ArticleJournal of food science and technology2017
Optimization of ultrasound and microwave assisted extractions of polyphenols from black rice (
Article in Journal of food science and technology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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Who cites it
19 citing papers in PubMed, 59 citations in OpenAlex.
- Ultrasound in Pigmented Rice Processing: A Versatile Approach for Anthocyanin Retention and Extraction: A Review.Food science & nutrition · 2026Review
- Valorization of Rice By-Products Through Conventional and Emerging Extraction Technologies: Trends, Challenges, and Applications.Comprehensive reviews in food science and food safety · 2026Review
- Rice Byproduct Compounds: From Green Extraction to Antioxidant Properties.Antioxidants (Basel, Switzerland) · 2023Review
- Recent advances incombined Avant-garde technologies (thermal-thermal, non-thermal-non-thermal, and thermal-non-thermal matrix) to extract polyphenols from agro byproducts.Journal of food and drug analysis · 2023Review
- Drying kinetics and quality dynamics of ultrasound-assisted dried selenium-enriched germinated black rice.Ultrasonics sonochemistry · 2023Article
- From Foxtail Millet Husk (Waste) to Bioactive Phenolic Extracts Using Deep Eutectic Solvent Extraction and Evaluation of Antioxidant, Acetylcholinesterase, and α-Glucosidase Inhibitory Activities.Foods (Basel, Switzerland) · 2023Article
- The potential use of Indian rice flour or husk in fortification of pan bread: assessing bread's quality using sensory, physicochemical, and chemometric methods.Frontiers in nutrition · 2023Article
- Wheat and Rice beyond Phenolic Acids: Genetics, Identification Database, Antioxidant Properties, and Potential Health Effects.Plants (Basel, Switzerland) · 2022Review
- Cereal Waste Valorization through Conventional and Current Extraction Techniques-An Up-to-Date Overview.Foods (Basel, Switzerland) · 2022Review
- Impact of low-frequency ultrasound technology on physical, chemical and technological properties of cereals and pseudocereals.Ultrasonics sonochemistry · 2022Review
- Optimization of the pulse electric field assisted extraction of black rice grain for antioxidant and sirtuin1 enzyme stimulation activities.Scientific reports · 2022Article
- Antioxidation, Anti-Inflammation, and Regulation ofPlants (Basel, Switzerland) · 2022Article
- Hybrid high-intensity ultrasound and microwave treatment: A review on its effect on quality and bioactivity of foods.Ultrasonics sonochemistry · 2021Review
- The Potential of High-Anthocyanin Purple Rice as a Functional Ingredient in Human Health.Antioxidants (Basel, Switzerland) · 2021Review
- Extraction of Flavonoids From Natural Sources Using Modern Techniques.Frontiers in chemistry · 2020Review
- Environmentally Friendly Methods for Flavonoid Extraction from Plant Material: Impact of Their Operating Conditions on Yield and Antioxidant Properties.TheScientificWorldJournal · 2020Review
- Optimization of Flavonoid Extraction from Red and Brown Rice Bran and Evaluation of the Antioxidant Properties.Molecules (Basel, Switzerland) · 2018Article
- Optimizing Extraction Conditions of Free and Bound Phenolic Compounds from Rice By-Products and Their Antioxidant Effects.Foods (Basel, Switzerland) · 2018Article
- Optimization ultrasonic-microwave-assisted extraction of phenolic compounds fromJournal of advanced pharmaceutical technology & researchArticle
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Phenolic compounds were extracted from the husk of milled black rice (cv. Poireton) by using a combination of ultrasound assisted extraction and microwave assisted extraction. Extraction parameters were optimized by response surface methodology according to a three levels, five variables Box-Behnken design. The appropriate process variables (extraction temperature and extraction time) to maximize the ethanolic extraction of total phenolic compounds, flavonoids, anthocyanins and antioxidant activity of the extracts were obtained. Extraction of functional components with varying ethanol concentration and microwave time were significantly affected by the process variables. The best possible conditions obtained by RSM for all the factors included 10.02 min sonication time, 49.46 °C sonication temperature, 1:40.79 (w/v) solute solvent ratio, 67.34% ethanol concentration, and 31.11 s microwave time. Under the given solutions, the maximum extraction of phenolics (1.65 mg/g GAE), flavonoids (3.04 mg/100 g), anthocyanins (3.39 mg/100 g) and antioxidants (100%) were predicted, while the experimental values included 1.72 mg/g GAE of total phenolics, 3.01 mg/100 g of flavonoids, 3.36 mg/100 g of anthocyanins and 100% antioxidant activity. The overall results indicated positive impact of co-application of microwave and ultrasound assisted extractions of phenolic compounds from black rice husk.
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