Optimization of Total Anthocyanin Extraction from Brown Rice (Oryza nivara)

Abstract

Brown rice contains anthocyanin compounds. Anthocyanin is a natural pigment that gives red color to brown rice. Anthocyanin is an unstable compound, so it is necessary to optimize the extraction method to find out the proper extraction method in obtaining the largest anthocyanin level in brown rice. Optimization of extraction conducted in this study include solvent, addition of HCl and size of brown rice Measurement of levels in this study using the method of differential pH with visible spectrofotometer tool. The results showed that extraction using methanol-HCl solvent was the best extraction process. As for the size of rice particles does not affect the amount of extracted anthocyanins.