TO EVALUATE THE EXTRACTION PROCESSES USING SOLVENT EXTRACTION TECHNIQUE FOR BIOACTIVE
3.4. Summary
The present study has provided insights of conventional and ultrasound-assisted extraction of TPC and anthocyanin from black and purple rice bran. The conclusions are summarized as follows:
The rotatable central composite design followed by response surface methodology were successfully applied to optimise solvent extraction process of phenolic content from purple and black rice bran.
Ethanol was found to be promising solvent to extract the phenolic compound from black and purple rice bran.
The experimental outcomes of extraction process were also successfully predicted using artificial neural network with higher coefficient (R2=0.98 and 0.96) than RSM.
The phytochemical profile of purple rice bran extract showed higher amount of TPC and anthocyanin (20.2 mg cyanidin-3-glucoside/L) content than black rice bran extract.
The black rice bran extract content higher amount of flavonoid (17.8 mg quercetin/g) than purple rice bran (16.4 mg quercetin/g).
The ultrasound-assisted extraction process was successfully applied to extract the TPC and anthocyanin from purple and black rice bran.
The effect of variables on extraction process and optimization the process was done using RCCD followed by response surface methodology (RSM) method.
The UAE process showed more efficiency than conventional extraction process.
The phytochemical profile of extract in optimum condition using GC-MS and HPLC showed the presence of vitamin, phenolic compounds, and carboxylic acid.
References
Abdel-Aal, E. S. M., Young, J. C., and Rabalski, I. (2006). Anthocyanin composition in black, blue, pink, purple, and red cereal grains. Journal of agricultural and food chemistry, 54(13), 4696-4704.
Abid, M., Jabbar, S., Wu, T., Hashim, M.M., Hu, B., Lei, S., Zhang, X. and Zeng, X.
(2013). Effect of ultrasound on different quality parameters of apple juice.
Ultrasonics Sonochemistry, 20(5), 1182-1187.
Bridgers, E.N., Chinn, M.S. and Truong, V.D. (2010). Extraction of anthocyanins from industrial purple-fleshed sweetpotatoes and enzymatic hydrolysis of residues for fermentable sugars. Industrial Crops and Products, 32(3), 613-620.
Celli, G. B., Ghanem, A., and Brooks, M. S. (2015). Optimization of ultrasound-assisted extraction of anthocyanins from haskap berries (Lonicera caerulea L.) using Response Surface Methodology. Ultrasonics Sonochemistry, 27, 449-455.
Cevallos-Casals, B.A. and Cisneros-Zevallos, L. (2004). Stability of anthocyanin-based aqueous extracts of Andean purple corn and red-fleshed sweet potato compared to synthetic and natural colorants. Food Chemistry, 86(1), 69-77.
Chen, M., Zhao, Y., & Yu, S. (2015). Optimisation of ultrasonic-assisted extraction of phenolic compounds, antioxidants, and anthocyanins from sugar beet molasses. Food Chemistry, 172, 543-550.
Chen, Y., Xie, M.Y. and Gong, X.F. (2007). Microwave-assisted extraction used for the isolation of total triterpenoid saponins from Ganoderma atrum. Journal of Food Engineering, 81(1), 162-170.
Feng, S., Luo, Z., Tao, B. and Chen, C., (2015). Ultrasonic-assisted extraction and purification of phenolic compounds from sugarcane (Saccharum officinarum L.) rinds. LWT - Food Science and Technology, 60(2, Part 1), 970-976.
Ferreira, I.C., Baptista, P., Vilas-Boas, M. and Barros, L. (2007). Free-radical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal:
Individual cap and stipe activity. Food Chemistry, 100(4), 1511-1516.
Friedman, M. and Jürgens, H. S. (2000). Effect of pH on the Stability of Plant Phenolic Compounds. Journal of Agricultural and Food Chemistry, 48(6), 2101-2110.
Ghafoor, K., Choi, Y. H., Jeon, J. Y., and Jo, I. H. (2009). Optimization of ultrasound- assisted extraction of phenolic compounds, antioxidants, and anthocyanins from grape (Vitis vinifera) seeds. Journal of Agricultural and Food Chemistry, 57(11), 4988-4994.
Hurtado, N.H., Morales, A.L., González-Miret, M.L., Escudero-Gilete, M.L. and Heredia, F.J., (2009). Colour, pH stability and antioxidant activity of anthocyanin rutinosides isolated from tamarillo fruit (Solanum betaceum Cav.). Food Chemistry, 117(1), 88-93.
Laokuldilok, T., Shoemaker, C.F., Jongkaewwattana, S. and Tulyathan, V., (2010).
Antioxidants and antioxidant activity of several pigmented rice brans. Journal of Agricultural and Food Chemistry, 59(1), 193-199.
Liu, Y., Wei, S. and Liao, M., (2013). Optimization of ultrasonic extraction of phenolic compounds from Euryale ferox seed shells using response surface methodology.
Industrial Crops and Products, 49, 837-843.
Miyazawa, M., Oshima, T., Koshio, K., Itsuzaki, Y., and Anzai, J. (2003). Tyrosinase inhibitor from black rice bran. Journal of Agricultural and Food Chemistry, 51(24), 6953-6956.
Miyazawa, M., Oshima, T., Koshio, K., Itsuzaki, Y. and Anzai, J. (2003). Tyrosinase inhibitor from black rice bran. Journal of Agricultural and Food Chemistry, 51(24), 6953-6956.
Mokrani, A. and Madani, K. (2016). Effect of solvent, time and temperature on the extraction of phenolic compounds and antioxidant capacity of peach (Prunus persica L.) fruit. Separation and Purification Technology, 162, 68-76.
Myers, R.H. and Montgomery, D. C. (1995). Response surface methodology: process and product optimization using designed experiments (Vol. 4): Wiley New York.
Paździoch-Czochra, M. and Wideńska, A. (2002). Spectrofluorimetric determination of hydrogen peroxide scavenging activity. Analytica Chimica Acta, 452(2), 177-184.
Ramić, M., Vidović, S., Zeković, Z., Vladić, J., Cvejin, A. and Pavlić, B. (2015). Modeling and optimization of ultrasound-assisted extraction of polyphenolic compounds from Aronia melanocarpa by-products from filter-tea factory. Ultrasonics Sonochemistry, 23, 360-368.
Sahin, S., and Samli, R. (2013). Optimization of olive leaf extract obtained by ultrasound- assisted extraction with response surface methodology. Ultrasonics Sonochemistry, 20(1), 595-602.
Santos, Diego T., Veggi, Priscilla C., and Meireles, M. Angela A. (2010). Extraction of antioxidant compounds from Jabuticaba (Myrciaria cauliflora) skins: Yield, composition and economical evaluation. Journal of Food Engineering, 101(1), 23- 31.
Schueller, Brandon S., and Yang, Ralph T. (2001). Ultrasound Enhanced Adsorption and Desorption of Phenol on Activated Carbon and Polymeric Resin. Industrial &
Engineering Chemistry Research, 40(22), 4912-4918.
Sompong, R., Siebenhandl-Ehn, S., Linsberger-Martin, G. and Berghofer, E. (2011).
Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka. Food Chemistry, 124(1), 132-140.
Spigno, G., and De Faveri, D. M. (2009). Microwave-assisted extraction of tea phenols: A phenomenological study. Journal of Food Engineering, 93(2), 210-217.
Spigno, G., Tramelli, L., and De Faveri, D. M. (2007). Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics. Journal of Food Engineering, 81(1), 200-208.
Tao, Y., Wu, D., Zhang, Q.A. and Sun, D.W. (2014). Ultrasound-assisted extraction of phenolics from wine lees: Modeling, optimization and stability of extracts during storage. Ultrasonics Sonochemistry, 21(2), 706-715.
Tiwari, B. K., Patras, A., Brunton, N., Cullen, P. J., and O’Donnell, C. P. (2010). Effect of ultrasound processing on anthocyanins and color of red grape juice. Ultrasonics Sonochemistry, 17(3), 598-604.
Vilkhu, K., Mawson, R., Simons, L. and Bates, D. (2008). Applications and opportunities for ultrasound assisted extraction in the food industry — A review. Innovative Food Science & Emerging Technologies, 9(2), 161-169.
Wang, J., Sun, B., Cao, Y., Tian, Y. and Li, X. (2008). Optimisation of ultrasound-assisted extraction of phenolic compounds from wheat bran. Food Chemistry, 106(2), 804- 810.
Wang, X., Wu, Y., Chen, G., Yue, W., Liang, Q., and Wu, Q. (2013). Optimisation of ultrasound assisted extraction of phenolic compounds from Sparganii rhizoma with response surface methodology. Ultrasonics Sonochemistry, 20(3), 846-854.
Zhang, Z.S., Wang, L.J., Li, D., Jiao, S.S., Chen, X.D. and Mao, Z.H., (2008). Ultrasound- assisted extraction of oil from flaxseed. Separation and Purification Technology, 62(1), 192-198.