Ultrasonic-assisted extraction of polyphenols and chlorophyll contents from rice seed lings (var. Sukhothai 1)


  • Supika Kaewmuangma Faculty of Engineering and Agro-Industry, Maejo University, Chiang Mai
  • Suthaya Phimphilai Faculty of Engineering and Agro-Industry, Maejo University, Chiang Mai




rice seedling, polyphenols, antioxidant properties, chlorophyll, extraction


Ultrasonic-assisted extraction presently is an interest technique for recovering the valuable compounds from the vegetal materials. This study was conducted for comparing a traditional extracting technique (shaking) to an ultrasonic-assisted extraction (28, 45, 100 kHz) on rice seedling (var. Sukhothai 1) sample. In combination, solvent effect (water and various concentrations of ethanol) under 50ºC 60 min extracting conditions were also investigated. Antioxidant properties, total polyphenol contents as well as chlorophyll contents in the extracts were analyzed. The extracts obtained by higher ethanol concentration are more desirable and that the ultrasonic technology can be potentially used in the extraction process to improve efficiency.


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How to Cite

Kaewmuangma, Supika, and Suthaya Phimphilai. 2017. “Ultrasonic-Assisted Extraction of Polyphenols and Chlorophyll Contents from Rice Seed Lings (var. Sukhothai 1)”. Food and Applied Bioscience Journal 2 (2):152-60. https://doi.org/10.14456/fabj.2014.13.



Food Processing and Engineering