Optimization of flavonoid recovery in the extract of red and brown rice bran using response surface methodology
Recently, the quality-by-design concept has been widely implemented in the optimization of pharmaceutical processes to improve batch-to-batch consistency. As flavonoid compounds in pigmented rice bran may provide natural antioxidants, extraction of flavonoid components from red and brown rice bran w...
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| Format: | Conference or Workshop Item |
| Language: | English |
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Faculty of Agriculture, Universiti Putra Malaysia
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/77386/ http://psasir.upm.edu.my/id/eprint/77386/1/8TH%20IAC%20%E2%80%93%206TH%20ISFA%202018-64.pdf |
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| author | Ghasemzadeh, Ali Jaafar, Hawa Z. E. Baghdadi, Ali |
| author_facet | Ghasemzadeh, Ali Jaafar, Hawa Z. E. Baghdadi, Ali |
| author_sort | Ghasemzadeh, Ali |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Recently, the quality-by-design concept has been widely implemented in the optimization of pharmaceutical processes to improve batch-to-batch consistency. As flavonoid compounds in pigmented rice bran may provide natural antioxidants, extraction of flavonoid components from red and brown rice bran was optimized using central composite design (CCD) and response surface methodology (RSM). The examined parameters were temperature, solvent percentage, extraction time, and solvent-to-solid ratio. The highest total flavonoid content (TFC) in red rice bran was predicted as 958.14 mg quercetin equivalents (QE)/100 g dry matter (DM) at 58.5 °C, 71.5% (v/v), 36.2 min, and 7.94 mL/g, respectively, whereas the highest TFC in brown rice bran was predicted as 782.52 mg QE/100 g DM at 56.7 °C, 74.4% (v/v), 36.9 min, and 7.18 mL/g, respectively. Verification experiment results under these optimized conditions showed that the TFC values for red and brown rice bran were 962.38 and 788.21 mg QE/100 g DM, respectively. Analysis of the extracts showed that apigenin and p-coumaric acid are abundant in red and brown rice bran. In this study, an extraction process for flavonoid compounds from red and brown rice bran was successfully optimized. The accuracy of the developed models indicated that the approach is applicable to larger-scale extraction processes. |
| first_indexed | 2025-11-15T12:10:13Z |
| format | Conference or Workshop Item |
| id | upm-77386 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T12:10:13Z |
| publishDate | 2018 |
| publisher | Faculty of Agriculture, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-773862020-03-05T06:30:29Z http://psasir.upm.edu.my/id/eprint/77386/ Optimization of flavonoid recovery in the extract of red and brown rice bran using response surface methodology Ghasemzadeh, Ali Jaafar, Hawa Z. E. Baghdadi, Ali Recently, the quality-by-design concept has been widely implemented in the optimization of pharmaceutical processes to improve batch-to-batch consistency. As flavonoid compounds in pigmented rice bran may provide natural antioxidants, extraction of flavonoid components from red and brown rice bran was optimized using central composite design (CCD) and response surface methodology (RSM). The examined parameters were temperature, solvent percentage, extraction time, and solvent-to-solid ratio. The highest total flavonoid content (TFC) in red rice bran was predicted as 958.14 mg quercetin equivalents (QE)/100 g dry matter (DM) at 58.5 °C, 71.5% (v/v), 36.2 min, and 7.94 mL/g, respectively, whereas the highest TFC in brown rice bran was predicted as 782.52 mg QE/100 g DM at 56.7 °C, 74.4% (v/v), 36.9 min, and 7.18 mL/g, respectively. Verification experiment results under these optimized conditions showed that the TFC values for red and brown rice bran were 962.38 and 788.21 mg QE/100 g DM, respectively. Analysis of the extracts showed that apigenin and p-coumaric acid are abundant in red and brown rice bran. In this study, an extraction process for flavonoid compounds from red and brown rice bran was successfully optimized. The accuracy of the developed models indicated that the approach is applicable to larger-scale extraction processes. Faculty of Agriculture, Universiti Putra Malaysia 2018 Conference or Workshop Item PeerReviewed text en http://psasir.upm.edu.my/id/eprint/77386/1/8TH%20IAC%20%E2%80%93%206TH%20ISFA%202018-64.pdf Ghasemzadeh, Ali and Jaafar, Hawa Z. E. and Baghdadi, Ali (2018) Optimization of flavonoid recovery in the extract of red and brown rice bran using response surface methodology. In: Joint Symposium of the 8th International Agriculture Congress 2018 and 6th International Symposium for Food & Agriculture 2018 (8th IAC – 6th ISFA 2018), 13-15 Nov. 2018, Auditorium Rashdan Baba, TNCPI Building, Universiti Putra Malaysia. (pp. 324-328). |
| spellingShingle | Ghasemzadeh, Ali Jaafar, Hawa Z. E. Baghdadi, Ali Optimization of flavonoid recovery in the extract of red and brown rice bran using response surface methodology |
| title | Optimization of flavonoid recovery in the extract of red and brown rice bran using response surface methodology |
| title_full | Optimization of flavonoid recovery in the extract of red and brown rice bran using response surface methodology |
| title_fullStr | Optimization of flavonoid recovery in the extract of red and brown rice bran using response surface methodology |
| title_full_unstemmed | Optimization of flavonoid recovery in the extract of red and brown rice bran using response surface methodology |
| title_short | Optimization of flavonoid recovery in the extract of red and brown rice bran using response surface methodology |
| title_sort | optimization of flavonoid recovery in the extract of red and brown rice bran using response surface methodology |
| url | http://psasir.upm.edu.my/id/eprint/77386/ http://psasir.upm.edu.my/id/eprint/77386/1/8TH%20IAC%20%E2%80%93%206TH%20ISFA%202018-64.pdf |