Changes in amino acids and bioactive compounds of pigmented rice as affected by far-infrared radiation and hot air drying

Ratseewo, Jiranan; Meeso, Naret; Siriamornpun, Sirithon

doi:10.1016/j.foodchem.2019.125644

Cited by 42 publications

(42 citation statements)

References 36 publications

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“…The isoflavone-aglycones, total phenolics, and biological properties (digestive enzyme inhibition; antioxidant) from leaves, leafstalks, roots, stems, seeds, and pods were observed to be different at different growth times of soybean plant [ 37 ]. With far-infrared radiation and hot air drying of pigmented rice, this is able to cause changes to either primary metabolites (amino acids) or secondary metabolites (polyphenolic compounds) [ 38 ]. From the PCA score plot in Figure 3 , it was noted that a shift in the biosynthesis of secondary metabolites in the Outer Skin, Inner Skin and Seeds generated different amount of polyphenolic compounds.…”

Section: Resultsmentioning

confidence: 99%

Pressurized Hot Water Extraction of Okra Seeds Reveals Antioxidant, Antidiabetic and Vasoprotective Activities

Ong

Tan

et al. 2021

Plants

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Abelmoschus esculentus L. Moench (okra) is a commonly consumed vegetable that consists of the seeds and peel component which are rich in polyphenolic compounds. The aim of this study is to utilize pressurized hot water extraction (PHWE) for the extraction of bioactive phytochemicals from different parts of okra. A single step PHWE was performed at various temperatures (60 °C, 80 °C, 100 °C and 120 °C) to determine which extraction temperature exhibits the optimum phytochemical profile, antioxidant and antidiabetic activities. The optimum temperature for PHWE extraction was determined at 80 °C and the biological activities of the different parts of okra (Inner Skin, Outer Skin and Seeds) were characterized using antioxidant (DPPH and ABTS), α-glucosidase and vasoprotective assays. Using PHWE, the different parts of okra displayed distinct phytochemical profiles, which consist of primarily polyphenolic compounds. The okra Seeds were shown to have the most antioxidant capacity and antidiabetic effects compared to other okra parts, likely to be attributed to their higher levels of polyphenolic compounds. Similarly, okra Seeds also reduced vascular inflammation by downregulating TNFα-stimulated VCAM-1 and SELE expression. Furthermore, metabolite profiling by LC/MS also provided evidence of the cytoprotective effect of okra Seeds in endothelial cells. Therefore, the use of PHWE may be an alternative approach for the environmentally friendly extraction and evaluation of plant extracts for functional food applications.

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Section: Resultsmentioning

confidence: 99%

Pressurized Hot Water Extraction of Okra Seeds Reveals Antioxidant, Antidiabetic and Vasoprotective Activities

Ong

Tan

et al. 2021

Plants

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“…Lang et al, 2020 reported that drying temperature increased degraded anthocyanin concentration, especially when the temperature reached 60 °C and above [ 112 ]. The loss of 50% of cyanidin-3-glucoside has been reported after hot air drying, but it has been established that drying with far infrared radiation can increase the anthocyanin content up to threefold, a result that can be explained by the effect of grain alerting leading to better yield extraction by thermal processes [ 113 ]. Thus, the effect requires further work to identify the physical and chemical reactions after treatment with the radiation, as alerting may not be sufficiently repeatable.…”

Section: Stability Of Grain Anthocyanin In Purple Rice During Post-harvest Processingmentioning

confidence: 99%

The Potential of High-Anthocyanin Purple Rice as a Functional Ingredient in Human Health

Yamuangmorn

Prom‐u‐thai

2021

Antioxidants

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Purple rice is recognized as a source of natural anthocyanin compounds among health-conscious consumers who employ rice as their staple food. Anthocyanin is one of the major antioxidant compounds that protect against the reactive oxygen species (ROS) that cause cellular damage in plants and animals, including humans. The physiological role of anthocyanin in plants is not fully understood, but the benefits to human health are apparent against both chronic and non-chronic diseases. This review focuses on anthocyanin synthesis and accumulation in the whole plant of purple rice, from cultivation to the processed end products. The anthocyanin content in purple rice varies due to many factors, including genotype, cultivation, and management as well as post-harvest processing. The cultivation method strongly influences anthocyanin content in rice plants; water conditions, light quantity and quality, and available nutrients in the soil are important factors, while the low stability of anthocyanins means that they can be dramatically degraded under high-temperature conditions. The application of purple rice anthocyanins has been developed in both functional food and other purposes. To maximize the benefits of purple rice to human health, understanding the factors influencing anthocyanin synthesis and accumulation during the entire process from cultivation to product development can be a path for success.

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“…Most antioxidant compounds are susceptible to environmental factors such as temperature, oxygen, and humidity [43], explaining these observations. Ratseewo et al [48] reported that TPC, TFC, TAC, and DPPH reduced by 21%, 25%, 53% and 27.5%, respectively after red jasmine rice was subjected to hot air drying at 60 • C. These findings concurred with other applications, for instance, rice bran and husk [49], mulberry leaves [50], blueberry leather [51] and mortiño [36]. A drying temperature of 90 • C and all times of swirling air supply was the most suitable condition, giving the lowest reduction levels of all antioxidant properties, as shown in Figure 6.…”

Section: Antioxidant Propertiesmentioning

confidence: 99%

“…Most antioxidant compo are susceptible to environmental factors such as temperature, oxygen, and humidity explaining these observations. Ratseewo et al [48] reported that TPC, TFC, TAC, DPPH reduced by 21%, 25%, 53% and 27.5%, respectively after red jasmine rice was jected to hot air drying at 60 °C. These findings concurred with other applications instance, rice bran and husk [49], mulberry leaves [50], blueberry leather [51] and mo [36].…”

Section: Optimizationmentioning

confidence: 99%

Drying Characteristics and Quality Attributes Affected by a Fluidized-Bed Drying Assisted with Swirling Compressed-Air for Preparing Instant Red Jasmine Rice

2021

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A new process for the production of instant red jasmine rice was investigated using fluidized bed drying with the aid of swirling compressed air. Drying characteristics were evaluated using the operating parameters of fluidizing air temperature (90–120 °C) and pressure of swirling compressed air (4–6 bar). Appropriate air pressure was determined based on the highest value of model parameters from the semi-empirical Page equation and effective diffusivity. Influences of supply time of swirling compressed air (2–10 min) and drying temperature of 90–120 °C were investigated and optimized based on the quality attributes using response surface methodology. Drying at 120 °C and compressed air pressure of 6 bar gave the highest rate constant and effective diffusion coefficient. Drying at 120 °C combined with injecting swirling air for 2 min was the most suitable approach, while drying at 90 °C and supplying compressed air for 10 min was the best choice to preserve antioxidant properties. Air temperature of 98.5 °C with 2 min supply of swirling compressed air suitably provided high physical and rehydration properties and retained high health benefits of antioxidant compounds. Finally, after rehydration in warm water at 70 °C for 10 min, the textural properties of the rehydrated rice sample were comparable to conventionally cooked rice.

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Changes in amino acids and bioactive compounds of pigmented rice as affected by far-infrared radiation and hot air drying

Cited by 42 publications

References 36 publications

Pressurized Hot Water Extraction of Okra Seeds Reveals Antioxidant, Antidiabetic and Vasoprotective Activities

Pressurized Hot Water Extraction of Okra Seeds Reveals Antioxidant, Antidiabetic and Vasoprotective Activities

The Potential of High-Anthocyanin Purple Rice as a Functional Ingredient in Human Health

Drying Characteristics and Quality Attributes Affected by a Fluidized-Bed Drying Assisted with Swirling Compressed-Air for Preparing Instant Red Jasmine Rice

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