Effects of roasting conditions on anthocyanin, total phenolic content, and antioxidant capacity in pigmented and non-pigmented rice varieties
9
Citation
36
Reference
10
Related Paper
Citation Trend
Abstract:
Roasting has been suggested to enhance the nutritional quality of many foods. The present work determined how roasting temperature (100, 150, and 200°C) and duration (10 and 20 min) affect anthocyanin, total phenolic contents, and antioxidant capacity in pigmented and non-pigmented rice. The concentration of anthocyanin in pigmented rice increased by 15% when roasted at 100°C for 20 min, but it dramatically decreased at higher temperature for longer time. The anthocyanin analysis profile showed that cyanidin-3-glucoside and peonidin-3-glucoside were found as the major compounds of pigmented rice, in which the first compound was about 14 folds higher than the latter, in both non-roasted and roasted rice. The concentration of cyanidin-3-glucoside slightly increased in the roasting rice but not for peonidin-3-glucoside. The total phenol concentration and antioxidant capacity in pigmented rice were not affected by the roasting treatments. In non-pigmented rice, total phenol concentrations and DPPH activity increased with increasing roasting temperature and duration. There were significant correlations between anthocyanin and total phenol concentrations in pigmented rice, and between total phenol concentration and antioxidant capacity determined by DPPH activity in non-pigmented rice. The optimum roasting temperature and time for maximising anthocyanin and total phenol was 100°C for 20 min for pigmented rice, and 200°C for 20 min for non-pigmented rice, as these treatments yielded the highest total phenol concentration and DPPH activity. The present work reveals that anthocyanin and total phenol concentrations of rice grains can be changed by roasting, but the direction and magnitude of the changes depend on the temperature and duration of the treatment as well as the rice variety.Keywords:
Roasting
Peonidin
Black rice
Red rice
Black rice
Peonidin
Protocatechuic acid
Red rice
Petunidin
Glucoside
Cite
Citations (53)
Anthocyanins originating from different commodities have different constituent components and anthocyanidin levels. This will undoubtedly affect the anthocyanin content of total in foodstuffs. Local items such as; Purple sweet potato, black rice, and black glutinous rice have different structural components and levels of anthocyanidins. The research objective was to measure the total anthocyanin content and identify anthocyanidins qualitatively and quantitatively from anthocyanin extracts of purple sweet potato, black rice, and black glutinous rice. The research method used was an experimental method , qualitative and quantitative identification analyses were carried out using the UHPLC-PDA (Ultra high Performance Liquid Chromatographic) instrument system. Based on the study with pH-difference measurements, the total anthocyanin extract in purple sweet potato is 0.6 mg / g of material, much lower than black rice (5.50 mg / g of material) and black glutinous rice (6.00 mg / g of material). g material). Based on the identification of the purple sweet potato anthocyanin extract, the main components of anthocyanidins were Delfinidin, Cyanidin, and Malvidin with concentrations of 0.12 mg, 0.12 mg, and 1.20mg / 100g of ingredients, respectively. Meanwhile, black rice and black glutinous rice were identified with cyanidine and malvidin with concentrations of 0.73 and 13.17 mg / 100g and 1.07 mg and 17.6 mg / 100g of ingredients.
Black rice
Anthocyanidins
Anthocyanidins
Peonidin
Ipomoea
Red rice
Cite
Citations (0)
BACKGROUND: Anthocyanins have been recognized as health-enhancing substances due to their antioxidant activity, anti-inflammatory, anticancer, and hypoglycemic effects. The objective was to identify anthocyanins-rich rice grains for the development of functional foods and/or functional food colorants METHODS AND RESULTS: Rice grains of one black and three red-hulled rice varieties were extracted with acidified 80% aqueous methanol. The antioxidant activity of the methanolic extracts was screened on TLC plates and in an in vitro assay using DPPH (1, 1-diphenyl-2-picrylhydrazyl) as a free radical source. Red-hulled rice varieties exhibited higher antioxidant activity (88%, 1 mg/mL) than black rice (67%, 1 mg/mL). Among the red-hulled varieties tested, rice variety SSALBYEO54 (901452) was the most active (72%, 0.5 mg/mL). Rice extracted anthocyanin compounds were analyzed by HPLC-DAD-FLD and LC-MS/MS. Red-hulled varieties comprised cyanidin-3-glucoside in addition to ferulic acid esters, apigenin and kaempferol glycosides. CONCLUSION(s): Anthocyanins identified in the black rice variety were cyanidin-7-O-galactoside, cyanidin-3-Oglucoside, cyanidin-3'-O-glucoside, cyanidin-5-O-glucoside, cyanidin-3, 7-O-diglucoside, cyanidin-3, 5-O-diglucoside and peonidin-4'-O-glucoside. The results of this study show that the black rice (IT212512) and red-hulled rice variety SSALBYEO54 (901452) contain notable antioxidant activity for potential use in nutraceutical or functional food formulations.
Scavenging
Profiling (computer programming)
Cite
Citations (2)
Rice, the seed of Oryza species, is the major cereal crop in most of the developing countries. Nearly 95% of global rice production is done in Asian countries, and about half of the world's population consumes it. Some speciality rices are not commonly consumed. Colored rice is one of such variety. In these varieties, high amounts of anthocyanin pigment are deposited in the rice coat to form its black (also known as purple), brown and red colors. Minimum studies are there to explain the properties of these rice varieties of Thailand. Thus, the current study was aimed to assess the physicochemical and antioxidative properties of three rice varieties (Chiang Mai Black rice, Mali Red rice and Suphanburi-1 Brown rice) of different cultivars of northern Thailand. Rice bran extracts of these three cultivars were prepared with different solvents (polar and non-polar) for the evaluation of total phytochemical content and anti-oxidant free-radical-scavenging properties. Chiang Mai Black rice contained higher concentration of phenolic acid, flavonoids, and anthocyanins (Cyanidin 3-glucoside, peonidin 3-glucoside, cyanidin chloride). Chiang Mai Black rice is richer in free-radical-scavenging compounds and activities than the other tested varieties. Polar extractions of rice bran are high in anti-oxidative compounds and activities than non-polar extractions.
Black rice
Red rice
Peonidin
Brown rice
Phytochemical
Oryza
Chiang mai
Cite
Citations (138)
BACKGROUND: Anthocyanins have been recognized as health-enhancing substances due to their antioxidant activity, anti-inflammatory, anticancer, and hypoglycemic effects. The objective was to identify anthocyanins-rich rice grains for the development of functional foods and/or functional food colorants. METHODS AND RESULTS: Rice grains of one black and three red-hulled rice varieties were extracted with acidified 80% aqueous methanol. The antioxidant activity of the methanolic extracts was screened on TLC plates and in an in vitro assay using DPPH (1, 1-diphenyl-2-picrylhydrazyl) as a free radical source. Red-hulled rice varieties exhibited higher antioxidant activity (88%, 1 mg/mL) than black rice (67%, 1 mg/mL). Among the red-hulled varieties tested, rice variety SSALBYEO54 (901452) was the most active (72%, 0.5 mg/mL). Rice extracted anthocyanin compounds were analyzed by HPLC-DAD-FLD and LC-MS/MS. Red-hulled varieties comprised cyanidin-3-glucoside in addition to ferulic acid esters, apigenin and kaempferol glycosides. CONCLUSION(s): Anthocyanins identified in the black rice variety were cyanidin-7-O-galactoside, cyanidin-3-O-glucoside, cyanidin-3`-O-glucoside, cyanidin-5-O-glucoside, cyanidin-3, 7-O-diglucoside, cyanidin-3, 5-O-diglucoside and peonidin-4`-O-glucoside. The results of this study show that the black rice (IT212512) and red-hulled rice variety SSALBYEO54 (901452) contain notable antioxidant activity for potential use in nutraceutical or functional food formulations.
Red rice
Black rice
Nutraceutical
Peonidin
Functional food
Cite
Citations (0)
This study systematically examined hydrothermal effects of antioxidant substances, such as total phenolic (TPC), flavonoid (TFC), and proanthocyanidin (TPAC) contents, cyanidin‐3‐ O ‐glucoside (C3G), peonidin‐3‐ O ‐glucoside (P3G), α‐, γ‐, and δ‐tocopherols, and α‐, γ‐, and δ‐tocotrienols, as well as antioxidant activities, color parameters, and soluble sugar compositions in red and black rice. It showed that color differences (Δ E ) of black rice were higher than those of red rice caused by boiling. The processed red and black rice exhibited significantly ( P < 0.05) lower TPC, TFC, TPAC, C3G, P3G, and antioxidant activities compared with the raw rice except bound TPC and bound antioxidant activity. Interestingly, soluble free p ‐coumaric and ferulic acids had higher contents in cooked red rice, and soluble free protocatechuic, vanillic, and sinapic acids had higher contents in cooked black rice. Boiling caused significant decreases of soluble conjugated phenolic acids and significant increases of insoluble bound phenolic acids in both red and black rice. Increases of total free tocol, glucose, and fructose contents were observed in most red and black rice. To increase the contents of some soluble free and insoluble bound phenolic acids, free vitamin E, and monosaccharides in red and black rice, boiled rice might be a good choice.
Black rice
Red rice
Monosaccharide
Peonidin
Free sugar
Cite
Citations (5)
The association between the consumption of pigmented rice (Oryza sativa L.) and the improvement of human health is generating a great deal of interest among the researchers. An experiment was conducted during 2020 and 2021 at Assam Agricultural University, Jorhat, Assam to study the phytochemical profiling, antioxidant capacities and anthocyanin compositions of the 14 pigmented rice genotypes. The results were compared with the well-known traditional pigmented rice variety from Manipur, Poreiton Chakhao. The total phenolic content, total flavonoid content and total anthocyanin content ranged from 37.101 to 493.611 mg gallic acid equivalent/100 g, 53.316 to 151.667 mg quercetin equivalent/100 g and 1.006 to 13.904 mg cyanidin-3-chloride equivalent/100 g in the studied rice genotypes. The amount of rice showing 50% DPPH free radical scavenging activity (IC 50 value) ranged from 6.610 to 29.376 mg. The HPLC analysis revealed presence of both cyanidin-3-glucoside and peonidin-3-glucoside in the black pigmented rice genotypes, viz. TTB Black Rice 7, Chakhao-1, Chakhao-2 and TTB Black Rice 11. However, in the red rice genotypes analysed (Balam and Nepali Chakuwa), these two anthocyanins were not detected.
Phytochemical
Black rice
Red rice
Peonidin
Cite
Citations (1)
Black rice (Oryza sativa L. Japonica) contains high levels of anthocyanins in the pericarp and is considered an effective health-promoting food. Several studies have identified the molecular species of anthocyanins in black rice, but information about the localization of each anthocyanin species is limited because methodologies for investigating the localization such as determining specific antibodies to anthocyanin, have not yet been developed Matrix-assisted laser desorption/ionization imaging mass spectrometry (MALDI-IMS) is a suitable tool for investigating the localization of metabolites. In this study, we identified 7 species of anthocyanin monoglycosides and 2 species of anthocyanin diglycosides in crude extracts from black rice by matrix-assisted laser desorption/ionization mass spectrometry (MALDI-MS) analysis. We also analyzed black rice sections by MALDI-IMS and found 2 additional species of anthocyanin pentosides and revealed different localization patterns of anthocyanin species composed of different sugar moieties. Anthocyanin species composed of a pentose moiety (cyanidin-3-O-pentoside and petunidin-3-O-pentoside) were localized in the entire pericarp, whereas anthocyanin species composed of a hexose moiety (cyanidin-3-O-hexoside and peonidin-3-O-hexoside) were focally localized in the dorsal pericarp. These results indicate that anthocyanin species composed of different sugar moieties exhibit different localization patterns in the pericarp of black rice. This is the first detailed investigation into the localization of molecular species of anthocyanins by MALDI-IMS.
Black rice
Peonidin
Anthocyanidins
Cite
Citations (106)
Peonidin
Petunidin
Black rice
Pelargonidin
Health Benefits
Anthocyanidins
Cite
Citations (5)
Black rice
Trolox
Petunidin
Red rice
Peonidin
Anthocyanidins
Cite
Citations (148)