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.

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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

Vol. 9 No. 6 (2020): June - July

Section

Food Sciences

License

Copyright (c) 2020 Anek Halee, Piyawan Supavititpatana, Khanitta Ruttarattanamongkol, Nitipong Jittrepotch, Kamonwan Rojsuntornkitti, Teeraporn Kongbangkerd

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

All papers published in the Journal of Microbiology, Biotechnology and Food Sciences  are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).