Anthocyanins are rich in antioxidant properties. Previous research has shown that red rice contains a good amount of anthocyanins. While there are a number of laboratory procedures for anthocyanin extraction, is there a standard operating procedure(SOP) for its extraction from red rice to be used in the industry? Any suggestions are welcome.
Hi,
I don't know a specific protocol for rice but a standard laboratory technique uses methanol with 1% HCl ideally under nitrogen. The protocol is here:
Michael M. Neff and Joanne Chory (1998) Genetic Interactions between Phytochrome A, Phytochrome B, and Cryptochrome 1 during Arabidopsis Development. Plant Physiol. 118(1): 27–35.
The procedure involves maceration or soaking of the plant material in methanol containing a small concentration of mineral acid (e.g., HCl). Methanol extraction is a rapid, easy, and efficient method for anthocyanin extraction. https://currentprotocols.onlinelibrary.wiley.com/doi/pdf/10.1002/0471142913.faf0101s00
Anthocyanins can be extracted using chilled methanol and can be spectrophotometrically analysed.
Also check https://uknowledge.uky.edu/cgi/viewcontent.cgi?article=1742&context=gradschool_diss
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