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Optimization of Ultrasonic Assisted Extraction (UAE) of Anthocyanins from Black Glutinous Rice and Evaluation of Their Antioxidant Properties

Anjali Maniyam Pariyarath, Anil. K. Anal, and Muhammad Bilal Sadiq
Food Engineering and Bioprocessing Technology, School of Environment, Resources and Development, Asian Institute of Technology, Klong Luang, Pathumthani 12120, Bangkok, Thailand
Abstract—In the present study, the green technological approach - Ultrasonic Assisted Extraction (UAE) was employed for the extraction of anthocyanins, total phenolic compounds (TPC) and their antioxidant activities from black glutinous rice. The effects of ethanol concentration, amplitude and time were investigated using Box – Behnken design and extraction conditions were optimized by using response surface methodology (RSM). The optimal ethanol concentration, extraction time and amplitude were 70%, 5 min and 65% respectively. The maximum anthocyanin content, TPC and antioxidant activity were found as 50.33 mg cyn-3-glucosidase/gram fresh weight ml, 136.17 mg GAE/g, 80.14% for DPPH and 239.94mg AAE/g. Statistically, only concentration of ethanol indicated significant effect on the extraction. The ethanol concentration of 55% gave high yield of anthocyanins, TPC and antioxidant activities. In the case of amplitude and time, there was no significant difference compared to ethanol concentration. This study to a certain extent revealed important bioactive properties of black glutinous rice. i.e, the high antioxidant activity, presence of anthocyanins and TPC.
 
Index Terms—antioxidant activity, anthocyanins, Black glutinous rice, total phenolic content

Cite: Anjali Maniyam Pariyarath, Anil. K. Anal, and Muhammad Bilal Sadiq, "Optimization of Ultrasonic Assisted Extraction (UAE) of Anthocyanins from Black Glutinous Rice and Evaluation of Their Antioxidant Properties," International Journal of Food Engineering, Vol. 4, No. 4, pp. 288-292, December 2018. doi: 10.18178/ijfe.4.4.288-292
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