Application of the Plackett-Burman design for screening and optimisation of factors affecting the aqueous extract for total anthocyanin content of broken riceberry rice


Citation

Rittisak, S. and Detchewa, P. and Savedboworn, W. and Phungamngoen, C. (2023) Application of the Plackett-Burman design for screening and optimisation of factors affecting the aqueous extract for total anthocyanin content of broken riceberry rice. International Food Research Journal (Malaysia), 30. pp. 649-655. ISSN 2231-7546

Abstract

The aim of the present work was to identify the key factors that influence the total anthocyanin content of the aqueous extract of broken riceberry rice (BRR). The eight-run Plackett-Burman design was used to evaluate four factors (BRR particle size, BRR powder/water ratio, extraction temperature, and time). As revealed by the results, the BRR powder/water ratio, extraction temperature, and time had a significant influence on the total anthocyanin content. As a consequence, single-factor tests were conducted using a completely randomised design (CRD), considering BRR powder/water ratio (1:2.5, 1:5, 1:7.5, and 1:10 g/mL), extraction temperature (50, 55, 60, 65, and 70°C), and time (50, 60, 70, 80, and 90 min). Based on the results, the criteria for yield optimisation were a BRR particle size of 60 mesh, BRR powder/water ratio of 1:5, extraction temperature of 60°C, and time of 70 min. With these parameters, the total anthocyanin concentration of the extract was 9.71 mg C3G/g dry material.


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Abstract

The aim of the present work was to identify the key factors that influence the total anthocyanin content of the aqueous extract of broken riceberry rice (BRR). The eight-run Plackett-Burman design was used to evaluate four factors (BRR particle size, BRR powder/water ratio, extraction temperature, and time). As revealed by the results, the BRR powder/water ratio, extraction temperature, and time had a significant influence on the total anthocyanin content. As a consequence, single-factor tests were conducted using a completely randomised design (CRD), considering BRR powder/water ratio (1:2.5, 1:5, 1:7.5, and 1:10 g/mL), extraction temperature (50, 55, 60, 65, and 70°C), and time (50, 60, 70, 80, and 90 min). Based on the results, the criteria for yield optimisation were a BRR particle size of 60 mesh, BRR powder/water ratio of 1:5, extraction temperature of 60°C, and time of 70 min. With these parameters, the total anthocyanin concentration of the extract was 9.71 mg C3G/g dry material.

Additional Metadata

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Item Type: Article
AGROVOC Term: rice
AGROVOC Term: cyanin > cyanin Prefer using anthocyaninsanthocyanins
AGROVOC Term: broken rice
AGROVOC Term: screening tests > screening tests Prefer using screeningscreening
AGROVOC Term: sampling
AGROVOC Term: experimental design
AGROVOC Term: statistical analysis > statistical analysis Prefer using statistical methodsstatistical methods
AGROVOC Term: Oryza sativa
AGROVOC Term: feed efficiency > feed efficiency Prefer using feed conversion efficiencyfeed conversion efficiency
Geographical Term: Thailand
Depositing User: Nor Hasnita Abdul Samat
Date Deposited: 28 Jul 2024 15:34
Last Modified: 28 Jul 2024 15:34
URI: http://webagris.upm.edu.my/id/eprint/931

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