OPTIMISATION OF THE MICROWAVE ASSISTED EXTRACTION OF NATURAL ANTIOXIDANTS FROM DEFATTED BLACK RICE BRAN OF ORYZA SATIVA L. CV. HOMNIN

Authors

  • Anek Halee
  • Piyawan Supavititpatana
  • Khanitta Ruttarattanamongkol
  • Nitipong Jittrepotch
  • Kamonwan Rojsuntornkitti
  • Teeraporn Kongbangkerd

Keywords:

Microwave assisted extraction, Antioxidant, Hom Nin rice bran

Abstract

This research aimed to improve antioxidant extraction of Hom Nin rice bran using microwave assisted extraction by Response Surface Methodology. The results showed that the predicted values i.e. total phenolic content, total flavonoids, anthocyanin and antioxidant activities (DPPH), were close to the predicted results which were 89.89 mg GAE/g DM, 76.98 mg CE/g DM, 18.08 mg C3G/g DM and 107.72 μmol TE/g DM, respectively. Comparing with the results obtained from the optimum extraction condition which the three factors were used as followings: 648 watt of power energy, 0.076 mol/dm3 of citric acid concentration and 83 second of extraction time, the experimental values were 90.59 mg GAE/g DM, 77.53 mg CE/g DM, 18.82 mg C3G/g DM), 109.35 μmol TE/g DM, respectively.

Downloads

Published

2021-03-11

How to Cite

Halee, A. ., Supavititpatana, P., Ruttarattanamongkol, K. ., Jittrepotch, N. ., Rojsuntornkitti, K. ., & Kongbangkerd, T. . (2021). OPTIMISATION OF THE MICROWAVE ASSISTED EXTRACTION OF NATURAL ANTIOXIDANTS FROM DEFATTED BLACK RICE BRAN OF ORYZA SATIVA L. CV. HOMNIN. Journal of Microbiology, Biotechnology and Food Sciences, 9(6), 1134–1140. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/4486

Issue

Section

Food Sciences
Received 2021-03-11
Online Published 2021-03-11