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Bioactive compounds in rice on Italian market: pigmented varieties as a source of carotenoids, total phenolic compounds and anthocyanins, before and after cooking
- Publication Year :
- 2019
-
Abstract
- The aim of this study was to fully characterize the main pigmented rice varieties, available to consumers on the Italian market, in terms of carotenoids, total phenolic compounds and anthocyanins, and to investigate the effect of cooking on these components. Lutein was the main carotenoid in all samples under investigation (0.33-4.11 µg/g d.m.), while anthocyanins were observed only in black genotypes. Phenolic compounds were found mainly in free form, and values ranged between 544.1 and 1508.3 mg/100 g (d.m.) in raw samples. Cooking decreased significantly (p 0.05) total lutein, free phenolic compound and anthocyanin content. In contrast, the increase of insoluble-bound phenolic compounds was observed in some samples, after cooking. The study provides data contributing to gain a better knowledge in novel food composition and enabling the estimation of dietary intake of health-promoting components.
- Subjects :
- Lutein
β-Carotene (PubChem CID: 5280489)
Novel food
Analytical Chemistry
Anthocyanins
chemistry.chemical_compound
Phenols
Zeaxanthin (PubChem CID: 5280899)
Lutein (PubChem CID: 6433159)
Humans
Food science
Cooking
Carotenoids
Cyanidin-3-O-glucoside chloride (PubChem CID: 68247)
Peonidin-3-O-glucoside chloride (PubChem CID: 14311151)
Phenolic compounds
Pigmented rice
Carotenoid
chemistry.chemical_classification
Chemistry
Pigmentation
Dietary intake
food and beverages
Oryza
General Medicine
Composition (visual arts)
Free form
Food Science
Subjects
Details
- Language :
- English
- Database :
- OpenAIRE
- Accession number :
- edsair.doi.dedup.....997bf46c921018d4d0589a7207e9a647