Effect of extrusion on phytochemical profiles in milled fractions of black rice

Ti, Huihui; Zhang, Ruifen; Zhang, Mingwei; Wei, Zhencheng; Chi, Jianwei; Deng, Yuanyuan; Zhang, Yan

doi:10.1016/j.foodchem.2015.01.087

Cited by 96 publications

(77 citation statements)

References 29 publications

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“…Many authors had demonstrated similar results in cereals (Ti et al, 2015;Tian et al, 2004). When different treatments for rice were compared, the lowest levels of free phenolic acids were found in TS or TE1 samples, indicating that severely thermal conditions are disadvantageous for their retention.…”

Section: Individual Phenolic Acidsmentioning

confidence: 72%

Improved bioaccessibility of phenolics and antioxidant activity of glutinous rice and its fermented Chinese rice wine by simultaneous extrusion and enzymatic hydrolysis

Long

et al. 2015

Journal of Functional Foods

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Section: Individual Phenolic Acidsmentioning

confidence: 72%

Improved bioaccessibility of phenolics and antioxidant activity of glutinous rice and its fermented Chinese rice wine by simultaneous extrusion and enzymatic hydrolysis

Long

et al. 2015

Journal of Functional Foods

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“…It was seen that the anthocyanin content of red rice and black rice varied between 0.03 to 0.11 and 0.13 to 4.64 mg cyanidin‐3‐glucoside, respectively (Vichit & Saewan, ). Anthocyanin content of polished and brown red rice extracts also reduced during extrusion cooking (Ti et al, ). The decrease in anthocyanin content may be attributed to degradation or decomposition of anthocyanins arising from thermal processing and the increase in anthocyanins may be due to the disruption of plant cell walls during processing which may produce better extractability.…”

Section: Resultsmentioning

confidence: 99%

Influence of parboiling of red paddy varieties by simple hot soaking on physical, nutrient, phytochemical, antioxidant properties of their dehusked rice and their mineral, starch, and antioxidant’s bioaccessibility studies

et al. 2019

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The objective of this study was to know about the effect of simple parboiling on physical properties, proximate composition, phenolic compounds, and antioxidant activity. These were studied in raw and parboiled paddy varieties as well as bioaccessibility of specific nutrients (minerals, starch, and antioxidants). The pigmented rice paddy varieties such as Jyothi, Meter & Athikaraya were parboiled by hot soaking treatment after soaking for 2, 2½, and 3 hr. Athikaraya rice showed high protein, low ash in raw and parboiled than other varieties. Amylose equivalents of all three varieties exhibited in the range of 24%–27% (d.b). Whereas, the soluble amylose content showed 12.7, 8.7, and 7.7% (d.b) in Athikaraya, Meter and Jyothi rice varieties, respectively. Jyothi rice showed less cooking time and more cooking volume. Athikaraya showed high phenolic content and antioxidant properties compared to other two varieties. The dialysability of minerals, starch, and antioxidants were increased due to simple hot soaking parboiling. Practical applications The present study has the significance in assessing the variation among different pigmented rice varieties after parboiling by simple hot soaking with various soaking periods. The industrial advantage of this method is, there is no usage of boiler for cooking the paddy by steam, which was economically better. The information gained by this study might be beneficial for consumers and suppliers regarding the quality of the selected pigmented rice varieties with respect to nutrient composition, antioxidant activities, and bioaccessibility of minerals, starch, and antioxidants. Ultimately, the present study can lead to better appreciation of pigmented rice and assist food processors in selecting rice variety with unique characteristics for specialty food preparations.

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“…Especially anthocyanins had beneficial effects in preventing chronic diseases, a study suggests (Ti et al . ).…”

Section: Introductionmentioning

confidence: 97%

Extraction and Identification of Black Rice Polyphenolic Compounds by Reversed Phase High Performance Liquid Chromatography-Electrospray Ionization Mass Spectrometry

Xie

Wang

et al. 2016

Journal of Food Processing and Preservation

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Seven kinds of phenolic compounds in black rice were isolated and identified by reversed phase high performance liquid chromatography–electrospray ionization mass spectrometry. Proanthocyanidins glucoside which has the strongest ability of antioxidant and free radical scavenging was tentatively identified in black rice for the first time. By mass spectrometry in negative ion mode, three types of phenolic acids compounds which were caffeic acid hexose, procyanidinB2‐3‐O‐gallate hexose, epiafzelchineepicatechin‐O‐dimethylgallate were first confirmed. In this experiment, liquid–mass spectrometry model was established to detect traces of polyphenolic compounds in black rice. This model can increase the efficiency of electron capture and the sensitivity of mass spectrometry detection. The sensitivity, mass accuracy legitimated the identification of phenolic compounds present in black rice extract. So the method of reversed phase high performance liquid chromatography (HPLC)–electrospray ionization mass spectrometry can rapidly detect traces of unknown phenolic compounds in grain. Practical Applications The plant phenols possess the ability to scavenge both active oxygen species and electrophiles. They are the most important group of natural antioxidants because of their diversity and extensive distribution. The interest in the exploitation of novel antioxidants from black rice is increasing accordingly due to abundant contents of polyphenols. Black rice which is a kind of typical whole grain is considered a good source of fiber, minerals, and phytochemicals as well as basic nutrients.

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Effect of extrusion on phytochemical profiles in milled fractions of black rice

Cited by 96 publications

References 29 publications

Improved bioaccessibility of phenolics and antioxidant activity of glutinous rice and its fermented Chinese rice wine by simultaneous extrusion and enzymatic hydrolysis

Improved bioaccessibility of phenolics and antioxidant activity of glutinous rice and its fermented Chinese rice wine by simultaneous extrusion and enzymatic hydrolysis

Influence of parboiling of red paddy varieties by simple hot soaking on physical, nutrient, phytochemical, antioxidant properties of their dehusked rice and their mineral, starch, and antioxidant’s bioaccessibility studies

Extraction and Identification of Black Rice Polyphenolic Compounds by Reversed Phase High Performance Liquid Chromatography-Electrospray Ionization Mass Spectrometry

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