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Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking
- Source :
- Food Chemistry. 187:338-347
- Publication Year :
- 2015
- Publisher :
- Elsevier BV, 2015.
-
Abstract
- In the recent years, the pigmented rice varieties are becoming more popular due to their antioxidant properties and phenolic content. In this study, we characterized the antioxidant capacity (TAC) and the phenolic profile in white, red and black rice varieties, and evaluated the effect of two cooking methods (i.e. “risotto” and boiling) on these compounds. Before the cooking, all the varieties contained several phenolic acids, whereas anthocyanins and flavonols were peculiar of black rice and flavan-3-ols of red rice. Among the rice varieties, the black had the highest TAC value. The content of (poly)phenolic compounds and TAC decreased after cooking in all three varieties, but to a lesser extent after the risotto method. As a consequence, the risotto cooking, which allows a complete absorption of water, would be a good cooking method to retain (poly)phenolic compounds and TAC in pigmented and non-pigmented whole-meal rice.
- Subjects :
- Absorption of water
Antioxidant
Flavonols
Black rice
Domestic cooking
medicine.medical_treatment
Total antioxidant capacity
(Poly)phenolic compounds
Antioxidants
Analytical Chemistry
Anthocyanins
Botany
Hydroxybenzoates
Pigmented rice
medicine
Cooking
Food science
chemistry.chemical_classification
Plant Extracts
Chemistry
Cooking methods
Red rice
Polyphenols
food and beverages
Oryza
General Medicine
Antioxidant capacity
Food Science
Subjects
Details
- ISSN :
- 03088146
- Volume :
- 187
- Database :
- OpenAIRE
- Journal :
- Food Chemistry
- Accession number :
- edsair.doi.dedup.....c6c09498b85eb2dc47981199f88ea8b4