Journal
JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES
Volume 9, Issue 6, Pages 1134-1140Publisher
SLOVAK UNIV AGRICULTURE NITRA
DOI: 10.15414/jmbfs.2020.9.6.1134-1140
Keywords
Microwave assisted extraction; Antioxidant; Hom Nin rice bran
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Funding
- Doctoral Research Scholarship, Faculty of Agriculture, Natural Resources and Environment, Naresuan University
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This research aimed to improve antioxidant extraction of Hom Nin rice bran using microwave-assisted extraction by Response Surface Methodology. The results showed that the predicted values i.e. total phenolic content, total flavonoids, anthocyanin and antioxidant activities (DPPH), were close to the predicted results which were 89.89 mg GAE/g DM, 76.98 mg CE/g DM, 18.08 mg C3G/g DM and 107.72 mu mol TE/g DM, respectively. Comparing with the results obtained from the optimum extraction condition which the three factors were used as followings: 648 watt of power energy, 0.076 mol/dm(3) of citric acid concentration and 83 second of extraction time, the experimental values were 90.59 mg GAE/g DM, 77.53 mg CE/g DM, 18.82 mg C3G/g DM), 109.35 mu mol TE/g DM, respectively.
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