The effect of additional carbon source and solvent ratio on the enrichment of alpinetin level in rice bran oil

Rice bran is a by-product of the rice milling process. Rice bran contains a variety of antioxidant compounds that are beneficial for the health of the body, such as vitamin E, oryzanol, and flavonoid compounds. One of the compounds classified in flavonoids is alpinetin which has antioxidant activity that can protect cells from free radicals in the body. Alpinetin is a flavonoid bioactive compound known to have various benefits, such as anti-inflammatory, anticancer, and antioxidant with low systemic toxicity. Enrichment of the content of bioactive compounds and fatty acids in rice bran oil can be carried out by a fermentation process using Aspergillus terreus. This research examined the effect of carbon source concentration and solvent ratio methanol: chloroform. This research used the solid-state fermentation method and modified the Bligh-Dyer extraction process. The extracted rice bran oil then tested using a Liquid Chromatography-Mass Spectrometry (LCMS) qualitatively. This research found that the addition of 10 g/L glucose produced the optimum lipid yield of 7.695%, and the highest alpinetin content was produced with the addition of glucose as much as 8g/L with alpinetin content of 27.11%. The ratio of methanol: chloroform =2:3.1 v/v produced the highest lipid yield, 9.54%, and the initial content of alpinetin compounds in rice bran extract increased from 0.02% to 3.43%.