Vol. 25, No. 2 (2026), Proc26726 https://doi.org/10.24275/rmiq/Proc26726

Microwave-assisted extraction of anthocyanin from “Cẩm” rice bran using natural deep eutectic solvents: A kinetic study by empirical models

 

Authors

L.T.K. Loan, B.T.Vinh, L.T.P. Lien, C. Mansamut

Abstract

Rice bran, particularly pigmented varieties such as “Cẩm” rice, is an abundant agricultural by-product rich in anthocyanins and phenolic compounds with notable antioxidant and health-promoting properties. When combined with natural deep eutectic solvents (NADES), a class of green solvents with high polarity and strong hydrogen-bonding capacity, Microwave-assisted extraction (MAE) could be further enhanced recovery yields while providing a more sustainable alternative to organic solvents. This study investigated the effects of microwave power and extraction time on the recovery of total phenolic content (TPC) and anthocyanins from “Cẩm” rice bran using a choline chloride–ethylene glycol (NADES system). Empirical kinetic modeling was applied to evaluate the extraction process, with models such as first-order, two-side, Peleg, Elovich, and power-law tested for predictive accuracy. Results indicated that both TPC and anthocyanin recoveries followed rapid initial release phases, approaching equilibrium within 5–10 minutes at higher microwave power. The first-order and two-side kinetic models provided the best fit (R2 > 0.99), highlighting distinct fast and slow extraction phases. These findings confirm MAE–NADES as an efficient and sustainable strategy for valorizing pigmented rice bran and offer valuable insights for optimizing functional food and nutraceutical production.

Keywords

rice bran, extraction, microwave, modeling, kinetic.

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