Elucidation of antioxidant compounds recovery capacity from “Cẩm” purple rice bran by different sustainable extraction techniques

What if the secret to a healthier diet lies in the purple husk of a Vietnamese rice grain? New research reveals how sustainable extraction methods can unlock the hidden antioxidant power of Cẩm rice bran.

Tossed aside as waste, the bran of Vietnam's purple Cẩm rice is actually a treasure trove of antioxidants. But extracting these valuable compounds without harming the environment has been a challenge. Now, scientists have compared several green techniques to see which works best.

They tested five methods: microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), and two combined approaches—ultrasound followed by microwave (U+MAE) and microwave followed by ultrasound (M+UAE)—plus a conventional method as a control. The results were clear: sustainable techniques like sonication and microwave significantly boosted extraction efficiency.

Surprisingly, the dual methods outperformed single ones, yielding higher levels of bioactive compounds and stronger antioxidant activity. Among the combos, U+MAE proved superior to M+UAE in both extracting and preserving antioxidant power.

This isn't just lab trivia. The findings lay the groundwork for turning Cẩm rice bran into a nutraceutical ingredient, offering a sustainable way to enrich foods with natural antioxidants.

Key Points

• Sustainable techniques boost antioxidant extraction from Cẩm rice bran.
• Dual methods outperform single ones in bioactive content.
• U+MAE shows highest extraction and activity preservation.