Effects of Extracting Conditions of Pigmented Rice Bran on Anthocyanin and Antioxidant Activity and Its Storage Stability

Main Article Content

Supaporn Pajareon

Abstract

The objectives of this study were to determine the effects of pigmented rice bran (PRB) cultivars and anthocyanin extraction conditions on total phenolic content (TPC), total anthocyanin content (TAC) and DPPH scavenging activity (DPPH) and then to assess conditions for the stability of the optimal anthocyanin. We tested 3 cultivars, 3 particle sizes, shake vs. no shake, 6 solvents, 4 extraction times and 4 temperatures. The results showed that the appropriate cultivar and extraction parameters were Homnil cultivar, 60 mesh particle size, shaking, 2% (w/v) citric acid and extraction for 3 h at 40°C. The TPC, TAC and DPPH scavenging activity were 320 mg gallic acid equivalent (GAE)/100g, 238.02 mg cyanidin /100g and 87.09% respectively. We investigated stability at 3 storage temperatures ranging from 0-63 days and with the presence and absence of light. The results showed that the TPC, TAC and DPPH activity decreased with increasing storage temperature, time and light exposure. Therefore, anthocyanin from pigmented rice bran extract is useful as a bioactive food or beverage ingredient; however, it should be kept under appropriate conditions for stability.

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How to Cite
Pajareon, S. (2021). Effects of Extracting Conditions of Pigmented Rice Bran on Anthocyanin and Antioxidant Activity and Its Storage Stability. Rajamangala University of Technology Srivijaya Research Journal, 13(3), 541-552. Retrieved from https://li01.tci-thaijo.org/index.php/rmutsvrj/article/view/242472
Section
Research Article
Author Biography

Supaporn Pajareon, Faculty of Agricultural Technology and Agro-Industry, Rajamangala University of Technology Suvannabhumi

Department of Food Science and Technology, Faculty of Agricultural Technology and Agro-Industry, Rajamangala University of Technology Suvannabhumi, Phranakhon Sri Ayutthaya 13000, Thailand.

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