Antioxidant properties of rice grains with light brown, red and black pericarp colors and the effect of processing

Food Research International

Volumn 50, Issue 2, 2013, Pages 698-703

  Walter, Melissa ^a   Marchesan, Enio ^a   Massoni, Paulo Fabrício Sachet ^a   da Silva, Leila Picolli ^a   Sartori, Gerson Meneghetti Sarzi ^a   Ferreira, Rafael Bruck ^a  

^a FEDERAL UNIVERSITY OF SANTA MARIA   (Brazil)

Author keywords

Antioxidant activity; Brown rice; Parboiled rice; Phenolic compounds; Polished rice; Polyphenols

Indexed keywords

ANTI-OXIDANT ACTIVITIES; BROWN RICE; PARBOILED RICE; PHENOLIC COMPOUNDS; POLISHED RICE; POLYPHENOLS;

COLOR; DECOMPOSITION; PHENOLS; PLANTS (BOTANY);

GRAIN (AGRICULTURAL PRODUCT);

EID: 84874293303     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.09.002     Document Type: Article

References (27)

1. Adom K.K., Liu R.H. Antioxidant activity of grains. Journal of Agricultural and Food Chemistry 2002, 50:6182-6187.
2. Brand-Williams W., Cuvelier M.E., Berset C. Use of a free radical method to evaluate antioxidant activity. LWT Food Science and Technology 1995, 28:25-30.
3. Céspedes C.L., El-Hafidi M., Pavon N., Alarcon J. Antioxidant and cardioprotective activities of phenolic extracts from fruits of Chilean blackberry Aristotelia chilensis (Elaeocarpaceae), Maqui. Food Chemistry 2008, 107:820-829.
4. Chen P., Kuo W., Chiang C., Chiou H., Hsieh Y., Chu S. Black rice anthocyanins inhibit cancer cells invasion via repressions of MMPs and u-PA expression. Chemico-Biological Interactions 2006, 163:218-229.
5. Choi Y., Jeong H.S., Lee J. Antioxidant activity of methanolic extracts from some grains consumed in Korea. Food Chemistry 2007, 103:130-138.
6. Elias M.C., Rombaldi V.C., Silva J.A., Nora L., Dias A.R.G. Secagem e armazenamento de grãos: sistemas, métodos e processos 1996, UFPel-FAEM-DCTA, Pelotas, RS, Brazil.
7. Goffman F.D., Bergman C.J. Rice kernel phenolic content and its relationship with antiradical efficiency. Journal of the Science of Food and Agriculture 2004, 84:1235-1240.
8. Hu C., Zawistowski J., Ling W., Kitts D.D. Black rice (Oryza sativa L. indica) pigmented fraction suppresses both reactive oxygen species and nitric oxide in chemical and biological model systems. Journal of Agricultural and Food Chemistry 2003, 51:5271-5277.
9. Hudson E.A., Dinh P.A., Kokubun T., Simmonds M.S.J., Gescher A. Characterization of potentially chemopreventive phenols in extracts of brown rice that inhibit the growth of human breast and colon cancer cells. Cancer Epidemiology, Biomarkers & Prevention 2000, 9:1163-1170.
10. 2/M phase and induction of apoptosis. Journal of Agricultural and Food Chemistry 2004, 52:2213-2217.
11. Iqbal S., Bhanger M.I., Anwar F. Antioxidant properties and components of some commercially available varieties of rice bran in Pakistan. Food Chemistry 2005, 93:265-272.
12. Kris-Etherton P.M., Hecker K.D., Bonanome A., Coval S.M., Binkoski A.E., Hilpert K.F., et al. Bioactive compounds in foods: their role in the prevention of cardiovascular disease and cancer. The American Journal of Medicine 2002, 113:71S-88S.
13. Larrauri J.A., Rupres P., Saura-Calixto F. Effect of drying temperature on the stability of polyphenols and antioxidant activity of red grape pomace peels. Journal of Agricultural and Food Chemistry 1997, 45:1390-1393.
14. Ling W.H., Cheng Q.X., Ma J., Wang T. Red and black rice decrease atheroscletoric plaque formation and increase antioxidant status in rabbits. Journal of Nutrition 2001, 131:1421-1426.
15. Mira N.V.M., de Massaretto I.L., Pascual C.S.C.I., Lanfer-Marquez U.M. Comparative study of phenolic compounds in different Brazilian rice (Oryza sativa L.) genotypes. Journal of Food Composition and Analysis 2009, 22:405-409.
16. Morimitsu Y., Kubota K., Tashiro T., Hashizume E., Kamiya T., Osawa T. Inhibitory effect of anthocyanins and colored rice on diabetic cataract formation in the rat lenses. International Congress Series 2002, 1245:503-508.
17. Oki T., Masuda M., Kobayashi M., Nishiba Y., Furuta S., Suda I., et al. Polymeric procyanidins as radical-scavenging components in red-hulled rice. Journal of Agricultural and Food Chemistry 2002, 50:7524-7529.
18. Oki T., Masuda M., Nagai S., Take'ichi M., Kobayashi M., Nishida Y., et al. Radical-scavenging activity of red and black rice. Rice is life: scientific perspectives for the 21st century (pp. 256-259) 2005, International Rice Research Institute, and Tsukuba (Japan): Japan International Research Center for Agricultural Sciences, Los Baños (Philippines). K. Toriyama, K.L. Heong, B. Hardy (Eds.).
19. Pérez-Jiménez J., Saura-Calixto F. Literature data may underestimate the actual antioxidant capacity of cereals. Journal of Agricultural and Food Chemistry 2005, 53:5036-5040.
20. Piga A., Del Caro A., Corda G. From plums to prunes: influence of drying parameters on polyphenols and antioxidant activity. Journal of Agricultural and Food Chemistry 2003, 51:3675-3681.
21. Shen Y., Jin L., Xiao P., Lu Y., Bao J. Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight. Journal of Cereal Science 2009, 49:106-111.
22. Singleton V.L., Orthofer R., Lamuela-Raventós R.M. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteau reagent. Methods in Enzymology 1999, 299:152-178.
23. Tian S., Nakamura K., Kayahara H. Analysis of phenolic compounds in white rice, brown rice, and germinated brown rice. Journal of Agricultural and Food Chemistry 2004, 52:4808-4813.
24. Velioglu Y.S., Mazza G., Gao L., Oomah B.D. Antioxidant activity and total phenolics in selected fruits, vegetables and grain products. Journal of Agricultural and Food Chemistry 1998, 46:4113-4117.
25. Yawadio R., Tanimori S., Morita N. Identification of phenolic compounds isolated from pigmented rices and their aldose reductase inhibitory activities. Food Chemistry 2007, 101:1616-1625.
26. Zhang M., Guo B., Zhang R., Chi J., Wei Z., Xu Z., et al. Separation, purification and identification of antioxidant compositions in black rice. Agricultural Sciences in China 2006, 5:431-440.
27. Zhou Z., Robards K., Helliwell S., Blanchard C. The distribution of phenolic acids in rice. Food Chemistry 2004, 87:401-406.