Acta Scientiarum Polonorum Technologia Alimentaria

Background. “Cẩm” rice, a purple rice variety, is one of the specialty cultivars in Vietnam. During the post-harvesting process, dark-purple rice bran, which has high antioxidant content, was retrieved.
Materials and methods. Microwave-assisted extraction, a green recovery technique, was applied to extract antioxidant compounds from the “Cẩm” rice bran. The antioxidant activity and anti-diabetic properties of the extract were determined.
Results. A multiple regression analysis revealed the parameters that give the highest efficiency in the re­covery of antioxidants from “Cẩm” rice bran. The observed optimal conditions were extraction at 662 W of microwave power for 6.7 mins. Under these conditions, high antioxidant activity and reduced activity of amylolitic enzymes (α-amylase and α-glycosidase) were observed.
Conclusion. The research showed that “Cẩm” rice bran extract has high antioxidant content as well as anti­oxidant activity. Furthermore, inhibition of amylotic enzymes was observed, which opens up the possibility of applying local rice as a nutraceutical ingredient in the food industry.