Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/71732
Title: Optimization of ultrasonic-assisted extraction of polysaccharides from purple glutinous rice bran (Oryza sativa L.) and their antioxidant activities
Authors: Siriluck Surin
Sang Guan You
Phisit Seesuriyachan
Rattana Muangrat
Sutee Wangtueai
Anet Režek Jambrak
Suphat Phongthai
Kittisak Jantanasakulwong
Thanongsak Chaiyaso
Yuthana Phimolsiripol
Keywords: Multidisciplinary
Issue Date: 1-Dec-2020
Abstract: © 2020, The Author(s). Purple glutinous rice bran (Kum Doi Saket rice (KUM)) contains high content of edible polysaccharides and anthocyanins and has an excellent antioxidant activity. This research aimed to optimize the extraction of crude polysaccharides from defatted purple glutinous rice bran using an ultrasonic-assisted extraction (UAE) and compared with a hot water extraction (HWE). Results showed that optimal extraction condition was as follows: a defatted rice bran to water ratio of 1:20 w/v, extraction temperature and time of 70 °C for 20 min. Under the optimal extraction condition, the yield of polysaccharide of UAE (4%) was significantly higher than that obtained from the HWE (0.8%). Additionally, antioxidant activities of extracted polysaccharide including IC50 value DPPH, IC50 value ABTS, and FRAP value were 1.09 mg/mL, 2.80 mg/mL and 197 µM Fe2+/g, respectively. It is suggested that the UAE process is promising method to decrease the processing time and to enhance extracted polysaccharide yields by 4 times.
URI: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85086838363&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/71732
ISSN: 20452322
Appears in Collections:CMUL: Journal Articles

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