Extraction of anthocyanin from black rice bran using response surface methodology and its stability in biologically relevant buffers
2017
Bulatao, R.M. | Samiro, J.P.A.; | Tubera, R.P | Rubio, M.M.M. | Romano, D.C. | Rafael, R.R.
Anthocyanin, a potent antioxidant present in the bran of pigmented rice varieties, is sensitive to different environmental factors such as light, pH and temperature. Because of this, it is a challenge to efficiently utilize this compound for junctional food and pharmaceutical applications. On the other hand, response surface methodology (RSM) is an effective statistical tool in optimizing different extraction parameters for bioactive compounds. Thus, this study established an efficient and economical process of extracting anthocyanin from black rice bran using RSM. The stability of creeds anthocyanin extracts (CAEs) in biologically relevant buffers was also evaluated. Two-level full factorial and Box-Behnken designs were employed in the screening of extraction parameters and their optimization respectively, CAEs were extracted using the conventional and optimized methods and were evaluated for their phytochemical contents and antioxidant scavenging activities. The stability of the optimized CAEs was further assessed in biologically relevant buffers for 48hr. Results showed that the optimium conditions for the extraction of anthocyanin were as follows: 60% ethanol, 0.2% hydrochloric acid concentration, and 3.6 hr extraction time. Optimized CAEs had higher total anthocyanins, phenolics, flavoroids, and antioxidant scavenging activities (DPPH and FRAP) than that of conventional method. For its degradation profile, optimized CAEs underwent substantial degradation at pH 7.4 with and without 10% newborn calf serum while it exhibited high stability at pH1. The half-life of CAE followed the first order kinetics and was determined to be 29.0-32.5 hr. This study concluded that the optimized parameters developed using RSM is effective and practical in extracting anthocyanin from black rice bran for the development of safe and effective food supplements.
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