Characteristics of Brown Rive var. Inpari 43 and Sonication Treatments for Extraction of Phenolic and Flavonoid Contents

Hadi  Munarko; Slamet  Budijanto; Azis Boing  Sitanggang; Feri  Kusnandar

doi:10.11594/nstp.2020.0507

Characteristics of Brown Rive var. Inpari 43 and Sonication Treatments for Extraction of Phenolic and Flavonoid Contents

Authors

Hadi Munarko Department of food technology, Faculty of Engineering, Universitas Pembangunan Nasional “Veteran” Surabaya, East Java, Indonesia
Slamet Budijanto Department of Food Science and Technology, Faculty of Agricultural Engineering, IPB University, Bogor, In-donesia
Azis Boing Sitanggang Department of Food Science and Technology, Faculty of Agricultural Engineering, IPB University, Bogor, In-donesia
Feri Kusnandar Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB University, Bogor, In-donesia

DOI:

https://doi.org/10.11594/nstp.2020.0507

Keywords:

Brown rice, sonication, rice grain, total flavonoid, total phenolic content

Abstract

This study aimed to characterize brown rice grain var. Inpari 43 and evaluate the effect of sonication time on total phenolic and flavonoid content. The result showed that Inpari 43 is classified as medium and slender grain which contains about 12% of moisture content. Maceration method was suitable for brown rice flour extraction. It accumulated 65–70 mg GAE/100g and 13–18 mg QE/100g of total phenolic content and flavonoid content, respectively, during 10 to 30 minutes extraction. The pearson correlation analysis indicated a strong positive correlation between extraction time and phenolic and flavonoid content. In conclusion, maceration for 30 minutes accumulates the highest phenolic and flavonoid content in brown rice flour var. Inpari 43.

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Published

02-11-2020

Conference Proceedings Volume

1st International Conference Eco-Innovation in Science, Engineering, and Technology

Section

Articles

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How to Cite

Munarko, H. ., Budijanto, S. ., Sitanggang, A. B. ., & Kusnandar, F. . (2020). Characteristics of Brown Rive var. Inpari 43 and Sonication Treatments for Extraction of Phenolic and Flavonoid Contents. Nusantara Science and Technology Proceedings, 52-56. https://doi.org/10.11594/nstp.2020.0507