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Optimized preparation of anthocyanin-rich extract from black rice and its effects on in vitro digestibility

Title
Optimized preparation of anthocyanin-rich extract from black rice and its effects on in vitro digestibility
Author
이현규
Keywords
alpha-Glucosidase inhibition; Anthocyanin; Black rice; In vitro starch digestibility; Predicted glycemic index
Issue Date
2017-08
Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Citation
FOOD SCIENCE AND BIOTECHNOLOGY, v. 26, no. 5, page. 1415-1422
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 (R-2 = 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 alpha-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.
URI
https://link.springer.com/article/10.1007%2Fs10068-017-0188-xhttps://repository.hanyang.ac.kr/handle/20.500.11754/115123
ISSN
1226-7708; 2092-6456
DOI
10.1007/s10068-017-0188-x
Appears in Collections:
COLLEGE OF HUMAN ECOLOGY[S](생활과학대학) > FOOD & NUTRITION(식품영양학과) > Articles
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