Abstract
Functional compounds from black rice were extracted conventionally using organic solvents, namely ethanol-distilled water and ethanol-distilled water-acid (acetic acid and a mixture of lactic acid and acetic acid) along with distilled water as control. The effectiveness of each solvent was determined by analysis of functional compounds contents (anthocyanin content, flavonoids, total phenolic, and antioxidant activity), pH value, and the resulting color characteristics. The ethanol-distilled water-citric acid solvent produced significantly higher levels of anthocyanin, total phenolic, and antioxidant activity, with the lowest extraction pH, but produced fewer flavonoids. Red-purple black rice extract has the lowest brightness. The ethanol-distilled water-citric acid solvent has the best effectiveness in the extraction of black rice functional compounds.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
