Chemical Properties of Black Rice Yeast Extracts as Pharmaceutical Ingredients for the Management of Type 2 Diabetes mellitus
doi.org/10.26538/tjnpr/v5i3.13
Keywords:
Black rice yeast extract, Polar solvent, Diabetes mellitus, Maceration, LC-MSAbstract
Black rice yeast has the potential to be used as an antidiabetic preparation in type 2 Diabetes mellitus. The study aims to identify the chemical composition of black rice yeast extract obtained from different polar solvents as pharmaceutical ingredients for type 2 Diabetes mellitus (DM). The Black rice flour was macerated using polar solvents (distilled water, methanol, and ethanol). The extracts were investigated for the following parameters: amylum, protein and chromium (III) contents, antioxidant activity using the DDPH free radical scavenging assay method and phytochemical profiling using LC-MS. Phytochemical profiling of the different extracts, ethanol, methanol, and water extract, showed 109, 104, and 107 compounds, respectively. The highest concentration of Cr3 + (0.39%) was found in the freeze-dried water extract. This extract also exhibited the most significant antioxidant activity compared to others. Freeze drying may have protected the bioactive constituents in the extracts from the photo-oxidation process resulting from drying under the sun. Black rice yeast extract obtained by maceration using polar solvents could be used as pharmaceutical ingredients for type 2 diabetes mellitus.
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