DRY EXTRACT OF BLACK RICE (ORYZA SATIVA L.) AS ANTIOXIDANT IN THE FORM OF FUNCTIONAL DRINK

Authors

  • Erlindha Gangga Department of Fakultas Farmasi Universitas Pancasila, Jakarta, Indonesia.
  • Qurratun Aini Department of Fakultas Farmasi Universitas Pancasila, Jakarta, Indonesia.

DOI:

https://doi.org/10.22159/ajpcr.2018.v11s1.26597

Keywords:

Black rice, Antioxidant, Functional drinks, DPPH

Abstract

Objective: Based on previous research, black rice (Oryza sativa L.) has been proven to have antioxidant activity which is classified in the very strong category, approximately 41.5 bpj. this The aim of this study was to produce antioxidant functional drink.

Methods: Simplicia powder prepared from black rice (O. sativa L.) sample by extracting with 70% ethanol solvent using kinetic maceration, followed by phytochemical screening, determination of extract quality, drying extract with freeze-drying method, then dry extract obtained used to produce functional drinks on which evaluation and antioxidant activity test carried out. The antioxidant activity test used in this research was DPPH-free radical scavenging method.

Results: Screening result showed that both simplicia and extract contain flavonoid compounds, saponins, tannins, steroids, and triterpenoids. Result from dried extract quality determination shown to be thick consistency, has blackish-purple color, has specific aroma and bitter, water-soluble extract content of 59.04%; ethanol-soluble extract content of 69.77%; moisture content of 7.65%; loss on drying 9.40%; total ash content of 5.17%; acid-insoluble ash content of 0.84%; water-soluble ash content 4.15%; and residual solvent 0.44%. Pb and Cd metal contamination were 1.1994 mg/kg and 0.0905 mg/kg, respectively. Total plate count microbial contamination TNTC and the number of yeast and mold found to be 0.0387×103 colony/g. Evaluation test of functional drinks with powder type and found to be blackish-purple, and specific aroma, and total plate count microbial contamination was 0.310×103 colony/g, and the number of yeast and mold found was 0.6997×102 colony/g. Result of IC50 antioxidant activity of viscous extract was 37.5587 bpj; dried extract was 231.0101 bpj; dried extract (distilled water) was 44.7412 bpj; and functional drinks were 46.3594 bpj.

Conclusion: Thus, results suggest that dried black rice's extract and functional drink produced found to have very strong antioxidant activity.

References

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Published

2018-04-26

How to Cite

Gangga, E., and Q. Aini. “DRY EXTRACT OF BLACK RICE (ORYZA SATIVA L.) AS ANTIOXIDANT IN THE FORM OF FUNCTIONAL DRINK”. Asian Journal of Pharmaceutical and Clinical Research, vol. 11, no. 13, Apr. 2018, pp. 162-6, doi:10.22159/ajpcr.2018.v11s1.26597.

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Section

Original Article(s)