Effects of gamma radiation on the stability and degradation kinetics of phenolic compounds and antioxidant activity during storage of (Oryza sativa L.) black rice flour

Ito, Vivian Cristina; Zielinski, Acácio Antônio Ferreira; Demiate, Ivo Mottin; Spoto, Marta Helena Fillet; Nogueira, Alessandro; Lacerda, Luíz Gustavo

doi:10.1590/1678-4324-2019180470

Cited by 23 publications

(8 citation statements)

References 37 publications

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“…Total phenol content was increased in 50 Gy-irradiated wheat plants. The alterations in the effect of gamma radiation on phenols may occur because irradiation can break the chemical bonds of bioactive compounds, releasing soluble phenolics with low molecular weight and increasing the antioxidant potential of these compounds [ 44 ]. On the contrary, stigmasterol increased total phenol content compared to untreated plants.…”

Section: Discussionmentioning

confidence: 99%

Radio-Protective Effects of Stigmasterol on Wheat (Triticum aestivum L.) Plants

et al. 2022

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Ionizing radiation is abiotic stress limiting the growth and productivity of crop plants. Stigmasterol has positive effects on the plant growth of many crops. The role of stigmasterol in alleviating the effects of ionizing radiation on plant metabolism and development is still unclear. Therefore, the study aimed to investigate the effects of pretreatments with γ-radiation (0, 25, and 50 Gy), foliar application of stigmasterol (0, 100, and 200 ppm), and their interaction on the growth, and biochemical constituents of wheat (Triticum aestivum L., var. Sids 12) plants. Gamma radiation at 25 Gy showed no significant difference in plant height, root length, no. of leaves, shoot fresh weight, root fresh weight, Chl a, ABA, soluble phenols, and MDA compared to the control values. Gamma rays at 50 Gy inhibited shoot and root lengths, flag leaf area, shoot fresh and dry weights, photosynthetic pigments, total soluble sugars, proline, and peroxidase activity. However, it stimulated total phenols, catalase activity, and lipid peroxidation. On the other hand, stigmasterol at 100 ppm showed no significant effects on some of the physiological attributes compared to control plants. Stigmasterol at 200 ppm improved plant growth parameters, photosynthetic pigments, proline, phenols, antioxidant enzyme, gibberellic acid, and indole acetic acid. Correspondingly, it inhibited total soluble sugars, abscisic acid, and lipid peroxidation. Moreover, the application of stigmasterol caused the appearance of new polypeptides and the reappearance of those missed by gamma radiation. Overall, stigmasterol could alleviate the adverse effects of gamma radiation on wheat plants.

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Section: Discussionmentioning

confidence: 99%

Radio-Protective Effects of Stigmasterol on Wheat (Triticum aestivum L.) Plants

et al. 2022

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“…Rice (Oryza sativa L.) has become the major staple food for almost half of the global population due to the nutrients composition, including carbohydrate, protein, oil components, and other micronutrients [1][2][3][4][5]. There are various kinds of rice are consumed that can be classified based on the grain color into black, red, purple, brown, green, and white [6][7][8][9]. White rice is generally consumed, while pigmented rice, such as black, red, purple, and brown contain natural pigment anthocyanins that accumulate in the particular layers of the seed coat, pericarp, and aleurone [10][11][12][13][14][15][16][17][18].…”

Section: Introductionmentioning

confidence: 99%

“…Powdered anthocyanins extracts from black rice was produced with spraydrying and freeze-drying processes of Italian black rice that contain rich anthocyanins and antioxidant activity [112]. These powdered anthocyanins are more stable from environmental conditions of storage and food processing, including temperature, pH value, and lights that give high economic value to use for functional foods and pharmaceuticals products [6], [79], [113][114].…”

Section: Introductionmentioning

confidence: 99%

Genetics, Biochemistry and Biophysical Analysis of Anthocyanin in Rice (Oryza sativa L.)

Dwiningsih

Alkahtani

2022

ASSET

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Rice (Oryza sativa L.) is the primary staple food for half of the world population. It is generally classified based on the grain color into black, red, purple, brown, green, and white. These colored rice are determined by the composition and concentration of anthocyanin pigments in different layers of aleurone, pericarp, and seed coat. Anthocyanins are also accumulated in various tissues of the rice plants, mostly in the grain, but are also presents in leaves, leaf sheath, floral organ, and hull. The type and concentration of the anthocyanins in rice tissues are influenced by the cultivars and developmental stages. Anthocyanin-enriched rice is related to the health effects, including antioxidant, antibacterial, and anti-inflammation activities that potentially use as functional food ingredients, dietary supplements, and natural colorants. Structural and regulatory genes are involved in anthocyanin biosynthesis of rice. Various molecular biology techniques have been applied to improve productivity, nutritional contents, and market value of pigmented rice. This review focused on the genetics, biochemistry and biophysical analysis of anthocyanin in rice that will facilitate rice breeding program to develop new high-yield pigmented rice varieties.

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“…Another variety of rice, which has a singular nutritional composition, is black rice. It is known for its anthocyanin and bioactive compounds content, which exhibit a high antioxidant activity and are considered as preventive agents for many diseases, like cancer [5,6].…”

Section: Introductionmentioning

confidence: 99%

“…Pigmented varieties of rice, as red or black, for instance, have higher phenolic content when compared with white rice [6]. Hence, the antioxidant capacity and functional properties associated with those varieties may be higher.…”

Section: Introductionmentioning

confidence: 99%