Rice Byproduct Compounds: From Green Extraction to Antioxidant Properties

Rice Byproduct Compounds: From Green Extraction to Antioxidant Properties

Currently, rice (<i>Oryza sativa</i> L.) production and consumption is increasing worldwide, and many efforts to decrease the substantial impact of its byproducts are needed. In recent years, the interest in utilizing rice kernels, husk, bran, and germ for the recovery of different molec...

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Bibliographic Details
Main Authors: Raffaella Colombo, Giulia Moretto, Marta Barberis, Ilaria Frosi, Adele Papetti
Format: Article
Language:English
Published: MDPI AG 2023-12-01
Series:Antioxidants
Subjects:
rice byproducts
bioactives
antioxidant compounds
phenolic acids
flavonoids
vitamin E
Online Access:https://www.mdpi.com/2076-3921/13/1/35

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