ANTIOXIDANT CAPACITIES, PHENOLIC, ANTHOCYANIN AND PROANTHOCYANIDIN CONTENTS OF PIGMENTED RICE EXTRACTS OBTAINED BY MICROWAVE-ASSISTED METHOD
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Creator 1. Nisakorn Seawan
2. Wannisa Vichit
3. Anongnuch Thakam
4. Natthawut Thitipramote
5. Phanuphong Chaiwut
6. Punyawatt Pintathong
7. Nont Thitilertdech
Title ANTIOXIDANT CAPACITIES, PHENOLIC, ANTHOCYANIN AND PROANTHOCYANIDIN CONTENTS OF PIGMENTED RICE EXTRACTS OBTAINED BY MICROWAVE-ASSISTED METHOD
Publisher Suaranaree University of Technology
Publication Year 2557
Journal Title Suranaree Journal of Science and Technology
Journal Vol. 21
Journal No. 4
Page no. 301-306
Keyword Antioxidation activity, extraction, Homnin rice, Munpu rice
ISSN 0858849X
Abstract Pigmented rice has high potential antioxidant activities because it contains high amount of bioactive compounds. 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.
SURANAREE JOURNAL OF SCIENCE AND TECHNOLOGY

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