Abstract
This study aimed to determine the effect of different extraction conditions on antioxidant activity of purple sticky rice (Oryza sativa L. Glutinosa). The extractions conditions were ultrasonic 30, 40 and 50 minutes and microwave extraction at 300, 400 and 500 W with various pH 3, 4 and 5. The antioxidant activities were determined in terms of phenolic compound, total monomeric anthocyanins, flavonoid, ABTS and DPPH assays. The results showed that microwave extraction at pH 3 and the power 500 W had the highest extraction yield 69.85% (DW), total phenolic compound 1318.92 mg GAE/100 g, flavonoid 627.74 mg QE/g. DPPH scavenging ability was 85.97% and ABTS 413.36 mg/g. Cyanidin-3-glucoside was the main anthocyanin that found in purple sticky rice in the range of 72.18% to 90.21%. The highest percentage of cyanindin-3-glucoside was microwave extraction at 500 W. These results suggested that microwave extraction at pH 3 and 500 W was the best condition of extraction.
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 callMore From: Journal of microbiology, biotechnology and food sciences
Disclaimer: 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.
