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

Fracassetti, Daniela; Pozzoli, Carola; Vitalini, Sara; Tirelli, Antonio

doi:10.3390/foods9080967

Cited by 26 publications

(10 citation statements)

References 34 publications

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“…The main novelty in our work is to improve the knowledge about pigmented rice, such as Artemide rice, which requires a longer cooking procedure than white rice. The data obtained were not limited to polyphenols variations [ 36 ], but we have also improved the information about the cooking impact on the main nutrients.…”

Section: Discussionmentioning

confidence: 99%

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

Colasanto

Travaglia

Bordiga

et al. 2021

Foods

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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.

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Section: Discussionmentioning

confidence: 99%

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

Colasanto

Travaglia

Bordiga

et al. 2021

Foods

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show abstract

“…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 ]. Similarly, cooking with risotto showed stable cyanidin-3-glucoside content [ 31 ].…”

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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“…Ito and Lacerda [ 34 ] suggested that anthocyanins and phenolic compounds in black rice provide health benefits. Fracassetti et al [ 35 ] found that cooking pigmented rice cultivars resulted in lower reductions in bioactive compounds than cooking by boiling, microwaving, or pressure cooker. Melini and Acquistucci [ 36 ] reported that cooking pigmented Thai and wild rice induced decreases in bioactive anthocyanins, carotenoids, and phenolic compounds.…”

Section: Resultsmentioning

confidence: 99%

Low Acrylamide Flatbreads Prepared from Colored Rice Flours and Relationship to Asparagine and Proximate Content of Flours and Flatbreads

Kahlon

Wang

et al. 2021

Foods

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Acrylamide is a potentially toxic compound present in many plant-based foods, such as coffee, breads, and potato fries, which is reported to have carcinogenic, neurotoxic, and antifertility properties in vivo, suggesting the need to keep the acrylamide content of widely consumed food as low as possible. As pigmented rice contains bioactive phenolic and flavonoid compounds, the objective of this study was to potentially enhance the beneficial properties of flatbreads by evaluating the acrylamide content and proximate composition of 12 novel flatbreads prepared from the following commercial pigmented rice seeds: Black Japonica, Chinese Black, French Camargue, Himalayan Red, Long Grain Brown, Purple Sticky, Short Grain Brown, Wehani, Wild, Indian Brown Basmati, Organic Brown Jasmine, and Organic Jade Pearl. Although acrylamide levels ranged from 4.9 µg/kg in Long Grain Brown to 50.8 µg/kg in Chinese Black, the absolute values were all low (though statistically significantly differences existed among varieties). Acrylamide content did not correlate with its precursor asparagine. The variations in protein, carbohydrate, fat, ash, dry matter, and water content determined by proximate analysis, and the reported health benefits of colored rice cultivars used to prepare the flatbreads, might also be useful for relating composition to nutritional qualities and health properties, facilitating their use as nutritional and health-promoting functional foods.

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

Cited by 26 publications

References 34 publications

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

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

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

Low Acrylamide Flatbreads Prepared from Colored Rice Flours and Relationship to Asparagine and Proximate Content of Flours and Flatbreads

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