Antioxidant activity and nutritional quality of traditional red-grained rice varieties containing proanthocyanidins

Gunaratne, Anil; Wu, Kao; Li, Dongqin; Bentota, A. P.; Corke, Harold; Cai, Yi-Zhong

doi:10.1016/j.foodchem.2012.11.129

Cited by 200 publications

(198 citation statements)

References 25 publications

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“…Specifically, red rice extract has exhibited potent antioxidative, antiinflammatory, and anti-cancer cell proliferation. The biological properties of the red rice extract were attributed, in part, to their phytochemical content, mainly found in phenolics, flavonoids, vitamin E analogs and γ-oryzanol (Tammasakchai et al, 2012;Gunaratne et al, 2013;Niu et al, 2013). To date, there is no evidence to show that red rice extract exerts an effect on cancer cell metastasis.…”

Section: Discussionmentioning

confidence: 99%

Anti-invasive Activity against Cancer Cells of Phytochemicals in Red Jasmine Rice (Oryza sativa L.)

Pintha

Yodkeeree²,

Pitchakarn³

et al. 2014

Asian Pacific Journal of Cancer Prevention

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Section: Discussionmentioning

confidence: 99%

Anti-invasive Activity against Cancer Cells of Phytochemicals in Red Jasmine Rice (Oryza sativa L.)

Pintha

Yodkeeree²,

Pitchakarn³

et al. 2014

Asian Pacific Journal of Cancer Prevention

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“…In such countries, rice remains as the main source of dietary energy and protein for consumers. Rice bran or the outer layer of the rice grain contains more monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) and also a rich source of nutrients (Gunaratne et al, 2013). MUFAs and PUFA plays a vital role in maintaining cholesterol level in the human body and reduce the risk of heart diseases (Fernandez & West, 2005;Orsavova et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…MUFAs and PUFA plays a vital role in maintaining cholesterol level in the human body and reduce the risk of heart diseases (Fernandez & West, 2005;Orsavova et al, 2015). Furthermore, rice bran especially the pigmented rice bran is a rich source of variety of phytochemicals including naturally occurring antioxidants (Gunaratne et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Nutritional and antioxidant properties of selected traditional rice (Oryza sativa L.) varieties of Sri Lanka

Samaranayake

Yathursan

Abeysekera

et al. 2017

Sri Lankan J. Biol.

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Five traditional red and white rice varieties of Sri Lanka namely Kurulu Thuda, Nilkanda, Heeneti, MaaWee and Suwadal were studied for a range of nutritional and antioxidant properties (AP). Whole grain flour of the selected varieties were studied for moisture, crude fat, crude protein, crude ash, available carbohydrates, total dietary fiber (TOF) and sugar contents using standard analytical techniques (n=3), while oil extracted from rice bran was studied for the fatty acid profile using gas chromatographic technique (n=3). Antioxidant properties were studied using ferric reducing antioxidant power (FRAP) and 2-azino-bis (3-ethylbenzothiazoline-6-sulfonic) acid (ABTS) radical scavenging activity for the 70% ethanolic extracts of the rice bran (n=3 each). Results showed significant (P < 0.05) differences for both nutritional and AP among the varieties tested. However, between red and white rice varieties variation was significant (P < 0.05) only for the AP. Among the selected varieties, Suwadal had the highest TOF, Heeneti had the highest crude ash content while Maa Wee had the highest protein and sugar contents. Both Suwadal and Kurulu Thuda showed the highest fat content. Oleic acid was the most predominant fatty acid in all rice bran oil types. The highest oleic and palmitic acids were observed in Kurulu Thuda while MaaWee had the highest linoleic acid content. For AP, the highest activities for both FRAP and ABTS radical scavenging activity was observed for the red rice variety Kurulu Thuda while white rice variety Suwadal had the lowest. In conclusion, nutritional and AP vary significantly among the varieties and only AP varies significantly between the red and white rice types.

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“…Nos países em desenvolvimento, o arroz serve como base da dieta alimentar e como veículo para vitaminas, principalmente do complexo B, e minerais (HEINEMANN et al, 2005), sendo cada vez mais popular pelas suas propriedades nutricionais benéficas para a saúde (GUNARATNE et al, 2013;WEI et al, 2007). O Brasil é o nono maior produtor mundial, com 12,4 milhões de toneladas produzidas na safra de 2014de /2015de (CONAB, 2015.…”

Section: Introductionunclassified

Efeitos da temperatura de armazenamento de grãos de arroz integral de pericarpo pardo, preto e vermelho sobre as propriedades físico-químicas e de pasta

Ziegler

Ferreira

Tonieto

et al. 2017

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Efeitos da temperatura de armazenamento de grãos de arroz integral de pericarpopardo, preto e vermelho sobre as propriedades físico-químicas e de pasta Effects of storage temperature of whole rice grains with brown, black and red pericarps, on the physicochemical and pasting properties ResumoO arroz (integral com pericarpo pardo, preto e vermelho, polido, parboilizado integral e parboilizado polido) é base da dieta alimentar nos países em desenvolvimento e serve como veículo para vitaminas e minerais. O armazenamento é uma etapa imprescindível, na qual se busca a manutenção da qualidade dos grãos até serem industrializados e consumidos, sendo a temperatura de armazenamento um dos principais fatores que causam alterações durante esse período. Com isso, o objetivo do estudo foi avaliar os efeitos do tempo (seis meses) e da temperatura (16, 24, 32 e 40 °C) de armazenamento de grãos de arroz integral de pericarpo pardo, preto e vermelho sobre a composição proximal, as propriedades de pasta, as proteínas solúveis, o pH dos grãos e a condutividade elétrica. Após seis meses de armazenamento, houve aumento da temperatura de pasta e da condutividade elétrica, com redução do pH e da solubilidade proteica, principalmente no armazenamento a 40 °C. O armazenamento de grãos de arroz com pericarpo pardo, preto e vermelho, na temperatura de 16 °C, é o mais indicado para a redução da atividade metabólica e enzimática, proporcionando as mínimas alterações nas propriedades físico-químicas e de pasta. Palavras-chave: Arroz pigmentado; Conservação; Reações químicas. AbstractRice (whole with brown, black and red pericarps, polished, whole parboiled and polished parboiled) is the staple diet in developing countries and serves as a vehicle for vitamins and minerals. Storage is an essential step, aiming to maintain the quality of the grains until they are industrialized and consumed, and storage temperature is one of the main factors causing changes during this period. Thus the objective of the present study was to evaluate the effects of storage time (6 months) and temperature (16, 24, 32 and 40 °C) of whole grain rice with brown, black and red pericarps on the proximate composition, the pasting properties, the soluble proteins, the pH values and the electrical conductivities of the grains. After six months storage there were increases in the pasting temperatures and electrical conductivities with reductions in the pH and protein solubility values, mainly for storage at 40 °C. The storage of rice grains with brown, black and red pericarps at 16 °C is the temperature most indicated for the reduction of their metabolic and enzymatic activities, providing the minimal changes in the physicochemical and pasting properties. Rua Gomes Carneiro, 1671, apartamento 301, Centro, CEP: 96010-610, Pelotas/RS -Brasil, ...

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Antioxidant activity and nutritional quality of traditional red-grained rice varieties containing proanthocyanidins

Cited by 200 publications

References 25 publications

Anti-invasive Activity against Cancer Cells of Phytochemicals in Red Jasmine Rice (Oryza sativa L.)

Anti-invasive Activity against Cancer Cells of Phytochemicals in Red Jasmine Rice (Oryza sativa L.)

Nutritional and antioxidant properties of selected traditional rice (Oryza sativa L.) varieties of Sri Lanka

Efeitos da temperatura de armazenamento de grãos de arroz integral de pericarpo pardo, preto e vermelho sobre as propriedades físico-químicas e de pasta

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