Phytochemicals and antioxidant capacity of natural food colorant prepared from black waxy rice bran

Loypimai, Patiwit; Moongngarm, Anuchita; Chottanom, Pheeraya

doi:10.1016/j.fbio.2016.04.003

Cited by 24 publications

(23 citation statements)

References 53 publications

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“…e blend flour biscuits significantly increased (p < 0.05) all antioxidant compounds (total phenolics, anthocyanins, and flavonoid content) compared to the control biscuits. Total phenolic acids (including free, soluble conjugated, and insoluble bound forms) are found in high level existed in the whole pigmented cereal grains which have gallic acid (GAE) as a major phenolic acid [31]. Jang and Xu [1] and Loypimai et al [31] suggested that purple rice is a potential source of phenolic compounds due to the dark-purple pigment of the anthocyanins.…”

Section: Antioxidant Compounds and Antioxidant Activitiesmentioning

confidence: 99%

“…Total phenolic acids (including free, soluble conjugated, and insoluble bound forms) are found in high level existed in the whole pigmented cereal grains which have gallic acid (GAE) as a major phenolic acid [31]. Jang and Xu [1] and Loypimai et al [31] suggested that purple rice is a potential source of phenolic compounds due to the dark-purple pigment of the anthocyanins. e major anthocyanins of purple rice analyzed in this study were cyanidin-3-O-glucoside (C3G), which was reported to have an antidiabetic effect in type 2 diabetes of mice [4].…”

Section: Antioxidant Compounds and Antioxidant Activitiesmentioning

confidence: 99%

“…e accepted methods used for analyzing antioxidant activities are the ABTS and DPPH radicals based on measuring color degradation [31]. e DPPH assay is normally analyzed aqueous or organic extracts having hydrophilic and lipophilic compounds.…”

Section: Antioxidant Compounds and Antioxidant Activitiesmentioning

confidence: 99%

“…e DPPH assay is normally analyzed aqueous or organic extracts having hydrophilic and lipophilic compounds. On the contrary, the ABTS method commonly evaluates the antioxidant activity of hydrophilic compounds in the extract [31]. Table 5 shows increases in antioxidant activities of the biscuits with increasing substitution in wheat flour.…”

Section: Antioxidant Compounds and Antioxidant Activitiesmentioning

confidence: 99%

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Effect of Substituting Purple Rice Flour for Wheat Flour on Physicochemical Characteristics, In Vitro Digestibility, and Sensory Evaluation of Biscuits

Klunklin

Savage

2018

Journal of Food Quality

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Purple rice flour contains high levels of a number of antioxidant compounds; however, it has seldom been used as an ingredient in bakery products. The aim was to increase the nutritional value of biscuits by adding purple rice flour to a basic wheat flour biscuit. The substitution of purple rice flour in place of wheat flour modified the characteristics of the biscuits in terms of increasing the nutritional values. They contained high fiber, antioxidants, and antioxidant activities, while slightly changing the physical properties such as hardness and spread ratio. The study showed that the protein digestibility increased as the content of the purple rice flour was increased in the biscuit mix. The 100% purple rice flour biscuits had the lowest predicted glycemic index (pGI) of all the biscuits. Sensory analysis showed that the overall acceptability of the blended flour biscuits at 25 and 50% substitution levels was slightly less than that of the control biscuits with only 9%; however, the scores were above 5 which means the panelists still liked the biscuits a lot. Overall, the inclusion of purple rice flour in biscuits mix increased crude protein content, protein digestibility, and bioactive compounds with acceptable sensory scores from consumers up to 50% substitution of purple rice.

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Section: Antioxidant Compounds and Antioxidant Activitiesmentioning

confidence: 99%

Section: Antioxidant Compounds and Antioxidant Activitiesmentioning

confidence: 99%

Section: Antioxidant Compounds and Antioxidant Activitiesmentioning

confidence: 99%

Section: Antioxidant Compounds and Antioxidant Activitiesmentioning

confidence: 99%

See 2 more Smart Citations

Effect of Substituting Purple Rice Flour for Wheat Flour on Physicochemical Characteristics, In Vitro Digestibility, and Sensory Evaluation of Biscuits

Klunklin

Savage

2018

Journal of Food Quality

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“…The bioactive compounds of purple rice exhibit high antioxidant activities due to the presence of antioxidant compounds (Yawadio et al, 2007;Jang & Xu, 2009). Several reports have focused on the extraction and identification of phenolic compounds and antioxidant activity in different pigmented rice cultivars (Yawadio et al, 2007;Loypimai et al, 2016;Shao et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

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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Ohmic Heating-Aided Mechanical Extraction of Gamma-Oryzanol and Phytosterols in Rice Bran Oil

Sangpradab

Kamonpatana

Suwannaporn

et al. 2021

Food Bioprocess Technol

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Phytochemicals and antioxidant capacity of natural food colorant prepared from black waxy rice bran

Cited by 24 publications

References 53 publications

Effect of Substituting Purple Rice Flour for Wheat Flour on Physicochemical Characteristics, In Vitro Digestibility, and Sensory Evaluation of Biscuits

Effect of Substituting Purple Rice Flour for Wheat Flour on Physicochemical Characteristics, In Vitro Digestibility, and Sensory Evaluation of Biscuits

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

Ohmic Heating-Aided Mechanical Extraction of Gamma-Oryzanol and Phytosterols in Rice Bran Oil

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