Intensification of Extraction Technologies for Functional Antioxidative Molecules From Black Pigmented Rice (Oryza sativa L.) and High-Resolution Mass Spectrometry (HRMS) of Rice Metabolome

Abstract

Black pigmented rice (BPR) is a significant source of volatile and functional molecules, including anthocyanin, a potent antioxidant. Extracting these compounds can be challenging. Studies specifically examining the recovery of anthocyanins from the “Chakhao poireton” strain of black rice have not been conducted. This study aims to examine the effectiveness of various green extraction methods, including microwave-assisted extraction (MAE), ultrasound-probe-assisted extraction (UPAE), and microwave ultrasonic bath-assisted extraction (MUBAE) in comparison to conventional solvent extraction (CSE). The experimental design was set up using the Box–Behnken design (BBD) system and statistically optimized the conditions by response surface methodology (RSM) for antioxidant activity (DPPH% inhibition), total phenolic content (TPC), and total anthocyanin content (TAC), respectively, relating to the highest recovery of anthocyanin. The ultrasound-probe-assisted extraction (UPAE) method proved to be the most effective one with recovery of TPC, DPPH% inhibition, and TAC was 1.96 mg gallic acid equivalent (GAE)/g, 75.66%, and 3.1393 mg Cyd 3-glu/g at the optimized parameters 10:1 mL/g solvent-sample ratio, 0.45 s−1 cycle, and 15 min extraction time. The high-resolution mass spectrometry (HRMS) analysis of the extract demonstrated the presence of anthocyanin derivatives. These findings highlight UPAE as an effective green technology for recovering anthocyanins from BPR, offering a viable alternative to conventional methods. © 2025 The Author(s). Food Safety and Health published by John Wiley & Sons Australia, Ltd on behalf of International Association of Dietetic Nutrition and Safety.