1. Summer PDSI Research
Summer 2009
Michael Plater II

2. WHAT:

3. WHAT:

4. BENEFITS:
Antioxidant
Natural Food
Coloring
WHAT: Anthocyanin

5.  Antioxidant
 Improving Human Health
 Natural Food Coloring
 Increasing Economic Rates of Return
WHY: Total Rice Value

6. Rough
Rice
Husks
Shelled
Rice
Bran Milled
Rice
HOW:

7.  McGill Rice Mill
 Fractionization
 Three milling times
 Determine
concentrations at
different fractions
HOW:

8. BRAN
Milling (3 Diff
Times)
Hexane
Dry
Ethanol
HPLC
Anthocyanin
HOW: Extraction

9. Rough Rice, Milled Rice, Bran
Thank You:Questions?

10.  Using a McGill rice mill
 Generate triplicate samples of bran
layer at 10, 25, 40 seconds
 Extract using 5ml of hexane with
0.5g of bran
 Filter and dry bran
 Extract using ethanol with 5ml
 Run through High Pressure Liquid
Chromatography
Methods:

11. - 10 Sec
Hexane
- 25 Sec - 40 Sec - 40 Sec
Hexane Hexane Ethanol
- 10 Sec - 25 Sec
Ethanol Ethanol
- HPLC for all
fractions
Timeline: