| Peer-Reviewed

Effect of Ethanol on the Anthocyanin Extraction from the Purple Rice of Vietnam

Received: 5 October 2014     Accepted: 28 October 2014     Published: 29 January 2015
Views:       Downloads:
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.

Published in Journal of Food and Nutrition Sciences (Volume 3, Issue 1-2)

This article belongs to the Special Issue Food Processing and Food Quality

DOI 10.11648/j.jfns.s.2015030102.18
Page(s) 45-48
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Oryza sativa, Anthocyanin, Food Color, Ethanol, Pigment Extraction

References
[1] Fuleki, T., Francis, F.J. 1968. Quantitative Methods for Anthocyanins. 2. Determination of total anthocyanin and degradation Index for Cranberry Juice. J. Food Science, Vol.33.
[2] Gui, M. M., Rodriguez-Saona. 1999. Wrolslated Pelargonidin-Based Anthocyanins. J.Agric. and Food Chemistry, Vol. 47, No.11.
[3] Halliwell B, Zhao K, Whiteman M. 2000 The gastrointestinal tract: a major site of antioxidant action? Free Radic Res 33:819–830
[4] Huynh thi Kim Cuc, Pham Chau Quynh, Nguyen Thi Lan, Tran Khoi Uyen - 2004 Determination of anthocyanin content in fruits and vegetables by pH-differential spectrophotometry – Scientist journal, University of Da Nang, N7, pp47-53
[5] Jon Wright and David Wickard. 1998. Biochemistry 321. The National Science Foundation.
[6] Passamonti, S., Vrhovsek, U., Vanzo, A., Mattivi, F., 2003. The stomach as a site for anthocyanins absorption from food. Federation of European Biochemical Societies Letters 544, 210–213
[7] Wang.T., et al., 2001. Red and Black rice decrease atherosclerotic paque formation and increase antioxidant status in rabbits. Am J, Nutr Sci., vol 131 (5); pp 1421-26
[8] Zawistowski .J., et al., 2003. Black rice (Oryza sativa L.. indica) pigment fraction suppresses both reactive oxygen species and nitric oxide in chemical and biological model systems. J Agri. Food Chem. Vol 52, pp 2213-17
[9] Dam Sao Mai, Le Van Tan. 2013. Study the Anthocyanin Extraction from the Rind of Mangosteen (Garcinia Mangostana) in Vietnam, 2nd International Conference on Environment, Energy and Biotechnology. IPCBEE vol.51.
Cite This Article
  • APA Style

    Ninh Le thu Thao, Dao Thi Kim Thoa, Le Phuoc Thang, Than Thi Ut Xi, Dam Sao Mai, et al. (2015). Effect of Ethanol on the Anthocyanin Extraction from the Purple Rice of Vietnam. Journal of Food and Nutrition Sciences, 3(1-2), 45-48. https://doi.org/10.11648/j.jfns.s.2015030102.18

    Copy | Download

    ACS Style

    Ninh Le thu Thao; Dao Thi Kim Thoa; Le Phuoc Thang; Than Thi Ut Xi; Dam Sao Mai, et al. Effect of Ethanol on the Anthocyanin Extraction from the Purple Rice of Vietnam. J. Food Nutr. Sci. 2015, 3(1-2), 45-48. doi: 10.11648/j.jfns.s.2015030102.18

    Copy | Download

    AMA Style

    Ninh Le thu Thao, Dao Thi Kim Thoa, Le Phuoc Thang, Than Thi Ut Xi, Dam Sao Mai, et al. Effect of Ethanol on the Anthocyanin Extraction from the Purple Rice of Vietnam. J Food Nutr Sci. 2015;3(1-2):45-48. doi: 10.11648/j.jfns.s.2015030102.18

    Copy | Download

  • @article{10.11648/j.jfns.s.2015030102.18,
      author = {Ninh Le thu Thao and Dao Thi Kim Thoa and Le Phuoc Thang and Than Thi Ut Xi and Dam Sao Mai and Nguyen Thi Ngoc Tram},
      title = {Effect of Ethanol on the Anthocyanin Extraction from the Purple Rice of Vietnam},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {3},
      number = {1-2},
      pages = {45-48},
      doi = {10.11648/j.jfns.s.2015030102.18},
      url = {https://doi.org/10.11648/j.jfns.s.2015030102.18},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.s.2015030102.18},
      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.},
     year = {2015}
    }
    

    Copy | Download

  • TY  - JOUR
    T1  - Effect of Ethanol on the Anthocyanin Extraction from the Purple Rice of Vietnam
    AU  - Ninh Le thu Thao
    AU  - Dao Thi Kim Thoa
    AU  - Le Phuoc Thang
    AU  - Than Thi Ut Xi
    AU  - Dam Sao Mai
    AU  - Nguyen Thi Ngoc Tram
    Y1  - 2015/01/29
    PY  - 2015
    N1  - https://doi.org/10.11648/j.jfns.s.2015030102.18
    DO  - 10.11648/j.jfns.s.2015030102.18
    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
    SP  - 45
    EP  - 48
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.s.2015030102.18
    AB  - 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.
    VL  - 3
    IS  - 1-2
    ER  - 

    Copy | Download

Author Information
  • Institute of Biotechnology and Food technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City,Vietnam

  • Institute of Biotechnology and Food technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City,Vietnam

  • Institute of Biotechnology and Food technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City,Vietnam

  • Institute of Biotechnology and Food technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City,Vietnam

  • Institute of Biotechnology and Food technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City,Vietnam

  • Natural University of Ho Chi Minh City, Ho Chi Minh City, Vietnam

  • Sections