Effects of gamma radiation on the thermoanalytical, structural and pasting properties of black rice (Oryza sativa L.) flour

Ito, Vivian Cristina; Bet, Camila Delinski; Wojeicchowski, José Pedro; Demiate, Ivo Mottin; Spoto, Marta Helena Fillet; Schnitzler, Egon; Lacerda, Luíz Gustavo

doi:10.1007/s10973-017-6766-6

Cited by 28 publications

(22 citation statements)

References 35 publications

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“…A negative correlation was found in other rice flours between total phenolic content and DPPH radical scavenging activity (Anti-oxidant activity). Rice grains with higher phenolic compounds are responsible for the antioxidant activity 39 . DMWRF and NBRF showed a positive correlation between total flavonoid content and antioxidant activity.…”

Section: ) Relationship Between Total Phenolic Content and Dpph Radicmentioning

confidence: 99%

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2020

IJPSR

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Rice (Oryza sativa L.) is one of the most important cereal crops consumed in Asia and the primary staple food being consumed by nearly half of the world's population. Black rice is getting popular recently and is consumed as a functional food. Black rice contains relatively high anthocyanin in the pericarp layer which gives the dark purple color. Black rice has a higher content of phenolic compounds as compared to white rice. The total phenolic content was four times higher in pigmented rice than in non-pigmented varieties. Heat Moisture Treatment (HMT) and enzymatic modification are essential processes prior to absorption in the human body as they affect digestibility. On the basis of these considerations, the dual modification applied in this study was a combination of heat-moisture treatment (HMT) and enzymatic modification. The samples used for the study were native and dual modified rice flour of selected white and black rice variety. The samples were termed as Native White Rice Flour (NWRF), Dual Modified White Rice Flour (DMWRF), Native Black Rice Flour (NBRF) and Dual Modified Black Rice Flour (DMBRF). The objective of this study was to determine and compare antioxidant compounds such as total phenolic content, total flavonoid content, total anthocyanins and antioxidant activity such as DPPH radical scavenging activity of native and dual modified rice flour. Results revealed that NBRF had higher total phenolic content (167.13 ± 12.90 mg GAE/100 g) and total flavonoid content (109.81 ± 10.3 mg QE/100g) when compared with other selected rice flour. Anthocyanins were not detected in white rice flour. Total anthocyanins in NBRF and DMBRF were 78.85 ± 8.42 and 72.87 ± 2.40 mg CGE per 100g respectively. It was observed that the anti-oxidant compounds decreased drastically on dual modification. Studies have shown that thermal treatment generally causes a significant reduction in the phenolic content and antioxidant capacity. Temperature and heating time had a significant impact on total anthocyanin content and total antioxidant activity. The drastic decrease in total phenolic content, flavonoid content and total anthocyanins may be due to the thermal degradation of phenolic and flavonoid compounds, as these compounds are very sensitive to heat treatments. A higher percentage of antioxidant activity was exhibited by NBRF (25.13 ± 1.92) and followed by that DMBRF (16.9 ± 1.29). A decline in antioxidant activity in DMBRF may be due to loss of anti-oxidant compounds in the water, thermal decomposition and potential interaction with other components. QUICK RESPONSE CODE

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Section: ) Relationship Between Total Phenolic Content and Dpph Radicmentioning

confidence: 99%

“…The calculated coefficient of correlation between total anthocyanin content and antioxidant activity in NBRF was negative and in DMBRF it was positive. Black rice flour can be used as an ingredient for gluten-free cereal products with higher nutritional value 39 .…”

Section: ) Relationship Between Total Phenolic Content and Dpph Radicmentioning

confidence: 99%

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2020

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“…According to Li et al, pigmented rice varieties, such as black rice, have received increased attention from researchers in recent years due to their beneficial health properties, which help to reduce the risk of developing chronic ailments such as cardiovascular disease, type II diabetes, obesity, and cancer. Due to these factors they have also become popular with consumers …”

Section: Introductionmentioning

confidence: 99%

Physicochemical, Thermal, Crystallographic, and Morphological Properties of Biodynamic Black Rice Starch, and of Residual Fractions From Aqueous Extraction

et al. 2018

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The physicochemical, thermal, crystallographic, and morphological properties of biodynamic black rice starch, and of the residual fractions from aqueous extraction, are evaluated. The contents of ash, dietary fibre, proteins, and lipids in the starch are lower than those from the residual fractions. The gelatinization temperatures and ΔH gel of the residual fractions differs significantly (p < 0.05) from those of the starch. All the samples had clear Atype diffraction patterns, with main reflections at 2θ % 15 , 17 , 18 , and 23 ; they also presented a similar crystallinity index (%22%). Bands in the infrared spectra assigned to proteins and to carbohydrates (starch) are clearly identified, and the structural indicator (I 1046 /I 1018 ) of the degree of double helical order is calculated. Micro-images shows polyhedral starch granules having irregular shapes, with sharp angles and edges, and without pores on the smooth surface.

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“…Anthocyanins are dark purple and red pigments that have been increasingly used by the food industry as natural replacements to synthetic dyes. Therefore, black rice flour can be used as ingredient for gluten-free cereal products with higher nutritional value [5]. In this context, there is a need to preserve the anthocyanin content during thermal processing, as well as prolonged storage and shelf-life periods.…”

Section: Introductionmentioning

confidence: 99%