Open AccessHomogenizer-Assisted Extraction of Antioxidative Compounds from Whole Riceberry Flour and Quality Changes After Freeze-Drying Process
Author(s) -
Julaluk Khemacheewakul,
Trakul Prommajak,
Noppol Leksawasdi,
Charin Techapun,
Rojarej Nunta,
Nattharika Hanprom
Publication year - 2021
Publication title -
current applied science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.14
H-Index - 3
ISSN - 2586-9396
DOI - 10.55003/cast.2022.04.22.003
Subject(s) - homogenizer , trolox , response surface methodology , extraction (chemistry) , chemistry , antioxidant , freeze drying , central composite design , chromatography , factorial experiment , food science , homogenization (climate) , antioxidant capacity , biochemistry , mathematics , biology , biodiversity , ecology , statistics
The objectives of this study were to determine the optimum conditions for the extraction of whole riceberry flour, and to evaluate the effects of freeze-drying on the phenolic content and antioxidant activity of extracts during 6 weeks of storage. Response surface methodology and factorial experimental design were employed to study the effects of extraction time (10-30 s) and ethanol concentration (40-60%, v/v) on homogenizer-assisted extraction (HAE) of phenolic content and antioxidant activity. The HAE under optimum conditions (20 s and 60%) was able to extract a high phenolic content (76.4±2.0 mg GAE/g dw) and antioxidant activity (88.97±0.97 μmol Trolox/g dw). The accuracy and reliability of the extraction was confirmed and the optimal conditions were determined using response surface methodology and central composite rotatable design. In the case of the freeze-drying process, phenolic content and antioxidant activity decreased by 21.42±0.11 and 32.16±0.87% after 6 weeks storage, respectively. The regression model for the extraction of total phenolic content from riceberry flour that was developed might contribute to large-scale industrial applications aimed at obtaining the optimum extraction conditions by using homogenization methods. This study is a valuable contribution to the fields of adding value to riceberry flour and finding new sources of functional ingredients.