Antioxidant properties of rice grains with light brown, red and black pericarp colors and the effect of processing

Walter, Melissa; Marchesan, Enio; Massoni, Paulo Fabrício Sachet; Silva, Leila Picolli da; Sartori, Gerson Meneghetti Sarzi; Ferreira, Rafael Bruck

doi:10.1016/j.foodres.2011.09.002

Cited by 127 publications

(103 citation statements)

References 24 publications

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“…The drought tolerance mechanism controlled by endogenous phenolic compounds is observed in many plants, but it differs among species [18]. In rice, some compounds, mainly phenolic acids and anthocyanins, have been detected and examined for their bioactivities in germinated stages and under normal growth status [14,19,20].…”

Section: Introductionmentioning

confidence: 99%

Involvement of Secondary Metabolites in Response to Drought Stress of Rice (Oryza sativa L.)

Quan

Anh²,

Khang³

et al. 2016

Agriculture

104

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Abstract:In this study, responses of rice under drought stress correlating with changes in chemical compositions were examined. Among 20 studied rice cultivars, Q8 was the most tolerant, whereas Q2 was the most susceptible to drought. Total phenols, total flavonoids, and antioxidant activities, and their accumulation in water deficit conditions were proportional to drought resistance levels of rice. In detail, total phenols and total flavonoids in Q8 (65.3 mg gallic acid equivalent (GAE) and 37.8 mg rutin equivalent (RE) were significantly higher than Q2 (33.9 mg GAE/g and 27.4 mg RE/g, respectively) in both control and drought stress groups. Similarly, the antioxidant activities including DPPH radical scavenging, β-carotene bleaching, and lipid peroxidation inhibition in Q8 were also higher than in Q2, and markedly increased in drought stress. In general, contents of individual phenolic acids in Q8 were higher than Q2, and they were significantly increased in drought stress to much greater extents than in Q2. However, p-hydroxybenzoic acid was found uniquely in Q8 cultivars. In addition, only vanillic acid was found in water deficit stress in both drought resistant and susceptible rice, suggesting that this phenolic acid, together with p-hydroxybenzoic acid, may play a key role in drought-tolerance mechanisms of rice. The use of vanillic acid and p-hyroxybenzoic acid, and their derivatives, may be useful to protect rice production against water shortage stress.

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Section: Introductionmentioning

confidence: 99%

Involvement of Secondary Metabolites in Response to Drought Stress of Rice (Oryza sativa L.)

Quan

Anh²,

Khang³

et al. 2016

Agriculture

104

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“…Red rice: Red rice, a low-yield rice variety commonly known as weedy rice, appears red owing to the content of anthocyanins in its husk (Oki et al, 2002). This type of rice has a nutty flavor and a high nutritional value if the germ is left intact (Walter et al, 2013). Proanthocyanidins are the key pigments of red rice which are made up of flavan-3-ol units, rich in micronutrients and vitamins and the bioactive compounds exhibit useful natural properties, as well as great anti-oxidative activity Min et al, 2011;Chen et al, 2012;Hayashi and Yanase, 2016).…”

Section: Different Varieties Of Rice With Medicinal Propertiesmentioning

confidence: 99%

“…1). Phenolic compounds: In plants, phenolic compounds (polyphenols) are broadly distributed, and some of them have been identified as natural antioxidants (Walter et al, 2013). Phenolic compounds can be classified into two groups, flavonoids and non-flavonoids.…”

Section: Bioactive Compounds In Different Varieties Of Ricementioning

confidence: 99%

“…At elevated temperatures, ferulic acid ester of γ-oryzanol is known to be a potent antioxidant compound with stabilizing properties. There is report about rice grains with red, black and light brown pericarp colors and the total soluble phenolic compounds and their antioxidant activity (Walter et al, 2013). In brown rice the existence of significant amount of antioxidants and minerals with changing cooking properties and the effect of variety difference in antioxidant property, mineral content is proved (Mir et al, 2016).…”

Section: Nutraceutical Potential Of Different Varieties Of Ricementioning

confidence: 99%

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Rice Grain, a Rich Source of Natural Bioactive Compounds

Das¹

2017

PAKJAS

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Rice, which is the most cultivated crop worldwide, is mainly grown as a staple food. Thousands of rice varieties are cultivated; however, their nutritional and medicinal values have not been thoroughly investigated. Rice grain is rich in various bioactive compounds such as phenolic compounds, phytosterols, gallic acid, polycosanol, oryzanol, tocopherol, tocotrienols and ferulic acid. Furthermore, several types of rice and their byproducts are effective for treatment of a number of deteriorating diseases including dysentery, cancer, diabetes and heart disease. Therefore, the present review was conducted to highlight different varieties of rice and their medicinal potentials along with the nutritional composition, bioactive compounds and nutraceutical potentials of rice grain. The integral information combining rice natural bioactive compounds with disease treatment provided herein will be useful for development of drugs for the treatment of various diseases using the rice-derived bioactive compounds.

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“…Unnikrishnan and Bhattacharya [4] described pressure parboiling as low moisture parboiling in which the rice paddy is partially soaked or simply washed with water and then steamed at high pressure to gelatinize the rice starch. Walter et al [5] used conventional and laboratory steaming methods in which rough rice was placed at 1.5 kg/cm 2 Journal of Food Quality the physical characteristics of both the Japonica and Indica rice varieties. Moreover, steaming at 1 kg/cm 2 pressure for 15-30 minutes and steaming at atmospheric pressure for 1-2 minutes improved the cooking qualities, milling qualities, and physical characteristics [8].…”

Section: Introductionmentioning

confidence: 99%

The Optimization and Mathematical Modeling of Quality Attributes of Parboiled Rice Using a Response Surface Method

Yousaf

Chen

et al. 2017

Journal of Food Quality

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The response surface methodology was used to optimize the hydrothermal processing conditions based on the rice quality parameters of the Rong Youhua Zhan rice variety (Indica). The effect of soaking temperature (29.77, 40, 55, 70, and 80.23 ∘ C), soaking time (67.55, 90, 120, 150, and 170.45 min), and steaming time (1.59, 5, 10, 15, and 18.41 min), each tested at five levels, on percentage of head rice yield (HRY), hardness, cooking time, lightness, and color were determined, with 2 values of 0.96, 0.94, 0.90, 0.88, and 0.94, respectively. HRY, hardness, cooking time, and color increased with process severity while lightness decreased, although HRY decreased after reaching a maximum. The predicted optimum soaking temperature, soaking time, and steaming time were 69.88 ∘ C, 150 min, and 6.73 min, respectively, and the predicted HRY, hardness, cooking time, lightness, and color under these conditions were 73.43%, 29.95 N, 32.14 min, 83.03 min, and 12.24 min, respectively, with a composite desirability of 0.9658. The parboiling industry could use the findings of the current study to obtain the desired quality of parboiled rice. This manuscript will be helpful for researchers working on commercializing parboiled rice processes in China as well as in other countries.

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Antioxidant properties of rice grains with light brown, red and black pericarp colors and the effect of processing

Cited by 127 publications

References 24 publications

Involvement of Secondary Metabolites in Response to Drought Stress of Rice (Oryza sativa L.)

Involvement of Secondary Metabolites in Response to Drought Stress of Rice (Oryza sativa L.)

Rice Grain, a Rich Source of Natural Bioactive Compounds

The Optimization and Mathematical Modeling of Quality Attributes of Parboiled Rice Using a Response Surface Method

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