Antioxidant extraction based on black rice (Oryza Sativa L. Indica) to prevent free radical

Abstract

Free radicals are molecules that in their outer orbit have one or more unpaired electrons; they are very labile and very reactive. These molecules have an important role in tissue damage and pathological processes in living organisms. Antioxidants are compounds that can inhibit oxidation reactions by binding free radicals. The antioxidants produced by the human body are very limited, so we need the intake of antioxidants from outside, especially those from food. Research on antioxidant extraction based on black rice (Oryza Sativa L.Indica) to prevent free radicals has been carried out. This research was conducted using the DPPH method to measure the ability to capture free radicals and FRAP methods to measure antioxidant capacity. This study aimed to obtain data on the level of antioxidant activity contained in black rice and its effect to counteract free radicals. The result showed that the ability to capture free radicals contained 25ppm DPPH anthocyanin extract could inhibit 55,00%. While using the FRAP method, the results of black rice anthocyanin extract have a high antioxidant capacity of 824 ± 17.24 μM. It is evident that the DPPH method used to show in anti-oxidant extracts based on black rice can capture free radicals, while the FRAP method proves that antioxidants in black rice have the capacity to prevent free radicals in the body.