Phenolic acids, anthocyanins, proanthocyanidins, antioxidant activity, minerals and their correlations in non-pigmented, red, and black rice

Shao, Yiming; Hu, Zhanqiang; Yu, Yonghong; Mou, Renxiang; Zhu, Zhiwei; Beta, Trust

doi:10.1016/j.foodchem.2017.07.009

Cited by 184 publications

(166 citation statements)

References 36 publications

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“…Shao et al . () also stated that black rice from different cultivars had C3G, which ranged from 12.03 to 1106.00 mg kg −1 DW; these values were similar to the values for whole flour from purple rice in this study. Therefore, it could be expected that purple rice flour had higher flavonoid contents than wheat flour.…”

Section: Resultssupporting

confidence: 87%

“…The total phenolic contents of the whole flour from purple rice in this study were similar to the results of Shao et al . (). In contrast, the results of the whole flour from purple rice in this study were higher than reported by Rocchetti et al .…”

Section: Resultsmentioning

confidence: 97%

“…The major anthocyanin of purple rice analysed in this study was cyanidin‐3‐o‐glucoside (C3G). The whole flour from purple rice was the richest in phenolic compounds and these were mainly ascribed to anthocyanins (Shao et al ., ). Shao et al .…”

Section: Resultsmentioning

confidence: 97%

“…Although the data obtained from ABTS and DPPH scavenging activities (Table ) were different, both ABTS and DPPH had highly positive correlations with antioxidant compounds among all flour mixtures. Nearly, all other studies found similar results in the correlations between antioxidant compounds and antioxidant activity in rice grains (Sumczynski et al ., ; Shao et al ., ).…”

Section: Resultsmentioning

confidence: 97%

“…Moreover, Shao et al . () reported that there are correlation between L*, a*, b* colours and antioxidant compounds of pigmented rice.…”

Section: Introductionmentioning

confidence: 97%

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Physicochemical, antioxidant properties and in vitro digestibility of wheat–purple rice flour mixtures

Klunklin

Savage

2018

Int J of Food Sci Tech

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SummaryThe physicochemical characteristics, antioxidant properties and in vitro digestibility of high-antioxidant content flours made from different combinations of Thai purple rice flour and refined wheat flour from 25%, 50% to 75% (w/w) were investigated and these were compared with whole flour from purple rice and refined wheat flour. The increase in substitution levels of purple rice flour affected all the functional properties of flours, at the same time the levels of dietary fibre, protein digestibility and antioxidant compositions were also changed. The purple rice flour exerted a particularly strong effect on starch digestibility as the purple rice increased to 50% in the mixture. Moreover, purple rice flour showed lower amounts of rapidly digested starch (RDS), whereas slowly digested starch (SDS) of whole flour from purple rice and 75% substitution purple rice flour was found to be the highest for all samples. The in vitro starch digestibility of all samples also showed a positive correlation between dietary fibre and antioxidant compounds. Overall, the addition of purple rice flour improved the final nutritional properties, notably a lower predicted glycaemic index, and a higher antioxidant potential, which are two important nutritional properties for human health.

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Section: Resultssupporting

confidence: 87%

Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 97%

“…Moreover, Shao et al . () reported that there are correlation between L*, a*, b* colours and antioxidant compounds of pigmented rice.…”

Section: Introductionmentioning

confidence: 97%

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Physicochemical, antioxidant properties and in vitro digestibility of wheat–purple rice flour mixtures

Klunklin

Savage

2018

Int J of Food Sci Tech

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Antioxidant, anti‐inflammatory, and antitumor activities of phenolic compounds from white, red, and black Chenopodium quinoa seed

et al. 2020

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Background and objectives: Quinoa (Chenopodium quinoa Willd.) is a promising nutritious cereal known for its rich nutrition and diverse physiological activities.In order to further investigate the profiles and physiological activities of phenolic compounds from quinoa, the composition of free and bound phenolic extracts from white, red, and black quinoa were analyzed, as well as their antioxidant, anti-inflammatory, and antitumor activities. Findings: Total phenolic content (TPC) and total flavonoid content (TFC) ranged from 514.03 to 1,409.54 mg gallic acid equivalent (GAE)/100g and 177.49 to 407.75 mg rutin equivalent (RE)/100 g, respectively. TPC existed mainly in bound form in red and black quinoa, but free form in white quinoa. Eight individual phenolic acids were detected, with the total acids amount ranging from 86.21 to 188.76 µg/g. Protocatechuic acid was the dominant phenolic acid both in red and black quinoa.Red quinoa showed the highest TPC and TFC, while black quinoa had the highest phenolic acids concentration. Red quinoa also showed the best ABTS and DPPH radical scavenging activities. Positive correlations were found among antioxidant activity and phenolic components. Besides, phenolics from red and black quinoa showed better anti-inflammatory and antitumor activity by down-regulating the NO production and inhibiting the proliferation of MCF-7 cells. Conclusions: Quinoa seed is rich in phenolic components, especially the red and black one. Higher phenolic contents in red and black quinoa can be responsible for their superior antioxidant, anti-inflammatory, and antitumor activities. With potential health benefits, quinoa phenolics may be used as ingredients for functional food. Significance and novelty: Findings of this study revealed useful information on phenolics and bioactivity of quinoa for its cultivation and breeding with functional oriented purpose. The results could be also applied in health food industry for quinoa material selection and processing. K E Y W O R D Santi-inflammatory, antioxidant, antitumor, phenolic compounds, quinoa 704 |

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Polyphenols from Nerone Gold 26/6, a new pigmented rice, via non‐conventional extractions: antioxidant properties and biological validation

Ferrari

Pettinato

Casazza

et al. 2021

J of Chemical Tech & Biotech

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BACKGROUND Pigmented rice is rich in coloured molecules known as anthocyanins, which exhibit a strong antioxidant activity and are used as additives to improve both the aspect and nutraceutical value of food. RESULTS In this work, Nerone Gold 26/6 was employed as raw material for the extraction of antioxidants varying solvents and the operating conditions by evaluating three different techniques, i.e., (1) conventional solid–liquid extraction, (2) high pressure and temperature extraction, and (3) ultrasound‐assisted extraction. The quality of extracts was assayed by determining their total polyphenol yield, total flavonoid yield, total anthocyanin yield, and the antioxidant activity by spectrophotometric analyses, as well as the phenolic profile by high performance liquid chromatography. High pressure and temperature extraction presented the highest content of polyphenols (14.0 ± 1.10 mggallic acid equivalents/gdried biomass) using a green solvent as ethanol 70% (v/v), while ultrasound‐assisted extraction carried out for 20 min showed the highest anthocyanin content (7.5 ± 0.94 mgmalvidin equivalents/gdried biomass). Both of the extracts were biologically validated on human endothelial cells. CONCLUSION Among the non‐conventional techniques, high pressure and temperature extraction at 60 °C and ultrasound‐assisted extraction for 20 min provided high total polyphenol, flavonoid, and anthocyanin yields and antioxidant activities compared to solid–liquid extraction. Both extracts were well tolerated by endothelial cells in a concentration ranging from 0.0125 to 0.0500 mggallic acid equivalents/mLextract. Finally, solid phase extraction was responsible of a further increase of the extract biocompatibility. © 2021 Society of Chemical Industry (SCI).

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Phenolic acids, anthocyanins, proanthocyanidins, antioxidant activity, minerals and their correlations in non-pigmented, red, and black rice

Cited by 184 publications

References 36 publications

Physicochemical, antioxidant properties and in vitro digestibility of wheat–purple rice flour mixtures

Physicochemical, antioxidant properties and in vitro digestibility of wheat–purple rice flour mixtures

Antioxidant, anti‐inflammatory, and antitumor activities of phenolic compounds from white, red, and black Chenopodium quinoa seed

Polyphenols from Nerone Gold 26/6, a new pigmented rice, via non‐conventional extractions: antioxidant properties and biological validation

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