Cooking of Artemide Black Rice: Impact on Proximate Composition and Phenolic Compounds

Abstract

The consumption of black rice has grown in recent years due to its particular organoleptic properties and high content of antioxidant polyphenols, which make it a sort of natural functional food. However, heat treatment applied during cooking can influence the content and the composition of antioxidant components, particularly anthocyanins, the main compounds of black rice, responsible for its color. The aim of this work was to evaluate the impact of different cooking techniques (boiling, microwaves oven, under pressure pot and risotto preparation) on the chemical and nutritional composition of the Italian Artemide black rice. Different cooking methods had significant and different impact on rice composition. Proximate composition was not affected by cooking, except for moisture, which increased, and fiber content, which decreased. Total polyphenols, total anthocyanin content, and antioxidant capacity were reduced; moreover, anthocyanins and phenolic acids determined by HPLC-DAD generally decreased, with the only exception of protocatechuic acid. The risotto preparation was the most useful cooking technique to preserve anthocyanins and antioxidant activity. Our results demonstrated the importance to study cooking methods and to evaluate their impact on rice characteristics, in order to preserve its nutritional and beneficial properties.

Antioxidant and Anti-Melanogenic Activities of Heat-Treated Licorice (Wongam, Glycyrrhiza glabra × G. uralensis) Extract

“…Processing conditions, including temperature and pressure, affect the constituents of samples. [29]. Heating can promote Maillard reactions, which are linked to melanoidin production [23].…”

The Impact of Different Types of Rice and Cooking on Postprandial Glycemic Trends in Children with Type 1 Diabetes with or without Celiac Disease

“…Moisture, protein, and total dietary fiber were quantified following our previously published protocols on Artemide black rice [ 2 ]. Moisture content was determined using a thermo balance (MA30, Sartorius AG, Göttingen, Germany), while protein was quantified using the Kjeldahl method (conversion factor: 5.95) with the Kjeltec system I (Foss Tecator AB, Höganäs, Sweden).…”

“…Total polyphenols and antiradical activity were quantified using previously validated methods (Folin–Ciocalteu method and DPPH radicals, respectively) applying the procedures described in Colasanto et al [ 2 ].…”

“…However, unmilled rice (brown or pigmented) has a lower starch content and higher nutritional composition, in particular of proteins, fiber, vitamins, and minerals, so it is generally regarded as healthier and has a lower glycemic index. Furthermore, pigmented varieties such as Artemide black rice are generally richer in polyphenols, antioxidants, and anthocyanins than white varieties [ 2 , 3 ].…”

“…Since rice is always consumed after cooking, it is important to study the impact of this treatment on rice’s bioactive compounds. In our previous work, we investigated the impact of different cooking methods (boiling, microwave, pressure cooker, risotto) on Artemide black rice composition [ 2 ]. The boiling cooking method is the worst for preserving the healthy properties of this food, especially regarding vitamins and polyphenols.…”