Optimization of the Microwave Assisted Extraction of Anthocyanin from Violet Glutinous Rice (Oryza sativa) and its Antioxidant Activities

Abstract:

The application of natural pigments like anthocyanin carries substantial implications in various industries due to their health benefits, including antioxidant abilities, limiting resistance reduction and anti-inflammatory activities. This study extracted anthocyanin from violet glutinous rice (VGC) by microwave-assisted extraction (MAE). The process was optimized concerning different extracting parameters such as solvent concentration (H₂O, Ethanol 50, 60, and 70%), material-to-solvent ratio (1/5, 1/10, 1/15, 1/20), microwave power (100, 200, 300W) and microwave support time (3, 5, 7, 10 min). Moreover, the antioxidant property of the obtained anthocyanin was investigated using the DPPH (2.2-diphenylpicrylhydrazyl) and ABTS (2,2-azinobis [3-ethylbenzothiazoline- 6-sulphonic acid]) assays. The highest anthocyanin content, 1.572 mg/g, was achieved at the following conditions: 50% ethanol, the solid/liquid ratio (1:10 mL/g), extraction time (5 min), and microwave power (100W). The antioxidant activity of the ethanol extract of violet glutinous rice with values IC₅₀ was achieved at 93.18 µg/ml, and 32.66 µg/ml for DPPH and ABTS scavenging activity, respectively.

• Periodical: Materials Science Forum (Volume 1077)
• Pages: 175-181
• DOI: https://doi.org/10.4028/p-ii4vuc
• Online since: December 2022
• Authors: Tri Nhut Pham*, Hoang Thien Le, Van Thinh Pham, Thi Hong Nhan Le
• Keywords: Anthocyanin, Antioxidant Activities, Microwave Assisted Extraction, Violet Glutinous Rice

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