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KMID : 1134820150440101543
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 10 p.1543 ~ p.1549
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Optimal Conditions for Anthocyanin Extraction from Black Rice Bran and Storage Stability of Anthocyanin Extract
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Kim Hyo-Ju
Wee Ji-Hyang
Yang Eun-Ju
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Abstract
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Black rice bran, a by-product from rice milling process, is a good natural source of anthocyanin pigment. The purpose of this study was to determine the optimum conditions for anthocyanin extraction from black rice bran as well as the stability of anthocyanin extract according to different storage temperatures. The main anthocyanin in ‘Heugkwang’ rice bran was identified as cyanidine-3-glucoside (C3G) by HPLC and LC-MS/MS. The yield and C3G content of black rice bran extract were investigated with various extraction solvents, temperatures, and times. The results indicate that the optimum extraction solvent, temperature, and time were 50% ethanol, 70°C, and 2 h, respectively. The stability of anthocyanin extract was studied during a storage period of 168 days at various temperatures (-20°C, 4°C, and room temperature). Hunter's values (L, a, and b) of anthocyanin extract increased, whereas C3G content continuously decreased up to 168 days. Variations in Hunter's values and C3G content become larger as storage temperature increased. Anthocyanin extract from black rice bran was very stable, as C3G content after storage at all temperatures was maintained at more than 90% of initial content. These results suggest that anthocyanin extract from black rice bran may be useful as a natural food colorant.
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KEYWORD
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black rice bran, anthocyanin extraction, cyanidin-3-glucoside, storage stability
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