Effect of different processing technologies on phenolic acids, flavonoids and other antioxidants content in pigmented rice

Bagchi, Torit Baran; Chattopadhyay, Krishnendu; Sivashankari, M; Roy, Subhrajit; Kumar, Awadhesh; Biswas, T. D.; Pal, S.

doi:10.1016/j.jcs.2021.103263

Cited by 31 publications

(8 citation statements)

References 32 publications

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“…The good antioxidant activity of the plant leaves extract might be attributed to the presence of electron-rich secondary metabolites such as phenolics, flavonoids, etc., [44][45][46][47]. Secondary metabolites such as phenolics and flavonoids are well-acknowledged to present antioxidant properties [48][49][50]. In the case of OE-Ag NPs, their enhanced DPPH scavenging ability compared to Com-Ag NPs might also be due to the presence of these secondary metabolites on their surface.…”

Section: Antioxidant Potentialmentioning

confidence: 99%

Green Synthesis of Silver Nanoparticles Using Olea europaea Leaf Extract for Their Enhanced Antibacterial, Antioxidant, Cytotoxic and Biocompatibility Applications

Sellami

Khan

Ahmad

et al. 2021

IJMS

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Herein, we report the green synthesis of silver nanoparticles (OE-Ag NPs) by ecofriendly green processes using biological molecules of Olea europaea leaf extract. Green synthesized OE-Ag NPs were successfully characterized using different spectroscopic techniques. Antibacterial activity of OE-Ag NPs was assessed against four different bacteriological strains using the dilution serial method. The cytotoxic potential was determined against MCF-7 carcinoma cells using MTT assay in terms of cell viability percentage. Antioxidant properties were evaluated in terms of 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging. Biocompatibility was further examined by incubating the synthesized NPs with hMSC cells for 24 h. The results were demonstrated that synthesized OE-Ag NPs presented excellent log10 reduction in the growth of all the tested bacterial strains, which as statistically equivalent (p > 0.05) to the standard antibiotic drug. Moreover, they also demonstrated excellent cytotoxic efficacy against the MCF-7 carcinoma cells compared to plant lead extract and Com-Ag NPs. Green synthesized OE-Ag NPs appeared more biocompatible to hMSC and 293T cells compared to Com-Ag NPs. Excellent biological results of the OE-Ag NPs might be attributed to the synergetic effect of NPs’ properties and the adsorbed secondary metabolites of plant leaf extract. Hence, this study suggests that synthesized OE-Ag NPs can be a potential contender for their various biological and nutraceutical applications. Moreover, this study will open a new avenue to produce biocompatible nanoparticles with additional biological functionalities from the plants.

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Section: Antioxidant Potentialmentioning

confidence: 99%

Green Synthesis of Silver Nanoparticles Using Olea europaea Leaf Extract for Their Enhanced Antibacterial, Antioxidant, Cytotoxic and Biocompatibility Applications

Sellami

Khan

Ahmad

et al. 2021

IJMS

View full text Add to dashboard Cite

show abstract

“…Most bioactive compounds are heat sensitive, which influences their antioxidant activity. A previous study reported that an increase in temperature accelerated the initiation of oxidation, preventing antioxidant compounds from working optimally [ 51 ]. The bioactive compounds were degraded, experiencing structural changes, and wholly transformed into inactive substances.…”

Section: Discussionmentioning

confidence: 99%

Effect of Processing on Bioactive Compounds, Antioxidant Activity, Physicochemical, and Sensory Properties of Orange Sweet Potato, Red Rice, and Their Application for Flake Products

Jati

Darmoatmodjo

Suseno

et al. 2022

Plants

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Orange sweet potato (OSP) and red rice (RR) are rich sources of health benefit-associated substances and can be conventionally cooked or developed into food products. This research approach was to closely monitor the changes of bioactive compounds and their ability as antioxidants from the native form to the food products which are ready to be consumed. Moreover, this research explored the individual carotenoids and tocopherols of raw and cooked OSP and RR and their developed flake products, and also investigated their antioxidant activity, physicochemical properties, and sensory properties. Simultaneous identification using the liquid chromatographic method showed that OSP, RR, and their flake products have significant amounts (µg/g) of β-carotene (278.58–48.83), α-carotene (19.57–15.66), β-cryptoxanthin (4.83–2.97), α-tocopherol (57.65–18.31), and also γ-tocopherol (40.11–12.15). Different responses were observed on the bioactive compound and antioxidant activity affected by heating process. Meanwhile, OSP and RR can be combined to form promising flake products, as shown from the physicochemical analysis such as moisture (5.71–4.25%) and dietary fiber (13.86–9.47%) contents, water absorption index (1.69–1.06), fracturability (8.48–2.27), crispness (3.9–1.5), and color. Those quality parameters were affected by the proportions of OSP and RR in the flake products. Moreover, the preference scores (n = 120 panelists) for the flakes ranged from slightly liked to indifferent. It can be concluded that OSP and RR are potential sources of bioactive compounds which could act as antioxidants and could be developed into flake products that meet the dietary and sensory needs of consumers.

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“…In addition, rice cooking is a gelatinization process: the starch absorbs water and expands when heated, and then the starch is released from the cell wall, destroying the previous crystal structure and forming a gel. The difference in the starch of cooked rice can affect the volatilization of aroma compounds (Bagchi et al 2021 ). Proper cooking process can minimize the nutrient loss of food and improve the edible characteristics and quality (Yin et al 2014 ), and if the cooking methods are unbefitting, the excessive nutrient may lose and edible quality of cooked rice could decrease.…”

Section: Processing Properties For Cooked Rice Flavormentioning

confidence: 99%

Volatile Organic Compounds, Evaluation Methods and Processing Properties for Cooked Rice Flavor

Zheng

Zhang

Liu

et al. 2022

Rice

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Rice (Oryza sativa L.), as the main refined grain in China, has attracted much attention in terms of quality. Rice is usually consumed after cooking, and it is a commonly staple food. Nowdays, people's requirements for cooked rice focus more on the taste characteristics and quality. Furthermore, aroma is one of the primary sensory reference points, which is the most intuitive way for people to judge cooked rice. By integrating and analyzing the researches of cooked rice aroma identification in recent five years, this paper expounds the extraction and identification methods (sensory evaluation method, GC-MS, SPME, MOS sensors, electronic nose, etc.) of the flavor substances in cooked rice, as the processing methods and properties of cooked rice, and the volatile organic compounds of cooked rice under different conditions are summarized as well. Graphical abstract

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Effect of different processing technologies on phenolic acids, flavonoids and other antioxidants content in pigmented rice

Cited by 31 publications

References 32 publications

Green Synthesis of Silver Nanoparticles Using Olea europaea Leaf Extract for Their Enhanced Antibacterial, Antioxidant, Cytotoxic and Biocompatibility Applications

Green Synthesis of Silver Nanoparticles Using Olea europaea Leaf Extract for Their Enhanced Antibacterial, Antioxidant, Cytotoxic and Biocompatibility Applications

Effect of Processing on Bioactive Compounds, Antioxidant Activity, Physicochemical, and Sensory Properties of Orange Sweet Potato, Red Rice, and Their Application for Flake Products

Volatile Organic Compounds, Evaluation Methods and Processing Properties for Cooked Rice Flavor

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