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Food Science and Biotechnology
→ Food Science and Biotechnology 2017 ; 26(5): 1415-1422
Optimized preparation of anthocyanin-rich extract from black rice and its effects on in vitro digestibility
In Young Bae1, Ji Soo An2, Im Kyung Oh2, Hyeon Gyu Lee2
1Department of Food and Fermentation, Far East University, 76-32 Daehak-gil, Gamgok, Eumseong, Chungbuk 27601, Republic of Korea, 2Department of Food and Nutrition, Hanyang University, 222 Wangsimni-ro, Seongdong-gu, Seoul 04763, Republic of Korea
ABSTRACT
The procedure for obtaining anthocyanin-enriched extracts from black rice was optimized by response surface methodology, and the effects of the optimized extract on in vitro starch digestibility were investigated in a wheat flour gel model. The experimental results were well-described by a polynomial multiple regression model (R2 = 0.8812, p = 0.0546) with regard to anthocyanin content in anthocyanin-enriched extracts from black rice. The optimal conditions for obtaining anthocyanin-enriched extracts from black rice were 50.78% ethanol and 1 N HCl (0.60 mL), yielding a predicted anthocyanin content of 624.27 mg cyanidin 3 glucoside extract. The optimized anthocyanin-enriched extract was a stronger inhibitor of α-glucosidase than acarbose. Furthermore, the predicted glycemic index values of gels prepared with the optimized extract were significantly lower than that of wheat flour gel. These results indicate that the optimized extract suppressed starch hydrolysis by inhibiting digestive enzymes.
KEYWORD
α-Glucosidase inhibition, Anthocyanin, Black rice, In vitro starch digestibility, Predicted glycemic index
Food Science and Biotechnology 2017 ; 26(5): 1415-1422
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