Effects of the traditional method and an alternative parboiling process on the fatty acids, vitamin E, γ-oryzanol and phenolic acids of glutinous rice

Thammapat, Pornpisanu; Meeso, Naret; Siriamornpun, Sirithon

doi:10.1016/j.foodchem.2015.08.014

Cited by 36 publications

(33 citation statements)

References 33 publications

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“…The fatty acid profiles of oils extracted from rice grains with brown, black, and red pericarp, both at the start of, and after, storage for 6 months, are shown in Table , with only the most representative fatty acids presented. The fatty acid profiles found in our study show similarities with those of studies by Monks et al () and Thammapat, Meeso, & Siriamornpun ().…”

Section: Resultssupporting

confidence: 91%

Pigmented rice oil: Changes in oxidative stability and bioactive compounds during storage of whole grains

Ziegler

Ferreira

Cardozo

et al. 2017

J Food Process Preserv

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This study evaluated the effects of storage temperature on the oxidative stability and bioactive compounds present in oil extracted from whole rice grains. Whole rice grains (brown, black, and red pericarps) were stored at temperatures of 16, 24, 32, and 40 °C for 6 months. Oil extraction was carried out on samples at the beginning, and after 6 months, of storage. Oil acidity, extinction coefficients (K232 and K270), fatty acid profiles, γ‐oryzanol, carotenoid, and tocopherol contents were evaluated. Oil extracted from rice grains with black pericarps showed the highest concentrations of γ‐oryzanol, carotenoids, and tocopherols, followed by oil extracted from grains with brown and red pericarps. A storage temperature of 16 °C was effective for maintaining good oil quality and bioactive compounds extracted from the oil when stored for 6 months. Practical application The consumption of nutraceutical and bioactive foods has gained importance in recent years, highlighting the use of whole pigmented rice grains. A great amount of the rice grains used in the world's food industry are stored for periods up to 12 months prior to their use. This study presents the changes in the quality of oil and bioactive compounds present in the oil extracted from rice grain with brown, black and red pericarp as a function of storage conditions during long‐term and may help food industries to elucidate the differences in quality of oil and bioactive compounds in rice oil. The proper handling of post‐harvest rice grains is important to increase economic gains for the processing industries and maintain the quality of oil for human consumption and industrial use.

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Section: Resultssupporting

confidence: 91%

Pigmented rice oil: Changes in oxidative stability and bioactive compounds during storage of whole grains

Ziegler

Ferreira

Cardozo

et al. 2017

J Food Process Preserv

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“…Phenolic acid in cereal grains was mainly present in BF, which is esterified to the cell wall according to Zhang, Shao, Bao, and Beta (2015). During the polishing process, the nutrient contents decreased, thus resulting in lower phenolic compounds of MR. Heat treatment has also been reported to cause an instability of the cell wall structure and binding properties and thus resulted in an increased extractability and release of bound phenolics such as p‐coumaric acid and ferulic acid (Thammapat, Meeso, & Siriamornpun, ).…”

Section: Resultsmentioning

confidence: 99%

Effect of Parboiling on Phenolic, Protein, and Pasting Properties of Rice from Different Paddy Varieties

Pal

Singh

Kaur

et al. 2018

Journal of Food Science

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The present study evaluated the effect of parboiling on milling, chemical constituents, pasting and cooking properties of different paddy varieties. Parboiling decreased L* and a* values and increased b* and head rice recovery. Parboiling significantly increased the protein content and antioxidant activity on a dry basis. Parboiling decreased whiteness, fat content, and paste viscosities. The parboiling process increased the hydrophobicity of rice from all the varieties. Parboiled milled rice showed higher free and bound phenolic acids as compared to unparboiled milled rice. Parboiled milled rice showed higher content of essential amino acid than unparboiled milled rice. Variety PB1121 was suited best for parboiling on the basis of total color (ΔE), protein content, essential amino acid, and phenolic acids among the evaluated paddy varieties. Practical Application The present study revealed that parboiled milled rice had higher antioxidant activity, amino acids, ferulic acid, and p‐coumaric acids. Indeed, parboiled milled rice showed better textural and nutritional properties and would be more suitable for canning, puffed rice and biryani (rice cooked with chicken/mutton).

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“…de fosfolipídios e oxidação dos polinsaturados, que predominam nos fosfolipídios Massarolo et al, 2016;Thammapat et al, 2016).…”

Section: Resultsunclassified

“…Situação similar foi reportada por Kitta et al (2005) (Dors et al, 2009;Thammapat et al, 2016;Massarolo et al, 2016). …”

Section: Resultsunclassified

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ESTUDO DOS ÁCIDOS GRAXOS E DAS PROPRIEDADES ANTIOXIDANTES DE ARROZ (Oryza sativa L.) BRUTO, INTEGRAL, PARBOILIZADO E BRANCO COMERCIALIZADOS NO BRASIL E NA ITÁLIA

et al. 2017

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Resumo: O arroz destaca-se como o cereal de maior consumo no mundo por ser fonte de vitaminas, minerais, fibras, compostos bioativos e ácidos graxos insaturados. Partindo deste pressuposto o objetivo deste trabalho foi estudar e quantificar os ácidos graxos, polifenóis totais e a capacidade antioxidante total com os métodos DPPH• (extrato metanólico) e com fotoluminescência (extrato metanólico e lipídico) de amostras de arroz bruto, integral, parboilizado e branco comercializado no sul do Brasil (Vale do Itajaí) e na região do Vale do Pó, no norte da Itália. Os resultados deste trabalho demonstraram que 95% do conteúdo de lipídios totais, nas respectivas tipologias de arroz de ambos os países, é representada pelo ácido palmítico, oleico e linoleico. Em relação ao conteúdo de polifenóis totais, o valor médio máximo obtido foi 477 g Eq

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Effects of the traditional method and an alternative parboiling process on the fatty acids, vitamin E, γ-oryzanol and phenolic acids of glutinous rice

Cited by 36 publications

References 33 publications

Pigmented rice oil: Changes in oxidative stability and bioactive compounds during storage of whole grains

Pigmented rice oil: Changes in oxidative stability and bioactive compounds during storage of whole grains

Effect of Parboiling on Phenolic, Protein, and Pasting Properties of Rice from Different Paddy Varieties

ESTUDO DOS ÁCIDOS GRAXOS E DAS PROPRIEDADES ANTIOXIDANTES DE ARROZ (Oryza sativa L.) BRUTO, INTEGRAL, PARBOILIZADO E BRANCO COMERCIALIZADOS NO BRASIL E NA ITÁLIA

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