Comparative study of conventional steam cooking and microwave cooking on cooked pigmented rice texture and their phenolic antioxidant

Thuengtung, Sukanya; Ogawa, Yukiharu

doi:10.1002/fsn3.1377

Cited by 34 publications

(19 citation statements)

References 49 publications

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“…Using an electric rice cooker retained anthocyanins in glutinous rice better than using the pressure-cooker method [ 62 ]. Microwave cooking conserved two- to three-fold higher anthocyanin content in glutinous and non-glutinous rice in comparison to steam cooking [ 119 ]. For Italian purple rice, no anthocyanin reduction was obtained after cooking using either a rice cooker or a water bath [ 120 ].…”

Section: Stability Of Grain Anthocyanin In Purple Rice During Post-harvest Processingmentioning

confidence: 99%

The Potential of High-Anthocyanin Purple Rice as a Functional Ingredient in Human Health

Yamuangmorn

Prom‐u‐thai

2021

Antioxidants

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Purple rice is recognized as a source of natural anthocyanin compounds among health-conscious consumers who employ rice as their staple food. Anthocyanin is one of the major antioxidant compounds that protect against the reactive oxygen species (ROS) that cause cellular damage in plants and animals, including humans. The physiological role of anthocyanin in plants is not fully understood, but the benefits to human health are apparent against both chronic and non-chronic diseases. This review focuses on anthocyanin synthesis and accumulation in the whole plant of purple rice, from cultivation to the processed end products. The anthocyanin content in purple rice varies due to many factors, including genotype, cultivation, and management as well as post-harvest processing. The cultivation method strongly influences anthocyanin content in rice plants; water conditions, light quantity and quality, and available nutrients in the soil are important factors, while the low stability of anthocyanins means that they can be dramatically degraded under high-temperature conditions. The application of purple rice anthocyanins has been developed in both functional food and other purposes. To maximize the benefits of purple rice to human health, understanding the factors influencing anthocyanin synthesis and accumulation during the entire process from cultivation to product development can be a path for success.

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Section: Stability Of Grain Anthocyanin In Purple Rice During Post-harvest Processingmentioning

confidence: 99%

The Potential of High-Anthocyanin Purple Rice as a Functional Ingredient in Human Health

Yamuangmorn

Prom‐u‐thai

2021

Antioxidants

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“…Anthocyanins are water‐soluble pigments that belong to a subclass of flavonoids, which are located mainly in the pericarp of many varieties of pigmented grains, fruits, and vegetables (Thuengtung & Ogawa, 2020). Anthocyanins are easily degraded when they are exposed to heat, and the intensity of the thermal treatment determines the rate of oxidative degradation (Surh & Koh, 2014).…”

Section: Resultsmentioning

confidence: 99%

“…The results suggested that steaming preserved greater antioxidant content as compared to cooking in all treatments by all assays. The reductions in antioxidant activity values of rice after steaming and cooking treatment were the result of both thermal degradation of antioxidant compounds and possible leaching of water‐soluble compounds (Garretson et al, 2018; Harakotr et al, 2014; Kim et al, 2019; Thuengtung & Ogawa, 2020). The factors, including rice cultivar, severity of thermal treatment, and type of feedstock for cooking, can affect the antioxidant activity of free phenolic compounds in rice (Min et al, 2014).…”

Section: Resultsmentioning

confidence: 99%

“…For instance, Bhawamai et al (2016) found that the anthocyanins in black rice decreased by approximately 80%, while phenolic compounds decreased by 54% after cooking. Thuengtung and Ogawa (2020) reported that cooking pigmented rice caused a significant reduction in anthocyanins, phenolic compounds content, and antioxidant activity. Therefore, it is very important to assess the impacts of steaming and cooking on the concentration and type of natural antioxidants for rice as a nutritious diet.…”

Section: Introductionmentioning

confidence: 99%

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Steaming retains more phenolics, dietary fiber, and antioxidant activities than cooking for rice with different milling processes

Chen

et al. 2022

Cereal Chem

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Background and objectives The traditional heat processing methods, steaming and cooking treatment, can affect the nutrients in rice, such as phenolics, flavonoids, and dietary fiber. However, there is no systematic assessment that by which heat treatment method and conditions more nutrients in rice can be retained, especially in brown rice, two‐times milling rice, four‐times milling rice, polished rice, and color selection rice (from different milling processes with practical processing at rice milling factory). The aim of this study was to investigate the effect of steaming and cooking treatment on the changes in nutrients in rice with different milling processes, including dietary fiber and phenolic acids, flavonoids, anthocyanins, individual phenolic compounds, antioxidant activities (DPPH, ABTS, and T‐AOC) in the free, and bound extracts. Findings Compared with unsteamed and uncooked rice, the total phenolic content (TPC), the total flavonoid content (TFC), and individual phenolic compounds in the free and bound fractions, total anthocyanin content (TAC), and antioxidant activity in the free fractions in brown rice, two‐times milling rice, four‐times milling rice, polished rice, and color selection rice were significantly reduced by steaming and cooking treatment (p < .05). The TAC and antioxidant activity in the bound fractions, soluble dietary fiber (SDF), insoluble dietary fiber (IDF), and total dietary fiber (TDF) in the five rice samples were increased after steaming and cooking. However, it was very interesting that steaming treatment resulted in a less reduction in phenolics and antioxidant activities than cooking. Conclusions From the view of retaining more nutrients, steaming treatment is more suitable for the white rice of the milling process with high milling degree, while cooking treatment is more suitable for the brown rice or rice of milling process with low milling degree. Generally, steaming treatment retains more phenolics, dietary fiber, and antioxidant activities than cooking rice with different milling processes. Significance and novelty This study may provide useful reference and offer a simple and practical method to retain more nutrients for preparation and consumption of rice. These results suggest that steaming treatment is an efficient method of daily processing to reduce the loss of nutrients in rice.

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“…According to the above, this behavior could be explained by the presence of water in which hydro-soluble phenolic compounds migrate during cooking. The migration of phenolics can also occur when rice is soaked in water prior to cooking [36]. Interestingly, when the rice was prepared by the cooker method, the water was still present at the end of the procedure and it showed considerable amounts of bioactive compounds for both the two pigmented rice cultivars investigated (Table 3), making the rice cooker the cooking method more suitable than water bath.…”

Section: Samplementioning

confidence: 99%

Impact of Cooking on Bioactive Compounds and Antioxidant Activity of Pigmented Rice Cultivars

Fracassetti

Pozzoli

Vitalini

et al. 2020

Foods

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Pigmented rice cultivars, namely Venere and Artemide, are a source of bioactive molecules, in particular phenolics, including anthocyanins, exerting a positive effect on cardiovascular systems thanks also to their antioxidant capacity. This study aimed to determine the total phenol index (TPI), total flavonoids (TF), total anthocyanins (TA) and in vitro antioxidant capacity in 12 batches of Venere cultivar and two batches of Artemide cultivar. The rice was cooked using different methods (boiling, microwave, pressure cooker, water bath, rice cooker) with the purpose to individuate the procedure limiting the loss of bioactive compounds. TPI, TF and TA were spectrophotometrically determined in both raw and cooked rice samples. Rice samples of Artemide cultivars were richer in TPI (17.7–18.8 vs. 8.2–11.9 g gallic acid/kg in Venere rice), TF (13.1 vs. 5.0–7.1 g catechin/kg rice for Venere rice) and TA (3.2–3.4 vs. 1.8–2.9 g Cy-3glc/kg for Venere rice) in comparison to those of Venere cultivar; as well, they showed higher antioxidant capacity (46.6–47.8 vs. 14.4–31.9 mM Trolox/kg for Venere rice). Among the investigated cooking methods, the rice cooker and the water bath led to lower and comparable losses of phenolics. Interestingly, the cooking water remaining after cooking with the rice cooker was rich in phenolics. The consumption of a portion of rice (100 g) cooked with the rice cooker with its own cooking water can supply 240 mg catechin and 711 mg cyanidin 3-O-glucoside for Venere rice and 545 mg catechin and 614 mg cyanidin 3-O-glucoside for Artemide rice, with a potential positive effect on health.

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Comparative study of conventional steam cooking and microwave cooking on cooked pigmented rice texture and their phenolic antioxidant

Cited by 34 publications

References 49 publications

The Potential of High-Anthocyanin Purple Rice as a Functional Ingredient in Human Health

The Potential of High-Anthocyanin Purple Rice as a Functional Ingredient in Human Health

Steaming retains more phenolics, dietary fiber, and antioxidant activities than cooking for rice with different milling processes

Impact of Cooking on Bioactive Compounds and Antioxidant Activity of Pigmented Rice Cultivars

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