Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking

Food Chemistry

Volumn 187, Issue , 2015, Pages 338-347

  Zaupa, Maria ^a   Calani, Luca ^a   Del Rio, Daniele ^a   Brighenti, Furio ^a   Pellegrini, Nicoletta ^a  

^a UNIVERSITY OF PARMA   (Italy)

Author keywords

(Poly)phenolic compounds; Domestic cooking; Pigmented rice; Total antioxidant capacity

Indexed keywords

FLAVONOIDS; PHENOLS; WATER ABSORPTION;

ANTIOXIDANT CAPACITY; ANTIOXIDANT PROPERTIES; DOMESTIC COOKING; PHENOLIC COMPOUNDS; PHENOLIC CONTENT; PHENOLIC PROFILES; PIGMENTED RICE; TOTAL ANTIOXIDANT CAPACITY;

ANTIOXIDANTS;

2,4,6 TRIPYRIDYLTRIAZINE; ANTHOCYANIN; CATECHIN; COUMARIC ACID; CYANIDIN 3 GLUCOSIDE; CYANIDIN 3 O RUTINOSIDE; DIFERULIC ACID; DIMER; FERULIC ACID; FLAVAN 3 OL; FLAVAN DERIVATIVE; FLAVONE DERIVATIVE; FLAVONOL DERIVATIVE; HYDROXYACID; ISOQUERCITRIN; ISORHAMNETIN 3 O GLUCOSIDE; META COUMARIC ACID; PARA COUMARIC ACID; PHENOL DERIVATIVE; PLANT GLYCOSIDE; POLYPHENOL DERIVATIVE; PROCYANIDIN A2; PROCYANIDIN DERIVATIVE; PROTOCATECHUIC ACID; SINAPIC ACID; TRIAZINE DERIVATIVE; TRIFERULIC ACID; UNCLASSIFIED DRUG; UNINDEXED DRUG; VANILLIC ACID; WATER; ANTIOXIDANT; HYDROXYBENZOIC ACID DERIVATIVE; PHENOLIC ACID; PLANT EXTRACT; POLYPHENOL;

ABSORPTION; ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; COOKING; DRUG DETERMINATION; GRAIN; MEAL; NONHUMAN; PHYTOCHEMISTRY; RICE; TOTAL ANTIOXIDANT CAPACITY; CHEMISTRY; CLASSIFICATION; ORYZA;

ANTHOCYANINS; ANTIOXIDANTS; COOKING; FLAVONOLS; HYDROXYBENZOATES; ORYZA; PLANT EXTRACTS; POLYPHENOLS;

EID: 84928552597     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.04.055     Document Type: Article

References (40)

1. E.S.M. Abdel Aal, and P. Hucl Composition and stability of anthocyanins in blue-grained wheat Journal of Agricultural and Food Chemistry 51 2003 2174 2180
2. E.S.M. Abdel Aal, J.C. Young, and I. Rabalski Anthocyanin composition in black, blue, pink, purple, and red cereal grains Journal of Agricultural and Food Chemistry 54 2006 4696 4704
3. J.M. Awika, L. Dykes, L. Gu, L.W. Rooney, and R.L. Prior Processing of sorghum (Sorghum bicolor) and sorghum products alters procyanidin oligomer and polymer distribution and content Journal of Agricultural and Food Chemistry 51 2003 5516 5521
4. F. Barros, J.M. Awika, and L.W. Rooney Interaction of tannins and other sorghum phenolic compounds with starch and effects on in vitro starch digestibility Journal of Agricultural and Food Chemistry 60 2012 11609 11617
5. I.F.F. Benzie, and J.J. Strain Ferric reducing/antioxidant power assay direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration Methods Enzymology 299 1999 15 27
6. M. Bordiga, S. Gomez-Alonso, M. Locatelli, F. Travaglia, J.D. Coïsson, and I. Hermosin-Gutierrez Phenolics characterization and antioxidant activity of six different pigmented Oryza sativa L. cultivars grown in Piedmont (Italy) Food Research International 65 2014 282 290
7. M. Bunzel, J. Ralph, P. Brüning, and H. Steinhart Structural identification of dehydrotriferulic and dehydrotetraferulic acids isolated from insoluble maize bran fiber Journal of Agricultural and Food Chemistry 54 2006 6409 6418
8. L. Callipo, C. Cavaliere, V. Fuscoletti, R. Gubbiotti, R. Samperi, and A. Laganà Phenilpropanoate identification in young wheat plants by liquid chromatography/tandem mass spectrometry: Monomeric and dimeric compounds Journal of Mass Spectrometry 45 2010 1026 1040
9. V. Dewanto, X. Wu, and R.H. Liu Processed sweet corn has higher antioxidant activity Journal of Agricultural and Food Chemistry 50 2002 4959 4964
10. D. Dietrych-Szostak, and W. Oleszek Effect of processing on the flavonoid content in buckwheat (Fagopyrum esculentum Möench) grain Journal of Agricultural and Food Chemistry 47 1999 4384 4387
11. N.R. Dlamini, J.R.N. Taylor, and L.W. Rooney The effect of sorghum type and processing on the antioxidant properties of African sorghum-based foods Food Chemistry 105 2007 1412 1419
12. F. Finocchiaro, B. Ferrari, and A. Gianinetti A study of biodiversity of flavonoid content in the rice caryopsis evidencing simultaneous accumulation of anthocyanins and proanthocyanidins in a black-grained genotype Journal of Cereal Science 51 2010 28 34
13. F. Finocchiaro, B. Ferrari, A. Gianinetti, C. Dall'Asta, G. Galaverna, and F. Scazzina Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing Molecular Nutrition & Food Research 51 2007 1006 1019
14. W. Guo, and T. Beta Phenolic acid composition and antioxidant potential of insoluble and soluble dietary fibre extracts derived from selected whole-grain cereals Food Research International 51 2013 518 525
15. M. Hiemori, E. Koh, and A.E. Mitchell Influence of cooking on anthocyanins in black rice (Oryza sativa L. japonica var. SBR) Journal of Agricultural and Food Chemistry 57 2009 1908 1914
16. Z. Hou, P. Qin, Y. Zhang, S. Ciu, and G. Ren Identification of anthocyanins isolated from black rice (Oryza sativa L.) and their degradation kinetics Food Research International 50 2013 691 697
17. I.L. Massaretto, M.F. Madureira Alves, N.V. Mussi de Mira, A. Karaoglanovic Carmona, and U.M. Lanfer Marquez Phenolic compounds in raw and cooked rice (Oryza sativa L.) and their inhibitory effect on the activity of angiotensin I-converting enzyme Journal of Cereal Science 54 2011 236 240
18. P. Mattila, J.M. Pihlava, and J. Hellström Contents of phenolic acids, alkyl- and alkenylresorcinols, and avenanthramides in commercial grain products Journal of Agricultural and Food Chemistry 53 2005 8290 8295
19. P. Mazzaracchio, S. Tozzi, C. Boga, L. Forlani, P.G. Pifferi, and G. Barbiroli Interaction between gliadins and anthocyan derivatives Food Chemistry 129 2011 1100 1107
20. B. Min, L. Gu, A.M. McClung, C.J. Begman, and M.H. Chen Free and bound total phenolic concentrations, antioxidant capacities, and profiles of proanthocyanidins and anthocyanins in whole grain rice (Oryza sativa L.) of different bran colours Food Chemistry 133 2012 715 722
21. H. Morais, C. Ramos, E. Forgács, T. Cserháti, and J. Oliviera Influence of storage conditions on the stability of monomeric anthocyanins studied by reversed-phase high-performance liquid chromatography Journal of Chromatography B 770 2002 297 301
22. D. N'Dri, T. Mazzeo, M. Zaupa, R. Ferracane, V. Fogliano, and N. Pellegrini Effect of cooking on the total antioxidant capacity and phenolic profile of some whole-meal African cereals Journal of the Science of Food and Agriculture 93 2013 29 36
23. A.M. Nagah, and C.J. Seal In vitro procedure to predict apparent antioxidant release from wholegrain foods measured using three different analytical methods Journal of the Science of Food and Agriculture 85 2005 1177 1185
24. N. Pellegrini, M. Serafini, B. Colombi, D. Del Rio, S. Salvatore, and M. Bianchi Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays Journal of Nutrition 133 2003 2812 2819
25. G. Pereira-Caro, G. Cros, T. Yokota, and A. Crozier Phytochemical profiles of black, red, brown, and white rice from the Camargue region of France Journal of Agricultural and Food Chemistry 61 2013 7976 7986
26. G. Pereira-Caro, S. Watanabe, A. Crozier, T. Fujimura, T. Yokota, and H. Ashihara Phytochemical profile of a Japanese black-purple rice Food Chemistry 141 2013 2821 2827
27. K.R. Price, J.R. Bacon, and M.J.C. Rhodes Effect of storage and domestic processing on the content and composition of flavonol glucosides in onion (Allium cepa) Journal of Agricultural and Food Chemistry 45 1997 938 942
28. C. Romain, L. Bresciani, S. Gaillet, C. Feillet-Coudray, L. Calani, and B. Bonafos Moderate chronic administration of Vineatrol-enriched red wines improves metabolic, oxidative, and inflammatory markers in hamsters fed a high-fat diet Molecular Nutrition & Food Research 141 2014 1212 1225
29. F. Sánchez-Rabaneda, O. Jáuregui, R.M. Lamuela-Raventós, F. Viladomat, J. Bastida, and C. Codina Qualitative analysis of phenolic compounds in apple pomace using liquid chromatography coupled to mass spectrometry in tandem mode Rapid Communications in Mass Spectrometry 18 2004 553 563
30. F. Shahidi, and M. Naczk Phenolics in food and nutraceuticals 2003 CRC Press
31. V. Skrabanja, H.N. Lærke, and I. Kreft Protein-polyphenol interactions and in vivo digestibility of buckwheat groat proteins European Journal of Physiology 440 2000 R129 R131
32. R. Sompong, S. Siebenhandl-Ehn, G. Linsberger-Martin, and E. Berghofer Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka Food Chemistry 124 2011 132 140
33. T. Sriseadka, S. Wongpornchai, and M. Rayanakorn Quantification of flavonoids in black rice by liquid chromatography-negative electrospray ionization tandem mass spectrometry Journal of Agricultural and Food Chemistry 60 2012 11723 11732
34. S. Tian, K. Nakamura, and H. Kayahara Analysis of phenolic compounds in white rice, brown rice, and germinated brown rice Journal of Agricultural and Food Chemistry 52 2004 4808 4813
35. E.E. Towo, U. Svanberg, and G.D. Ndossi Effect of grain pre-treatment on different extractable phenolic groups in cereals and legumes commonly consumed in Tanzania Journal of the Science of Food and Agriculture 83 2003 980 986
36. V. Verardo, D. Arráez-Román, A. Segura-Carretero, E. Marconi, A. Fernández-Gutiérrez, and M.F. Caboni Determination of free and bound phenolic compounds in buckwheat spaghetti by RP-HPLC-ESI-TOF-MS: Effect of thermal processing from farm to fork Journal of Agricultural and Food Chemistry 59 2011 7700 7707
37. J. Vichapong, M. Sookserm, V. Srijesdaruk, P. Swatsitang, and S. Srijaranai High performance liquid chromatographic analysis of phenolic compounds and their antioxidant activities in rice varieties LWT-Food Science and Technology 43 2010 1325 1330
38. M. Walter, E. Marchesan, P.F. Sachet Massoni, L. Picolli da Silva, G. Meneghetti Sarzi Sartori, and R. Bruck Ferreira Antioxidant properties of rice grains with light brown, red and black pericarp colors and the effect of processing Food Research International 50 2013 698 703
39. M. Zaupa, F. Scazzina, M. Dall'Asta, L. Calani, D. Del Rio, and M.A. Bianchi In vitro bioaccessibility of phenolics and vitamins from durum wheat aleurone fractions Journal of Agricultural and Food Chemistry 62 2014 1543 1549
40. Z. Zhou, K. Robards, S. Helliwell, and C. Blanchard The distribution of phenolic acids in rice Food Chemistry 87 2004 401 406