Browse > Article
http://dx.doi.org/10.3746/jkfn.2015.44.10.1543

Optimal Conditions for Anthocyanin Extraction from Black Rice Bran and Storage Stability of Anthocyanin Extract  

Kim, Hyo Ju (Jeonnam Bioindustry Foundation, Food Research Center)
Wee, Ji-Hyang (Jeonnam Bioindustry Foundation, Food Research Center)
Yang, Eun Ju (Jeonnam Bioindustry Foundation, Food Research Center)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.44, no.10, 2015 , pp. 1543-1549 More about this Journal
Abstract
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, $70^{\circ}C$, and 2 h, respectively. The stability of anthocyanin extract was studied during a storage period of 168 days at various temperatures ($-20^{\circ}C$, $4^{\circ}C$, 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.
Keywords
black rice bran; anthocyanin extraction; cyanidin-3-glucoside; storage stability;
Citations & Related Records
Times Cited By KSCI : 12  (Citation Analysis)
연도 인용수 순위
1 Chung YA, Lee JK. 2003. Antioxidative properties of phenolic compounds extracted from black rice. J Korean Soc Food Sci Nutr 32: 948-951.   DOI
2 Seo SJ, Choi Y, Lee SM, Kong S, Lee J. 2008. Antioxidant activities and antioxidant compounds of some specialty rices. J Korean Soc Food Sci Nutr 37: 129-135.   DOI
3 Kong S, Choi Y, Lee SM, Lee J. 2008. Antioxidant compounds and antioxidant activities of the methanolic extracts from milling fractions of black rice. J Korean Soc Food Sci Nutr 37: 815-819.   DOI
4 Hu C, Zawistowski J, Ling W, Kitts DD. 2003. Black rice (Oryza sativa L. indica) pigmented fraction suppresses both reactive oxygen species and nitric oxide in chemical and biological model systems. J Agric Food Chem 51: 5271-5277.   DOI
5 Hui C, Bin Y, Xiaoping Y, Long Y, Chunye C, Mantian M, Wenhua L. 2010. Anticancer activities of an anthocyanin-rich extract from black rice against breast cancer cells in vitro and in vivo. Nutr Cancer 62: 1128-1136.   DOI
6 Min SW, Ryu SN, Kim DH. 2010. Anti-inflammatory effects of black rice, cyanidin-3-O-beta-D-glycoside, and its metabolites, cyanidin and protocatechuic acid. Int Immunopharmacol 10: 959-966.   DOI   ScienceOn
7 Lee JH. 2010. Identification and quantification of anthocyanins from the grains of black rice (Oryza sativa L.) varieties. Food Sci Biotechnol 19: 391-397.   DOI
8 Kim HY, Kim JH, Lee SA, Ryu SN, Han SJ, Hong SG. 2010. Antioxidative and anti-diabetic activity of C3GHi, novel black rice breed. Korean J Crop Sci 55: 38-46.
9 Ryu SN. 2012. Quality characteristics of colored rice variety, "Keunnunjamibyeo". Korean J Intl Agri 24: 207-211.
10 Francis FJ. 1989. Food colorants: anthocyanins. Crit Rev Food Sci Nutr 28: 273-314.   DOI
11 Choi SJ. 2010. The difference of anthocyanin pigment composition and color expression in fruit skin of several grape cultivars. Korean J Food Preserv 17: 847-852.
12 Kim HB, Kim SL, Koh SH, Seok YS, Kim YS, Sung GB, Kang PD. 2011. The development of natural pigment with mulberry fruit as a food additive. Korean J Crop Sci 56: 18-22.   DOI   ScienceOn
13 Chung KW, Joo YH, Lee DJ. 2004. Content and color difference of anthocyanin by different storage periods in seed coats of black soybean [Glycine max (L.) Merr.]. Korean J Intl Agri 16: 196-199.
14 Wang LS, Stoner GD. 2008. Anthocyanins and their role in cancer prevention. Cancer Lett 269: 281-290.   DOI
15 Jeong JW, Lee WS, Shin SC, Kim GY, Choi BT, Choi YH. 2013. Anthocyanins downregulate lipopolysaccharide-induced inflammatory responses in BV2 microglial cells by suppressing the NF-$\kappa$B and Akt/MAPKs signaling pathways. Int J Mol Sci 14: 1502-1515.   DOI   ScienceOn
16 Nam SH, Kang MY. 1997. In vitro inhibitory effect of colored rice bran extracts carcinogenicity. Agric Chem Biotechnol 40: 307-312.
17 Kim CW, Kim HS, Kim BY, Baik MY. 2011. Proteolysis of defatted rice bran using commercial proteases and characterization of its hydrolysates. Food Eng Prog 15: 41-47.
18 Manosroi A, Chutoprapat R, Abe M, Manosroi W, Manosroi J. 2012. Anti-aging efficacy of topical formulations containing niosomes entrapped with rice bran bioactive compounds. Pharm Biol 50: 208-224.   DOI
19 Islam MS, Nagasaka R, Ohara K, Hosoya T, Ozaki H, Ushio H, Hori M. 2011. Biological abilities of rice bran-derived antioxidant phytochemicals for medical therapy. Curr Top Med Chem 11: 1847-1853.   DOI
20 Nam SH, Kang MY. 1998. Comparison of inhibitory effect of rice bran-extracts of the colored rice cultivars on carcinogenesis. Agric Chem Biotechnol 41: 78-83.
21 Lee KY, Kim JH, Son JR, Lee JS. 2001. Detection and extraction condition of physiological functional compounds from bran of Heugjinju rice (Oryza sativa L.). Korean J Postharvest Sci Technol 8: 296-301.
22 Jo IH, Choi YH. 2011. Optimization of extraction of functional components from black rice bran. Food Eng Prog 15: 388-397.
23 Jun HI, Shin JW, Song GS, Kim YS. 2015. Isolation and identification of phenolic antioxidants in black rice bran. J Food Sci 80: C262-C268.   DOI
24 Nagai I, Suzushino G, Suzuki Y. 1990. Anthoxanthins and anthocyanins in Oryzaceae, I. Jpn J Breed 10: 247-253.
25 Hou Z, Qin P, Zhang Y, Cui S, Ren G. 2013. Identification of anthocyanins isolated from black rice (Oryza sativa L.) and their degradation kinetics. Food Res Int 50: 691-697.   DOI
26 Park HM, Yang SJ, Kang EJ, Lee DH, Kim DI, Hong JH. 2012. Quality characteristics and granule manufacture of mulberry and blueberry fruit extracts. Korean J Food Cookery Sci 28: 375-382.   DOI   ScienceOn
27 Pereira-Caro G, Watanabe S, Crozier A, Fujimura T, Yokota T, Ashihara H. 2013. Phytochemical profile of a Japanese black-purple rice. Food Chem 141: 2821-2827.   DOI
28 Oh SK, Choi HC, Cho MY, Kim SU. 1996. Extraction method of anthocyanin and tannin pigments in colored rice. Agric Chem Biotechnol 39: 327-331.
29 Lee JW, Lee HH, Rhim JW, Jo JS. 2000. Determination of the conditions for anthocyanin extraction from purplefleshed sweet potato. J Korean Soc Food Sci Nutr 29: 790-795.
30 Kim SL, Hwang JJ, Song J, Song JC, Jung KH. 2000. Extraction, purification, and quantification of anthocyanins in colored rice, black soybean, and black waxy corn. Korean J Breed 32: 146-152.
31 Hwang ES, Ki KN. 2013. Stability of the anthocyanin pigment extracted from aronia (Aronia melancocarpa). Korean J Food Sci Technol 45: 416-421.   DOI
32 Eiro MJ, Heinonen M. 2002. Anthocyanin color behavior and stability during storage: effect of intermolecular copigmentation. J Agric Food Chem 50: 7461-7466.   DOI
33 Garcı́a-Viguera C, Bridle P. 1999. Influence of structure on colour stability of anthocyanins and flavylium salts with ascorbic acid. Food Chem 64: 21-26.   DOI
34 Yoon JM, Cho MH, Hahn TR, Paik YS, Yoon HH. 1997. Physicochemical stability of anthocyanins from a Korean pigmented rice variety as natural food colorants. Korean J Food Sci Technol 29: 211-217.