Charu Lata Mahanta
Tezpur University
India
Title: Extraction and encapsulation of anthocyanins from purple rice bran and characteristics of the encapsulates in carambola squash
Biography
Biography: Charu Lata Mahanta
Abstract
Anthocyanins from the bran of purple rice (Chakhao Poireiton), cultivated in Manipur, India were extracted by ethanol extraction method and Amberlite XAD 16 N resin column chromatography and encapsulated in maltodextrin and rice protein for incorporation in carambola (Averrhoa carambola) squash. The total monomeric anthocyanin content in the anthocyanins extract (AE) was 1.38 mg/g of rice bran. Two major anthocyanins were detected by HPLC. DPPH scavenging activity and ferric reducing antioxidant potential of the extracts was 71.93% and 22.95 µmol ascorbic acid equivalents/g bran, respectively. Degradation kinetics study revealed that the half life (t1/2) of the anthocyanins was highest (24.24 h) in pH 1.0 buffer at 60˚C and was lowest (3.14 h) in pH 5.0 buffer at 80˚C. The thermal degradation of the AE followed the first order reaction kinetics model with a good regression coefficient (0.971