Harnessing the Power of Black Rice Anthocyanins: A Review in Context of Extraction and Chromatographic Techniques

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Quality Pub Date : 2025-01-08 DOI:10.1155/jfq/4005156

Avneet Kaur, Sukhvinder Singh Purewal, Chidanandamurthy Thippeswamy Swamy, Animesh Sen

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Abstract

Black rice, a well-known grain for its anthocyanin-rich pigmentation and nutritional benefits, has gained significant attention in scientific research. Anthocyanins, flavonoid pigments responsible for the distinctive coloration of black rice, offer potent antioxidant and health-promoting properties. Extraction and chromatographic techniques play pivotal roles in isolating and analyzing these valuable compounds. This review comprehensively examines the extraction methodologies, encompassing traditional solvent extraction and advanced techniques such as ultrasound-assisted extraction and supercritical fluid extraction. In addition, chromatographic techniques, including high-performance liquid chromatography (HPLC), high-speed countercurrent chromatography (HSCCC), and preparative HPLC (Prep-HPLC) are demonstrated in detail for precise identification and quantification of anthocyanins in black rice.

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来源期刊

Journal of Food Quality 工程技术-食品科技

CiteScore

5.90

自引率

6.10%

发文量

285

审稿时长

>36 weeks

期刊介绍： Journal of Food Quality is a peer-reviewed, Open Access journal that publishes original research articles as well as review articles related to all aspects of food quality characteristics acceptable to consumers. The journal aims to provide a valuable resource for food scientists, nutritionists, food producers, the public health sector, and governmental and non-governmental agencies with an interest in food quality.