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OPTIMISATION OF MICROWAVE ASSISTED EXTRACTION OF ANTIOXIDANT COMPOUNDS FROM RICE BRAN

OPTIMISATION OF MICROWAVE ASSISTED EXTRACTION OF
ANTIOXIDANT COMPOUNDS FROM RICE BRAN
Dyah H. Wardhani and Aprilina Purbasari
Chemical Engineering Department, Engineering Faculty
Diponegoro University
Abstract
A microwave-assisted extraction (MAE) system was used to extract phenolic
antioxidants from rice bran. To find the optimum extraction condition, the
effects of microwave power (45,135 and 225 W), extraction time (30, 90, 150 s)
and sample mass (2.5, 5.0, 7.5 g) were study on total phenolic content (TPC)
and DPPH radical scavenging activity of rice bran (DPPH-SA) by using fullfactorial design. The bran was extracted with 50 ml of 50% ethanol (EtOH) in
water. A response surface method was used to estimate optimum extraction
conditions. Second order equation was fit reasonably to predict TPC and
DPPH-SA level. The maximum predicted TPC, under the optimised conditions
(135 W, 80 s and 4.4 g of rice bran) was 9.19 mg GAE/g dw. The highest
DPPH-SA value was 78%, which occurred at 135 W, 84 s and 4.3 g of rice
bran.
Keywords: rice bran, phenolic antioxidant, microwave extraction, total phenolic
content, DPPH radical scavenging effect

Universitas Diponegoro


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