Phytochemical profile of a Japanese black–purple rice

Pereira-Caro, Gema; Watanabe, Shin; Crozier, Alan; Fujimura, Tatsuhito; Yokota, Takao; Ashihara, Hiroshi

doi:10.1016/j.foodchem.2013.05.100

Cited by 94 publications

(61 citation statements)

References 41 publications

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“…γ-Oryzanol is a mixture of steryl and other triterpenyl esters of ferulic acids and the content depends upon rice varieties (Pereira-Caro, Watanabe, Crozier, Fujimura, Yokota, &Ashihara, 2013). It is well documented that γ-oryzanol is an antioxidant compound and is associated with decreased plasma cholesterol, decreased cholesterol absorption, lowered serum cholesterol and decreased platelet aggregation (Wennermark, Ahlmen, & Jagerstad, 1994).…”

Section: Tocopherol Tocotrienol and γ-Oryzanol Contentsmentioning

confidence: 99%

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

2016

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Section: Tocopherol Tocotrienol and γ-Oryzanol Contentsmentioning

confidence: 99%

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

2016

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“…Black rice (Oryza sativa L.) is becoming increasingly popular and is widely consumed in China, Japan, Korea and other East Asian countries such as Thailand (Pereira-Caro et al 2013;Hou et al 2013). Black rice bran (BRB), a waste product from the rice milling process, has gained recent attention for its potential use as a functional food because it contains high levels of polyphenols, especially anthocyanins, which are mainly found in the pericarp and aleurone layers of the bran fraction removed from the rice during the milling process (Jang and Xu 2009;Yawadio et al 2007).…”

Section: Introductionmentioning

confidence: 99%

Thermal and pH degradation kinetics of anthocyanins in natural food colorant prepared from black rice bran

2015

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The study of the stability of anthocyanins in food colorant powder is important to predict the quality changes occurring as the food products are processed, to prevent and control the degradation of the anthocyanins. The objectives of this study were to identify anthocyanin components in natural food colorants obtained from black rice bran, and investigate their thermal stability at 60, 80, and 100°C, pH stability from 2.0 to 5.0 and also their correlation with visual color, L * , C * , and h°. Results showed that only six types of anthocyanins, cyanidin-3-O-glucoside, cyanidin-3-O-rutinoside, delphinidin, cyanidin, pelargonidin and malvidin were present in raw black rice bran (BRB) and black rice bran colorant powder (BCP). The thermal degradation of both the visual color and the anthocyanin content in the BCP followed a first-order kinetic reaction model. The temperature-dependent degradation was adequately fitted to the Arrhenius equation. In terms of the pH stability, increasing pH values resulted in lower activation energies (E a ) and higher half-life (t 1/2 ) values for both color parameters and individual anthocyanins when heating from 60 to 100°C. Moreover, the degradation rate constant (k) increased with increasing temperature and pH value. The degradation of cyanidin-3-O-glucoside and total anthocyanins showed a strong positive correlation with C * . The changes in visual color may be used as an on-line quality control indicator during thermal processing of food products containing rice bran colorants which have high anthocyanin content.

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“…Генетические ресурсы риса (Oryza sativa L.) с окрашенным перикарпом зерна мороженого (Chen et al, 2012;Pereira-Caro et al, 2013b). Сорт Asamurasaki был взят в качестве одной из роди-тельских форм для создания методом искусственной ги-бридизации нового глютинозного сорта Minenomurasaki с черной окраской перикарпа зерна.…”

Section: генетические ресурсы растенийunclassified

“…Кроме того, он способствует удалению из организма свободных радикалов. Это имеет важное значение как фактор защиты организма от канце-рогенов (Pereira-Caro et al, 2013b;Bordiga et al, 2014;Kushwaha, 2016).…”

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Genetic Resources of Rice (Oryza Sativa L.) With Colored Pericarp

et al. 2018

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The rice plant (Oryza sativa L.) provides nutrition for more than half the world's population. Traditionally it is considered an Asian crop, but it is also cultivated in Africa, America, Australia and Southern Europe. The main areas of rice growing in the world are occupied with the white-grained varieties. Wild-growing ancestors of cultural rice had a colored grain pericarp. In the countries of traditional rice growing, along with white-grained varieties, red and black grain rice varieties are grown as a dietary and therapeutic product. It is used for food without preliminary grinding of the grains, therefore all nutrients and biologically active substances this culture is valued for are preserved. Rice with the colored grain pericarp has a higher antioxidant activity than white-grained. The review presents data on the content of antioxidant compounds in the varieties of the red-and black-grained rice: phenolic acids, flavonoids, γ-oryzanol, anthocyanins, proanthocyanidins, etc. Aiming at these useful properties of rice plants with a colored grain pericarp, the leading rice-growing countries work on breeding of the modern pigmented rice varieties. In European countries, Italy and France, the red and black grain varieties of rice with a high content of phytochemical elements have also been bred based on Asian varieties. Breeding of rice varieties with colored grain pericarp was started in the Russian Federation in 2001. As a result, the following rice varieties were developed: red-grained Mars and Rubin (2012), as well as the black-grained glutinous variety Yuzhnaya Noch (2014), which are included in the RF State Register of Protected Breeding Achievements. These varieties have been revealed to contain a large amount of oleic and linolenic acids (up to 43 % each), whereas only their traces are found in the white-grained rice variety Rapan. There are significant differences in the content of antioxidants: Rapan has 7 mg/100 g; Mars and Rubin, 45 mg/100 g; Yuzhnaya Noch, 105 mg/100 g. These varieties have been introduced into commercial production and are used for dietary nutrition and as a starting material for the creation of new exclusive varieties of rice.Key words: red rice; black rice; rice varieties; hybridization; breeding; antioxidants; anthocyanins; proanthocyanidins; nutritional value.Рис посевной (Oryza sativa L.) обеспечивает питание более полови ны населения Земли. Традиционно он считается азиат-ской культу рой, но возделывается также в Африке, Америке, Австралии и Южной Европе. Основные площади посева риса в странах мира занимают белозерные сорта. Дикорастущие предки культурного риса имели окрашенный перикарп зерна. В странах традиционного рисоводства наряду с белозерными сортами выращивают крас нозерный и чернозерный рис для использования в качестве дие тического и лечебного продукта. Его употребляют в пищу без предварительного шлифования крупы, поэтому сохраняются все питательные и биологически активные вещества, которыми ценит ся эта культура. Рис с окра-шенным перикарпом зерна обладает более выс...

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Phytochemical profile of a Japanese black–purple rice

Cited by 94 publications

References 41 publications

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

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

Thermal and pH degradation kinetics of anthocyanins in natural food colorant prepared from black rice bran

Genetic Resources of Rice (Oryza Sativa L.) With Colored Pericarp

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