Effects of four different cooking methods on anthocyanins, total phenolics and antioxidant activity of black rice

Surh, Jeonghee; Koh, Eunmi

doi:10.1002/jsfa.6690

Cited by 58 publications

(53 citation statements)

References 25 publications

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“…This suggest that free phenolic acids in Sinnongheugchal were more stable than those in Sintoheugmi . This result agrees with the result of Surh and Koh () for which the retention of total phenolic compounds after cooking was higher in Sinnongheugchal . Conversely, bound protocatechuic acid and vanillic acid were not significantly changed by any of the cooking methods in both cultivars.…”

Section: Resultssupporting

confidence: 93%

“…Interestingly, the sum of the bound phenolic acids in raw Sinnongheugchal (29.90 mg/100 g DW) was also threefold higher compared with the raw Sintoheugmi (8.48 mg/100 g DW). Surh and Koh () found that the anthocyanins content in raw Sintoheugmi was about twofold higher than in the raw Sinnongheugchal . These results suggest that the phenolic acid contents were negatively correlated with those of the anthocyanins in black rice.…”

Section: Resultsmentioning

confidence: 99%

“…The total free phenolic acids also showed a negative association with the total anthocyanins whereas the bound phenolic acids did not have any correlation with the anthocyanins or the other phenolic acids. Surh and Koh () showed that the total anthocyanins content decreased in cooked black rice (6–23% in raw rice). Hiemori et al .…”

Section: Resultsmentioning

confidence: 99%

“… Correlation between the Total Anthocyanins and Protocatechuic Acid (A), Total Free Phenolic Acids (B) and Total Bound Phenolic Acids (C) The anthocyanins contents were cited from the results of Surh and Koh ().…”

Section: Resultsmentioning

confidence: 99%

“…Surh and Koh () showed that cooking black rice resulted in the decreases of both anthocyanins and phenolic compounds. However, it was unexpected that the metal‐chelating activity increased significantly after cooking.…”

Section: Introductionmentioning

confidence: 99%

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Influence of Cooking Methods on Free and Bound Phenolic Acids in Korean Black Rice

Ryu

Koh

2016

Journal of Food Processing and Preservation

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The composition and thermal stability of free and bound phenolic acids were investigated in Korean black rice cultivars, Sintoheugmi and Sinnongheugchal. Protocatechuic acid, 4‐hydroxybenzoic acid, vanillic acid, p‐coumaric acid and ferulic acid were identified and quantified. Protocatechuic acid was predominant (81–93% of the total amount) in free form, whereas ferulic acid was predominant (about 60%) in bound form. The contents of free and bound phenolic acids were three times higher in raw Sinnongheugchal compared with raw Sintoheugmi. The thermal stability of the phenolic acids was assessed by boiling, steaming, pan‐frying and roasting. All cooking methods caused significant increases in the total amount of free phenolic acids. In particular, free protocatechuic acid content increased 4–11 times in both cultivars. The free protocatechuic acid content correlated negatively with the total anthocyanins contents indicating that protocatechuic acid was generated from the decomposition of anthocyanins during the thermal processing. Practical Applications Black rice is thermally processed by varying cooking methods. All cooking methods changed the profile of the free phenolic acids. Particularly, the free protocatechuic acid content increased up to 11‐fold in cooked black rice compared with raw rice. This indicates that the cooking temperature and cooking time affect differently the contents as well as the composition of phenolic acids. These results will be useful in predicting the influence of thermal processing on phenolic acids in black rice.

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Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Influence of Cooking Methods on Free and Bound Phenolic Acids in Korean Black Rice

Ryu

Koh

2016

Journal of Food Processing and Preservation

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Reduction of phenolic profiles, dietary fiber, and antioxidant activities of rice after treatment with different milling processes

Chen

et al. 2020

Cereal Chem

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Background and objectives Milling, polishing, and color selection are the basic unit operation steps during rice processing, which may remove much amounts of nutritional components, such as phenolics and dietary fiber. And for a long time, rice is often overprocessed which results in a serious loss of nutrients. However, the reduction of the nutritional components during rice milling process has not been evaluated. The aim of this study was to investigate the effect of different milling processes during industrial rice processing on the free and bound phenolic content, composition, dietary fiber, and antioxidant activity (DPPH, ABTS, T‐AOC) of two kinds of rice (Dao Huaxiang and Jiangxi Indica). Findings As the milling degree increased, the loss percentages of total phenolics, flavonoids, and anthocyanins of Dao Huaxiang rice were 52.8%–76.4%, 43.3%–72.9%, and 100.0%, respectively; it was similar for the reduction percentages of total phenolics, flavonoids, and anthocyanins for Jiangxi Indica rice, which were 56.5%–77.4%, 58.7%–87.7%, and 87.5%–100%, respectively; the amounts of total dietary fiber were also decreased from 5.87 to 2.03 g/100 g DW for the Dao Huaxiang rice and from 5.14 to 2.84 g/100 g DW for Jiangxi Indica rice, respectively. Correspondingly, the content of individual phenolic, flavonoid, and anthocyanin compositions in both rice varieties decreased with the increase in milling degree during the rice processing. Antioxidant activities of T‐AOC, DPPH, and ABTS showed a same trend with phenolic profiles for the two rice varieties. Conclusions The phenolic profiles, dietary fiber, and antioxidant activities for Dao Huaxiang and Jiangxi Indica rice decreased significantly with milling degree increase during rice processing. Therefore, it is recommended that the milling and polishing degree should be reduced during rice grain processing, in order to achieve the purpose of not only satisfying the edible quality of rice but also retaining the nutritional characteristics as much as possible. Significance and novelty The rice samples in this study were from the actual industrial production industry, and the Dao Huaxiang rice and Jiangxi Indica rice were from northeast China and south China, respectively, which were representative and could provide specific and practical data for reducing milling degree in rice industry and reducing the removal of bran layer. These findings indicate that the milling degree should be reduced or controlled for retention of nutrients and acceptable sensory quality in rice.

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Steaming retains more phenolics, dietary fiber, and antioxidant activities than cooking for rice with different milling processes

Chen

et al. 2022

Cereal Chem

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Background and objectives The traditional heat processing methods, steaming and cooking treatment, can affect the nutrients in rice, such as phenolics, flavonoids, and dietary fiber. However, there is no systematic assessment that by which heat treatment method and conditions more nutrients in rice can be retained, especially in brown rice, two‐times milling rice, four‐times milling rice, polished rice, and color selection rice (from different milling processes with practical processing at rice milling factory). The aim of this study was to investigate the effect of steaming and cooking treatment on the changes in nutrients in rice with different milling processes, including dietary fiber and phenolic acids, flavonoids, anthocyanins, individual phenolic compounds, antioxidant activities (DPPH, ABTS, and T‐AOC) in the free, and bound extracts. Findings Compared with unsteamed and uncooked rice, the total phenolic content (TPC), the total flavonoid content (TFC), and individual phenolic compounds in the free and bound fractions, total anthocyanin content (TAC), and antioxidant activity in the free fractions in brown rice, two‐times milling rice, four‐times milling rice, polished rice, and color selection rice were significantly reduced by steaming and cooking treatment (p < .05). The TAC and antioxidant activity in the bound fractions, soluble dietary fiber (SDF), insoluble dietary fiber (IDF), and total dietary fiber (TDF) in the five rice samples were increased after steaming and cooking. However, it was very interesting that steaming treatment resulted in a less reduction in phenolics and antioxidant activities than cooking. Conclusions From the view of retaining more nutrients, steaming treatment is more suitable for the white rice of the milling process with high milling degree, while cooking treatment is more suitable for the brown rice or rice of milling process with low milling degree. Generally, steaming treatment retains more phenolics, dietary fiber, and antioxidant activities than cooking rice with different milling processes. Significance and novelty This study may provide useful reference and offer a simple and practical method to retain more nutrients for preparation and consumption of rice. These results suggest that steaming treatment is an efficient method of daily processing to reduce the loss of nutrients in rice.

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Effects of four different cooking methods on anthocyanins, total phenolics and antioxidant activity of black rice

Abstract: The results indicate that cooking degraded anthocyanins and other phenolic compounds, but with a concomitant increase in phenolics from possible degradation of anthocyanins, which resulted in the enhancement of metal-chelating activity.

Cited by 58 publications

References 25 publications

Influence of Cooking Methods on Free and Bound Phenolic Acids in Korean Black Rice

Influence of Cooking Methods on Free and Bound Phenolic Acids in Korean Black Rice

Reduction of phenolic profiles, dietary fiber, and antioxidant activities of rice after treatment with different milling processes

Steaming retains more phenolics, dietary fiber, and antioxidant activities than cooking for rice with different milling processes

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