Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking

Zaupa, Maria; Calani, Luca; Rio, Daniele Del; Brighenti, Furio; Pellegrini, Nicoletta

doi:10.1016/j.foodchem.2015.04.055

Cited by 132 publications

(103 citation statements)

References 39 publications

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“…This result was in agreement with the finding of Srichamnong et al (2016), who reported that steaming retained g-oryzanol better than boiling or frying. This was also coincidental with Zaupa, Calani, Del Rio, Brighenti, and Pellegrini (2015), who reported that the cooking method, which allows for a complete absorption of water, could retain more bioactive compounds than a process with a low water content, as in the of case steaming. This method allowed for full water absorption under a cooking environment.…”

Section: Effect Of Different Drying Methods On Tocols and G-oryzanolsupporting

confidence: 75%

Promising industrial flour processing and household applications of parboiled germinated brown rice (Khao dok mali 105)

Thiyajai

Saetang

Kettawan

et al. 2016

LWT

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Section: Effect Of Different Drying Methods On Tocols and G-oryzanolsupporting

confidence: 75%

Promising industrial flour processing and household applications of parboiled germinated brown rice (Khao dok mali 105)

Thiyajai

Saetang

Kettawan

et al. 2016

LWT

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“…Pigmented rice is popular and consumed mostly in Asian countries and the properties of many Asian rice varieties have been characterised so far [3]. On the other hand, the knowledge around the nutritional and health-promoting properties of Italian white and pigmented rice varieties is currently very limited [4,5].…”

Section: Introductionmentioning

confidence: 99%

Proximate Composition, Polyphenol Content and Anti-inflammatory Properties of White and Pigmented Italian Rice Varieties

Petroni¹,

Landoni²,

Tomay³

et al. 2017

ujar

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Rice (Oryza sativa L.) is a major staple food for the majority of the world population. Grown and harvested as paddy, it is present on our tables as white rice (milled), brown rice (dehusked) or, after being subjected to thermal processes, as parboiled rice. Recently, pigmented varieties are also appreciated (red and black rice). In this study, we evaluated proximate composition, polyphenol content and anti-inflammatory properties of Italian pigmented rice varieties and bran as well as white rice in different processed forms (milled, parboiled and integral), in order to assess the nutritional and antioxidant properties of Italian rice varieties and their capacity to reduce inflammation. Our results showed that pigmented rice varieties displayed high antioxidant capacity along with the highest flavonoid and polyphenol content. Anthocyanins were mainly present in black rice, whereas alkylresorcinols were found only in red rice. Rice bran proved to be particularly rich in carotenoids. The evaluation of the anti-inflammatory properties using lipopolysaccharide (LPS)-induced mouse RAW 264.7 macrophages pre-treated with extracts obtained from integral, black, red rice and bran showed that the expression of inducible Nitric Oxide Synthase (iNOS) was specifically reduced at both transcript and protein level by extracts, indicating the capacity of rice extracts to modulate the inflammatory response.

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“…In red rice, the abundant soluble conjugated phenolic acids were protocatechuic and ferulic acids, and they decreased by 36.7-54.9 and 53.8-58.5%, respectively, after hydrothermal processing. The boiling water added into the raw rice grains, manual stirring during cooking, ice bath used immediately after cooking, and long time of cooking (40 min) (Zaupa et al 2015) could cause great losses of bound phenolics. In both red and black rice, the contents of p-hydroxybenzoic, p-coumaric, sinapic, and isoferulic acids significantly decreased after home cooking.…”

Section: Resultsmentioning

confidence: 99%

“…Major polyphenols in rice include three subgroups: phenolic acids, anthocyanins, and proanthocyanidins (Zaupa et al 2015). Phenolic acids are present in rice bran and exist in three forms: soluble free, soluble conjugated, and insoluble bound forms (Shao et al 2014).…”

mentioning

confidence: 99%

Variation of Phenolics, Tocols, Antioxidant Activities, and Soluble Sugar Compositions in Red and Black Rice (Oryza sativa L.) During Boiling

et al. 2017

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Cereal Chem. 94(5):811-819This study systematically examined hydrothermal effects of antioxidant substances, such as total phenolic (TPC), flavonoid (TFC), and proanthocyanidin (TPAC) contents, cyanidin-3-O-glucoside (C3G), peonidin-3-O-glucoside (P3G), a-, g-, and d-tocopherols, and a-, g-, and d-tocotrienols, as well as antioxidant activities, color parameters, and soluble sugar compositions in red and black rice. It showed that color differences (DE) of black rice were higher than those of red rice caused by boiling. The processed red and black rice exhibited significantly (P < 0.05) lower TPC, TFC, TPAC, C3G, P3G, and antioxidant activities compared with the raw rice except bound TPC and bound antioxidant activity. Interestingly, soluble free pcoumaric and ferulic acids had higher contents in cooked red rice, and soluble free protocatechuic, vanillic, and sinapic acids had higher contents in cooked black rice. Boiling caused significant decreases of soluble conjugated phenolic acids and significant increases of insoluble bound phenolic acids in both red and black rice. Increases of total free tocol, glucose, and fructose contents were observed in most red and black rice. To increase the contents of some soluble free and insoluble bound phenolic acids, free vitamin E, and monosaccharides in red and black rice, boiled rice might be a good choice.

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Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking

Cited by 132 publications

References 39 publications

Promising industrial flour processing and household applications of parboiled germinated brown rice (Khao dok mali 105)

Promising industrial flour processing and household applications of parboiled germinated brown rice (Khao dok mali 105)

Proximate Composition, Polyphenol Content and Anti-inflammatory Properties of White and Pigmented Italian Rice Varieties

Variation of Phenolics, Tocols, Antioxidant Activities, and Soluble Sugar Compositions in Red and Black Rice (Oryza sativa L.) During Boiling

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