ANTIOXIDANT CAPACITIES, PHENOLIC, ANTHOCYANIN AND PROANTHOCYANIDIN CONTENTS OF PIGMENTED RICE EXTRACTS OBTAINED BY MICROWAVE-ASSISTED METHOD
Keywords:
Antioxidation activity, extraction, Homnin rice, Munpu riceAbstract
Pigmented rice has high potential antioxidant activities because it contains high amount of bioactivecompounds. The phenolic, anthocyanins and proanthocyanidin from Homnin black rice (HN), and Munpu red rice (MP) were extracted by using microwave-assisted method (MAE) at the power levels of 180, 360, 540, 720, and 900 W with acidified ethanol at ambient temperature for 30 min. Moreover, their antioxidant activities were determined using DPPH radical scavenging activity (DPPH) and ferric reducing power (FRAP) assay. The results indicated that HN extracted with the lowest microwave power level (180 W) showed the highest phenolic (0.89 mg GAE.mL-1), anthocyanins (0.19 mg cyanidin-3-glucoside.mL-1), proanthocyanidins (0.11 mg EPC.mL-1), DPPH radical scavenging (61.29%), and FRAP activity (0.28 mg AAE.mL-1), while MP extracted with the highest microwave power level (900 W) established highest phenolic (1.85 mg GAE.mL-1), anthocyanins (0.03 mg C3G.mL-1), proanthocyanidins (0.33 mg EPC.mL-1), DPPH radical scavenging (56.90%) and FRAP capacity (0.97 mg AAE.mL-1). It appeared that the higher yield of active compounds from MP can be extracted by using higher microwave power level, while extractionofthatfrom HN requires lower microwave power level.
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