Fortification of white milled rice with phytochemicals during cooking in aqueous extract of Mentha spicata leaves. An adsorption study

Igoumenidis, Panagiotis Ε.; Lekka, Eleni G.; Karathanos, Vaios Τ.

doi:10.1016/j.lwt.2015.07.012

Cited by 24 publications

(23 citation statements)

References 27 publications

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“…The techniques used for the extraction of phenolic compounds from fortified rice and rice flour samples have been previously described in Igoumenidis et al. (). In particular, a total of 20 mL MeOH/g of freeze‐dried sample was used for the extraction procedure.…”

Section: Methodsmentioning

confidence: 99%

“…White milled rice is a staple food which could either be cooked prior to its consumption or undergo some treatment in order to get rich in health‐promoting compounds that could enhance its nutritional value. Our recent studies (Igoumenidis & Karathanos, ; Igoumenidis, Lekka, & Karathanos, ) have shown that white rice has the ability to absorb and maintain a significant amount of antioxidants, as well as colors and aromas, after being boiled in Mentha spicata aqueous extracts. Therefore, it could be considered a promising carrier of useful compounds after fortification.…”

Section: Introductionmentioning

confidence: 99%

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Absorption of Phenolic Acids in Rice Kernels after Boiling in Spearmint Aqueous Extracts of Different Concentrations. A Diffusion Study

Igoumenidis

Iosifidis

López-Quiroga

et al. 2019

Journal of Food Science

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In this study, an attempt was made to fortify white milled rice grains with phenolic compounds using a hydrothermal process and spearmint aqueous extracts of different % w/v concentrations. In addition, a mathematical model was acquired in order to simulate the diffusion of specific phenolic acids in rice kernels during boiling inside the extracts. Results showed that the amount of phenolic acids in rice, the potential equilibrium concentration values, as well as the diffusivity of these compounds in rice material were positively affected by the increase in % w/v bulk concentration of the aqueous extract. It was also shown that the diffusion process could be sufficiently described by a Fickian model and the estimated diffusion coefficients ranged from 6.86 × 10−12 to 3.56 × 10−11 m2/s, with the p‐coumaric acid presenting the highest average diffusivity in boiling rice material among all examined compounds. The chemical affinity of each phenolic acid to rice macromolecules was believed to play the most important role concerning their diffusivity in rice during fortification process. Practical Application Consumer's interest for functional food products is constantly growing during the last decades. This study may act as preliminary for the production of fortified rice products, possessing adjusted bioactive content, in industrial scale. The proposed methodology for the production of quick‐cooking or ready‐to‐eat fortified rice may be adopted by rice industries and applied by only making slight modifications in their existing parboiling units.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Absorption of Phenolic Acids in Rice Kernels after Boiling in Spearmint Aqueous Extracts of Different Concentrations. A Diffusion Study

Igoumenidis

Iosifidis

López-Quiroga

et al. 2019

Journal of Food Science

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“…In term of food uses, spearmint is used in food, confectionery, and chewing gum industries [15,21,29,32]. Spearmint contributes to food preservation [18] and imparts food taste and aroma [32].…”

Section: Constituentsmentioning

confidence: 99%

“…Spearmint contributes to food preservation [18] and imparts food taste and aroma [32]. Spearmint is used in Iran as flavouring agent in food products such as cheese and doogh [33].…”

Section: Constituentsmentioning

confidence: 99%

“…Owing to the antioxidant, antiradical and chelating properties it possesses, the incorporation of spearmint in food can help to maintain the equilibrium of redox status in organism as well as to improve safety and effect on human wellbeing [10]. Spearmint has been used broadly in cosmetic and soap [21,29,32], as well as toothpaste, breath freshener and antiseptic mouth rinse [30,31].…”

Section: Constituentsmentioning

confidence: 99%

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Bioactivity and health effects of Mentha spicata

Kee¹,

Shori²,

Baba³

2017

Integr Food Nutr Metab

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White rice enrichment with phenols upon cooking in olive leaf infusion: a preliminary study

et al. 2023

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BACKGROUNDWhite rice is poor in health‐promoting phytochemicals; therefore, the production of a phenol‐enriched commodity is highly desirable. Recent findings on its enrichment via cooking in plant extracts are promising, yet studies employing aqueous extracts of olive leaves (OLs), containing well‐recognized bioactive phenols (e.g. oleuropein) are absent. In addition, little is known about the levels of phenols that are maintained after rice drying and rehydration, an important aspect for the future design of ‘ready‐to‐eat’ functional rice.RESULTSThe examination, for the first time, of white rice adsorption capacity of phenols from OLs upon cooking in infusions containing different levels of phenols, after freeze‐drying and rehydration, showed the following: (i) the total phenol content, the antioxidant activity (assessed via 2,2‐diphenyl‐1‐picrylhydrazyl radical and ferric reducing antioxidant power assays), the oleuropein and luteolin‐7‐O‐glucoside levels increased dose dependently; (ii) upon rehydration, the average decrease of total phenol content and antioxidant activity values was significantly lower when an exact volume of water was used compared with an excess (~10% versus 63%). A similar trend was observed for oleuropein (36% versus 83%) and the luteolin‐7‐O‐glucoside (24 versus 82%) levels; (iii) the dried enriched kernels were less bright with a hay‐yellow hue (CIELab coordinates).CONCLUSIONWhite rice enrichment with biophenols from OLs, a by‐product of olive tree cultivation, was successful using a simple approach. Despite leaching upon freeze‐drying/rehydration, sufficient amounts were maintained to obtain a functional rice that could serve as an alternative dietary source of OLs phenols to non‐traditional olive tree product consumers or those refraining from sodium and fats. © 2023 Society of Chemical Industry.

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Fortification of white milled rice with phytochemicals during cooking in aqueous extract of Mentha spicata leaves. An adsorption study

Cited by 24 publications

References 27 publications

Absorption of Phenolic Acids in Rice Kernels after Boiling in Spearmint Aqueous Extracts of Different Concentrations. A Diffusion Study

Absorption of Phenolic Acids in Rice Kernels after Boiling in Spearmint Aqueous Extracts of Different Concentrations. A Diffusion Study

Bioactivity and health effects of Mentha spicata

White rice enrichment with phenols upon cooking in olive leaf infusion: a preliminary study

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