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Optimization of Processing Conditions for Aqueous Pigmented Rice Extracts as Bases for Antioxidant Drinks

Adyati Putriekasari Handayani, Roselina Karim and Kharidah Muhammad

Pigmented rice can be categorized as a functional food due to its various health benefits, mainly from its polar antioxidant content which consists of anthocyanins in black rice and proanthocyanidins in red rice. This rice is usually cooked in excess water and removal of the water will be a waste as it can be further utilized as a base for antioxidant drink. Therefore, the objective of this study was to determine the optimum processing conditions (extraction temperature, time, and water/rice (W/R) ratio) for minimum 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity IC₅₀, maximum total flavonoid (TFC), and Maximum Total Phenolic Content (TPC) in the pigmented rice extracts using response surface methodology (RSM). The optimum hot water extraction conditions for black rice were W/R ratio of 20 ml/g at 95.6°C for 40 minutes, while that for red rice are W/R ratio of 20 ml/g at 97°C for 30 minutes. It can be concluded that RSM is a useful method in optimizing the processing conditions for production of antioxidant drink from pigmented rice and hot water extraction showed great potential in extracting antioxidants from pigmented rice.