Volume 3, Issue 1-2, February 2015, Page: 45-48
Effect of Ethanol on the Anthocyanin Extraction from the Purple Rice of Vietnam
Ninh Le thu Thao, Institute of Biotechnology and Food technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City,Vietnam
Dao Thi Kim Thoa, Institute of Biotechnology and Food technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City,Vietnam
Le Phuoc Thang, Institute of Biotechnology and Food technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City,Vietnam
Than Thi Ut Xi, Institute of Biotechnology and Food technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City,Vietnam
Dam Sao Mai, Institute of Biotechnology and Food technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City,Vietnam
Nguyen Thi Ngoc Tram, Natural University of Ho Chi Minh City, Ho Chi Minh City, Vietnam
Received: Oct. 5, 2014;       Accepted: Oct. 28, 2014;       Published: Jan. 29, 2015
DOI: 10.11648/j.jfns.s.2015030102.18      View  3969      Downloads  380
Abstract
Anthocyanin is not only the common natural color, but also has potential applications such as the antioxidant component, and many other health benefits. This pigment has good application in the food industry. Purple rice (Oryza sativa) is a special cereal in Vietnam, and some other Asian countries. This rice contains high anthocyanin (~0.4%). The anthocyanin extraction was evaluated, and the best method of the extraction was determined. The experiment was conducted with the following variables: ethanol-to-water ratio as solvent (E/W, 1:9-6:4) (v/v), purple rice-to-water ratio (P/W,1: 6-1:16) (w/v), solvent pH (pH, 2.0–3.0), solvent temperature (ST, 30–70 °C) and extraction time (ET, 60–180 min). The result showed that the best adequate extraction conditions were E/W, 2:8; P/W, 1:10; pH, 2.2; 60oC; and ET, 90min. At such condition, 116.7 ± 5.8 mg / 100g anthocyanin was extracted.
Keywords
Oryza sativa, Anthocyanin, Food Color, Ethanol, Pigment Extraction
To cite this article
Ninh Le thu Thao, Dao Thi Kim Thoa, Le Phuoc Thang, Than Thi Ut Xi, Dam Sao Mai, Nguyen Thi Ngoc Tram, Effect of Ethanol on the Anthocyanin Extraction from the Purple Rice of Vietnam, Journal of Food and Nutrition Sciences. Special Issue: Food Processing and Food Quality. Vol. 3, No. 1-2, 2015, pp. 45-48. doi: 10.11648/j.jfns.s.2015030102.18
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