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Author: search.filters.author.Tai, Ngo VanSubject: search.filters.subject.antioxidant

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    MICROWAVE-ASSISTED EXTRACTION OF “CẨM” PURPLE RICE BRAN POLYPHENOL: A KINETIC STUDY
    (2023-01-01)
    Loan, Le Thi Kim
    ;
    Tai, Ngo Van
    ;
    Thuy, Nguyen Minh
    Background. “Cẩm” rice bran has been considered a waste product; however, it possesses rich bioactive compounds. These compounds could be utilized to make value-added products, using microwave-assisted extraction. Materials and methods. This study aimed to investigate and establish the kinetic extraction for “Cẩm” rice bran under different conditions of microwave-assisted extraction. Five levels of microwave power (90, 150, 300, 600, and 800 W) were used for extraction at a time range from 0 to 30 minutes. The extraction yield (%) and total phenolic compound (mg gallic acid equivalent per g, mgGAE/g) were determined. The experimental data were fitted with five empirical models to find the best fit model. Results. The power of irradiation greatly influenced the extraction yield and phenolic compounds in rice bran extract. The fast rate of extraction was found at the initial stage (after 5 minutes of extraction), then remained unchanged or slightly declined. Among the five models, the first-order model showed the best fit between the actual and predicted data. Conclusions. Based on the extraction rate constant from the first-order model, 500 W was considered the appropriate power level for extracting polyphenol from rice bran with a high yield of extraction and total polyphenol content. These conditions could be further optimized and upscaled for use in the food industry.
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    Extraction Optimization of Crocin from Gardenia (Gardenia jasminoides Ellis)Fruits Using Response Surface Methodology and Quality Evaluation of Foam-Mat Dried Powder
    (2022-12-01)
    Thuy, Nguyen Minh
    ;
    Nhu, Pham Huynh
    ;
    Tai, Ngo Van
    ;
    Minh, Vo Quang
    The crocin in gardenia, as a medical plant, has drawnthe attention of researchers and scientists due to its color and high antioxidant activity. To optimize the extraction parameters of crocin from gardenia fruits, response surface methodology (RSM) was employed.The effects of four independent variables, namely extraction temperature (45–55 °C), time (40–60 min), percentage of gardenia fruits(15–25%), and ethanol concentration (50–60%),on a crocin compound were investigated. The extract from the gardenia fruit was dried at different temperatures (55–70 °C) by the foam-mat drying method. The optimal extraction parameters were an extraction temperature of 55 °C, time of 57 min, percent of fruits in solvent at 24%, and an ethanol concentration of 56%. The results showed that the dried gardenia powder had maintained the crocin content well(6.64 mg/g), and the product with low water activity and moisture content of 0.33 and 5.72%, respectively, is suitable for storage. The foam-mat dried product also maintains the natural color and characteristics inherent in the raw materials, which could also be used as supplemental ingredients for other food industries.