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), 2024. Published by Science Publishing Group |
Oryza sativa, Anthocyanin, Food Color, Ethanol, Pigment Extraction
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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
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
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
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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}
}
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 -
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