingredients.


Keywords: antioxidative compounds; extraction; freeze-drying; homogenization; riceberry


*Corresponding author: Tel.: (+66) 991414244


                                             E-mail: Julaluk.kh@cmu.ac.th

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References

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