Anthocyanin and Iron Absorption of Black Rice Bran Aqueous Extract using In Vitro Everted Gut Sac Method

International Conference on Food Science and Technology

Nurlaili, E.P.^1

17 Agustus 1945 University, Semarang, Indonesia^1

关键词: Ad libitum;    Aqueous extracts;    Gut sac;    Iron absorptions;    NaCl solution;    Rice brans;    Small intestine;    Wistar rat;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/292/1/012023/pdf
DOI  :  10.1088/1755-1315/292/1/012023

来源: IOP

【 摘 要 】

Black rice bran in Indonesia countries contained high anthocyanin and iron. As rice bran has not been widely used for food, this research investigated other possible functional effect of rice bran extract. The purpose of this study was to evaluate the absorption of anthocyanin and iron of subvar Cibeusi black rice bran extract of by in vitro everted gut sac method. Experiment was conducted on various part of small intestine using black rice bran, aqueous extract, and residue during various periods (10-100 minutes). Twenty four male 2 months old Wistar rats were put in 20-24 hours fasting condition and only given ad libitum deionized drinking water. After dissection, small intestine was taken, cut into duodenum, jejunum, ileum, and then reverted. The two ends of each of them were tied, filled with 0.9% NaCl solution, and the put into tube contained mucous solution and samples with constant oxygen saturated. The results showed part that the highest anthocyanin absorption of 0,0160 mg/g was obtained in jejunum. The highest anthocyanin absorption was obtained at 40 minutes of 0.0165 mg/g. Results also showed part of the small intestine can highest absorbed iron in duodenum compared to other parts of 3.65 ppm. Black rice bran extracts can be highest absorbed of 3.78 ppm. The type of material that can be absorbed highest in black rice bran extracts of 4.23ppm. The highest iron absorption at 10 minutes of 3.48 ppm.