Optimization of ultrasound-assisted extraction by response surface methodology, antioxidant capacity, and tyrosinase inhibitory activity of anthocyanins from red rice bran.
Food Sci Nutr. 2020 Feb ;8(2):921-932. Epub 2020 Jan 5. PMID: 32148801
The anthocyanins contents from red rice bran were characterized by HPLC/MS. Response surface methodology was used to optimize the ultrasound-assisted extraction of red rice bran anthocyanin. The antioxidant activities were evaluated in terms of IC. The tyrosinase inhibitory activities of the anthocyanin samples from red rice bran and the standard substances were determined by a spectrophotometric method. According to mass spectrometry information, the main component of anthocyanins is paeoniflorin ( = 480). The optimized anthocyanin level was 5.80 mg/g under the following conditions: solid-liquid ratio of 1:17.46; ethanol concentration of 78.37%; ultrasonication time of 55.23 min; and pH of 2.31. The ICvalue of the DPPH radical scavenging and the superoxide anion scavenging activities of the sample were 53.51 and 2,375 μg/ml; those of the standard were 14.60 and 64.74 μg/ml; and those of vitamin C were 24.45 and 136.25 μg/ml, respectively. The ICvalues of the tyrosinase inhibition activities of the sample and Vc were 4.26 and 2.18 μg/ml, respectively. There is a significant difference ( < .05) between the activities of the three, which may be caused by the purity of the extract. Red rice bran anthocyanins have valuable research and development prospects as skin whiteners and healthcare products.