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

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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 (R2 = 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 α-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.

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Acknowledgements

The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: This work was supported by a Far East University Research Grant (FEU2016S13).

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Authors and Affiliations

  1. Department of Food and Fermentation, Far East University, 76-32 Daehak-gil, Gamgok, Eumseong, Chungbuk, 27601, Republic of Korea

    In Young Bae

  2. Department of Food and Nutrition, Hanyang University, 222 Wangsimni-ro, Seongdong-gu, Seoul, 04763, Republic of Korea

    Ji Soo An, Im Kyung Oh & Hyeon Gyu Lee

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  1. In Young Bae
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Correspondence to Hyeon Gyu Lee.

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Bae, I.Y., An, J.S., Oh, I.K. et al. Optimized preparation of anthocyanin-rich extract from black rice and its effects on in vitro digestibility. Food Sci Biotechnol 26, 1415–1422 (2017). https://doi.org/10.1007/s10068-017-0188-x

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  • DOI: https://doi.org/10.1007/s10068-017-0188-x

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