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KMID : 1024420110150040388
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Food Engineering Progress
2011 Volume.15 No. 4 p.388 ~ p.397
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Optimization of Extraction of Functional Components from Black Rice Bran
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Jo In-Hee
Choi Yong-Hee
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Abstract
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The purpose of this study was to determine the optimum ethanol extraction conditions for maximum extraction of functional components such as ferulic acid, oryzanol, and tocopherol from black rice bran using Response Surface Methodology (RSM). A central composite design was applied to investigate the effects of the independent variables of solvent ratio (X1), extraction temperature (X2) and extraction time (X3) on the dependent variables such as total phenol components (Y1), total flavonoids compounds (Y2), electron donating ability (Y3), γ-oryzanol (Y4), ferulic acid (Y5) and α-tocopherol components (Y6). ANOVA results showed that coefficients of determination (R-square) of estimated models for dependent variables ranged from 0.8939 to 0.9470. It was found that solvent ratio and extraction temperature were the main effective factors in this extraction process. Particularly, the extraction efficiency of ferulic acid, γ-oryzanol and α-tocopherol components were significantly affected by extraction temperature. As a result, optimum extraction conditions were 20.35 mL/g of solvent ratio, 79.4oC of extraction temperature and 2.88 hr of extraction time. Predicted values at the optimized conditions were acceptable when compared with experimental values.
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KEYWORD
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black rice bran, ferulic acid, γ-oryzanol, optimization, ethanol extraction
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