ArticleFoods (Basel, Switzerland)2023
Valorization of Rice Husk (
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Integrated Valorization of Rice Husk by Pressurized Liquid Extraction: Phenolic-Rich Extract Recovery, Reduced 5-HMF Formation, and Preservation of a Cellulosic Co-Product.Antioxidants (Basel, Switzerland) · 2026Article
- Valorization of Rice By-Products Through Conventional and Emerging Extraction Technologies: Trends, Challenges, and Applications.Comprehensive reviews in food science and food safety · 2026Review
- An integrated annotation strategy for the phytochemical characterization of Xie-Bai-San decoction based on UPLC-Q Exactive Orbitrap HRMS, multi-database screening, and feature-based molecular networking.Frontiers in chemistry · 2026Article
- Optimization of Pectin-Zein Beads via Response Surface Methodology for Enhanced Colon-Targeted Delivery ofFoods (Basel, Switzerland) · 2025Article
- Pectin Microwave Assisted Extraction from Pumpkin Peels: Process Optimization and Chemical-Physical and Rheological Characterization.Foods (Basel, Switzerland) · 2024Article
- Evaluation of Antibacterial and Antibiofilm Activity of Rice Husk Extract againstPathogens (Basel, Switzerland) · 2024Article
- Rice Byproduct Compounds: From Green Extraction to Antioxidant Properties.Antioxidants (Basel, Switzerland) · 2023Review
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Rice husk is a good source of polyphenols, but it has not been efficiently utilized in food applications yet. Therefore, the aim of this work is to investigate, by in vitro assays, the polyphenolic extract (RHE) capacity of this waste to counteract the protein glycation at different stages of the reaction, correlating this activity with the antiradical properties. A microwave-assisted extraction using hydro-alcoholic solvents was applied to recover husk polyphenols. Extraction parameters were optimized by the design of the experiment. The extract with the highest polyphenolic recovery was obtained at 500 W and 90 °C, using 1:35 g of dry material/mL solvent, 80% ethanol, and a 5 min extraction time. Results highlight the ability of RHE to inhibit the formation of fructosamine in the early stage of glycation with a dose-dependent activity. Furthermore, in the middle stage of the reaction, the highest RHE tested concentration (2.5 mg/mL) almost completely inhibit the monitored advanced glycation end products (AGEs), as well as showing a good trapping ability against α-dicarbonyl intermediates. A strong positive correlation with antioxidant activity is also found. The obtained results are supported by the presence of ten polyphenols detected by RP-HPLC-DAD-ESI-MS
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