Separation purification and application of bioactive compounds from pigmented rice bran

Abstract

The investigation stated in the thesis was aimed to separate the anthocyanin from black and purple rice bran and used as a functional ingredient and pH indicator in the food system In the initial study to separate the anthocyanin from black and purple rice bran the conventional extraction process was followed by the ultrasound assisted extraction process In the conventional extraction process acetone ethanol and water were used as extractants and optimized using four factor rotatable cent...