Research Article
Optimization of Processing Conditions for Aqueous Pigmented Rice Extracts as Bases for Antioxidant Drinks
| Adyati Putriekasari Handayani, Roselina Karim and Kharidah Muhammad* | ||
| Universiti Putra Malaysia, Serdang 43400, Selangor Darul Ehsan, Malaysia | ||
| Corresponding Author : | Kharidah Muhammad Faculty of Food Science and Technology Universiti Putra Malaysia Serdang 43400, Selangor Darul Ehsan, Malaysia Tel: +603-8946-8394 Fax: +603-8942-3552 E-mail: kharidah@upm.edu.my |
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| Received December 04, 2014; Accepted February 26, 2015; Published February 29, 2015 | ||
| Citation: Handayani AP, Karim R, Muhammad K (2015) Optimization of Processing Conditions for Aqueous Pigmented Rice Extracts as Bases for Antioxidant Drinks. J Rice Res 3:135. doi: 10.4172/2375-4338.1000135 | ||
| Copyright: © 2015 Handayani AP, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. | ||
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Abstract
Pigmented rice can be categorized as a functional food due to its various health benefits, mainly from its polar antioxidant content which consists of anthocyanins in black rice and proanthocyanidins in red rice. This rice is usually cooked in excess water and removal of the water will be a waste as it can be further utilized as a base for antioxidant drink. Therefore, the objective of this study was to determine the optimum processing conditions (extraction temperature, time, and water/rice (W/R) ratio) for minimum 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity IC50, maximum total flavonoid (TFC), and Maximum Total Phenolic Content (TPC) in the pigmented rice extracts using response surface methodology (RSM). The optimum hot water extraction conditions for black rice were W/R ratio of 20 ml/g at 95.6°C for 40 minutes, while that for red rice are W/R ratio of 20 ml/g at 97°C for 30 minutes. It can be concluded that RSM is a useful method in optimizing the processing conditions for production of antioxidant drink from pigmented rice and hot water extraction showed great potential in extracting antioxidants from pigmented rice.
