Optimized preparation of anthocyanin-rich extract from black rice and its effects on in vitro digestibility

摘要: The procedure for obtaining anthocyanin-enriched extracts from black rice was optimized by response surface methodology, and the effects of extract on in vitro starch digestibility were investigated a wheat flour gel model. experimental results well-described polynomial multiple regression model (R2 = 0.8812, p = 0.0546) with regard to anthocyanin content rice. optimal conditions 50.78% ethanol 1 N HCl (0.60 mL), yielding predicted 624.27 mg cyanidin 3 glucoside extract. stronger inhibitor α-glucosidase than acarbose. Furthermore, glycemic index values gels prepared significantly lower that gel. These indicate suppressed hydrolysis inhibiting digestive enzymes.