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Jhanani GK, Govindasamy C, Raghavendra T. Germination and biological adaptation approaches as salt-stress tolerance process in selected paddy cultivars under salinity stress. ENVIRONMENTAL RESEARCH 2024; 259:119566. [PMID: 38971355 DOI: 10.1016/j.envres.2024.119566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/12/2024] [Revised: 06/25/2024] [Accepted: 07/04/2024] [Indexed: 07/08/2024]
Abstract
Cultivating productive paddy crops on salty soil to maximise production is a challenging approach to meeting the world's growing food demand. Thus, determining salinity tolerance rates in specific paddy cultivars is urgently needed. In this study, the salt tolerance traits of selected paddy cultivars, ADT45 and ADT39, were investigated by analysing germination, metabolites (pigments and biomolecules), and enzymatic (Superoxide dismutase (SOD), Catalase (CAT), and Peroxidase (POD) adaptation strategies as salt-stress tolerance mechanisms. This study found that salinity-induced reactive oxygen species (ROS) were efficiently detoxified by the antioxidant enzymes Superoxide dismutase (SOD), Catalase (CAT), and Peroxidase (POD) in ADT45 paddy varieties, followed by ADT39. Salinity stress had a significant impact on pigments and essential biomolecules in ADT45 and ADT39 paddy cultivars, including total chlorophyll, anthocyanin, carotenoids, ascorbic acid, hydrogen peroxide (H2O2), malondialdehyde, and proline. ADT45 demonstrated a significant relationship between H2O2 and antioxidant enzyme levels, followed by ADT39 paddy but not IR64. Morphological, physiological, and biochemical analyses revealed that ADT45, followed by ADT39, is a potential salt-tolerant rice cultivar.
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Affiliation(s)
- G K Jhanani
- University Centre for Research & Development, Chandigarh University, Mohali, 140103, India.
| | - Chandramohan Govindasamy
- Department of Community Health Sciences, College of Applied Medical Sciences, King Saud University, P.O. Box 10219, Riyadh, 11433, Saudi Arabia
| | - T Raghavendra
- Environmental Science Division, H&S Department, CVR College of Engineering, Hyderabad, Telangana, India
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Kanan MKA, Nahar T, Islam N, Rahman MJ, Ahmed S, Kabir MS, Ahmed M. Impact of soaking and cooking treatments on the physicochemical and antioxidant properties of parboiled and non-parboiled rice ( Oryza sativa L.). FOOD SCI TECHNOL INT 2024; 30:160-168. [PMID: 36380534 DOI: 10.1177/10820132221139891] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2023]
Abstract
The effects of soaking and cooking on the physicochemical properties and bioactive compounds of two parboiled and non-parboiled rice cultivars (BRRI-28 and Katari bhog) were investigated in this study. Total phenolic content (TPC) increased significantly (p ≤ 0.5) after soaking, while total flavonoid content (TFC) and proanthocyanidin content (PC) decreased significantly (p ≤ 0.5) compared to untreated rice samples. TPC increased by around 23% and 20% in parboiled BRRI 28 and Katari bhog rice extracts, respectively, due to the cooking process, while TFC and PC decreased significantly. DPPH radical scavenging increased whereas reducing power activity decreased after soaking and cooking in parboiled BRRI 28. After processing, the protein, starch, and amylose content of all samples decreased in the majority of cases. After being soaked, all samples L * and b * values increased as compared to raw rice samples. As a result, it can be concluded that the treatment of soaking and cooking of parboiled rice (BRRI-28) was suitable to improve the antioxidant properties as compared to non-parboiled rice.
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Affiliation(s)
- Md Kawser Alam Kanan
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
| | - Towrin Nahar
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
| | - Nazmul Islam
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
| | - Md Jiaur Rahman
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
| | - Shakil Ahmed
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
| | - Md Shahjahan Kabir
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
| | - Maruf Ahmed
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
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Anthocyanins: Potential Therapeutic Approaches towards Obesity and Diabetes Mellitus Type 2. Molecules 2023; 28:molecules28031237. [PMID: 36770906 PMCID: PMC9919338 DOI: 10.3390/molecules28031237] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 12/31/2022] [Accepted: 01/04/2023] [Indexed: 01/31/2023] Open
Abstract
Overweight and obesity are present in about three-quarters of the adult population in Mexico. The inflammatory mechanisms subjacent to visceral white adipose tissue are accountable for the initiation and development of cardiometabolic alterations, including type 2 diabetes. Lifestyle changes are pillars within its therapeutics and, thus, current dietary modifications should include not only hypocaloric prescriptions with balanced macronutrient intake, preferably by increasing the amount of whole grains, fruits, vegetables, nuts and legumes, but in concomitance, bioactive substances, such as anthocyanins, have been correlated with lower incidence of this disease.
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Effects of Far-Infrared Radiation Drying on Starch Digestibility and the Content of Bioactive Compounds in Differently Pigmented Rice Varieties. Foods 2022; 11:foods11244079. [PMID: 36553821 PMCID: PMC9777795 DOI: 10.3390/foods11244079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 12/09/2022] [Accepted: 12/14/2022] [Indexed: 12/23/2022] Open
Abstract
Far infrared radiation (FIR) was applied to six rice varieties with different coloring of the pericarp (purple, red or non-pigment). Changes were determined in amylose content, in gelatinization parameters, in the content of bioactive compounds, in antioxidant activity and in the in vitro digestibility of pigmented rice as affected by FIR. The highest contents of amylose, total phenolic (TPC), total flavonoid (TFC) and total anthocyanins (TAC) were found in the purple and red varieties. Overall, FIR increased TPC, TFC and TAC, including antioxidant capacity. Quercetin and apigenin contents were increased while rutin and myricetin decreased significantly (p < 0.05) in all FIR-dried samples. Dephinidin, cyanidin-3-glucosides and pelargonidin increased after FIR treatment. Mostly, FIR-treated samples were found to have greater gelatinization enthalpy, compared with unheated rice samples. FIR-dried rice showed lower starch digestibility (25−40%) than unheated rice. This research suggested that the specific genotype of rice had the greatest influence on amylose content in pigmented rice, while FIR drying had no further effect. Our results suggest that FIR could enhance the content of the bioactive compounds capable of inhibiting α-amylase, thereby lowering starch digestibility. Hence, FIR may be considered as an appropriate drying method for pigmented rice regarding health benefits.
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Chakraborty S, Deka G, Assumi V, Singha S, Yadav DK, Dutta H. Development and optimization of novel coriander bouillon cubes using pigmented Chakhao poreiton rice as binder, physicochemical and antioxidant characterization. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100653] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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6
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Investigation on Nutritional, Phytochemical, and Antioxidant Abilities of Various Traditional Rice Varieties. Appl Biochem Biotechnol 2022; 195:2719-2742. [PMID: 36435898 DOI: 10.1007/s12010-022-04264-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 11/08/2022] [Indexed: 11/28/2022]
Abstract
Rice (Oryza sativa L.) is a popular grain that is consumed by almost half of the world's population. Rice has several distinct breeds classified as traditional and ancient grains. The consumption of rice by 60% of the world's population is a staple food. Entire grain rice, often known as brown rice, is the unpolished counterpart of white rice, containing bran, germ, and endosperm. Eating whole-grain rice is linked to many health benefits; thus, scientists have focused on identifying and quantifying bioactive chemicals in this meal. The present study assessed the physio-chemical, cooking attributes, mineral contents, phytochemicals, and free radical scavenging capabilities of conventional rice cultivars using known approaches according to particle size analysis. Rice grain lengths varied between 4.10 ± 16 and 6.20 ± 007. The length and thickness ratios of rice were not substantially different (p > 0.05). Kattuyanam has the maximum protein content (9.99 ± 06%) of all the rice varieties that were physio-chemical investigated. It also has highest phenolic content and antioxidant properties compared to gallic acid equivalent (334.900 ± 61 g) (GAE)/100 g, followed by anthocyanins and flavonoids. Total phenolic content and phenolic fractions of the HPLC profile in tested landraces indicate the presence of bioactive substances derived from traditional rice cultivars and a range of phytonutrients, including phenol, revealing their healthy potentials in the present study.
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Evaluation of hypolipidemic, antioxidant, atherogenic index and cardiac risk suppressing effects of unpolished maniki madhuri rice extract and HPLC analysis of phenolics compounds. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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8
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Fatty acid profiles of selected traditional and new improved rice varieties of Sri Lanka. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104686] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Singh PM, Dhar P, Bhagya Raj GVS, Deka SC. Effect of ultrasound assisted extraction of dietary fibre from pineapple peel and its application with anthocyanin rich black rice. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- P. M. Singh
- Department of Food Engineering and Technology, School of Engineering Tezpur University Assam India
| | - P. Dhar
- Department of Food Engineering and Technology, School of Engineering Tezpur University Assam India
| | - G. V. S. Bhagya Raj
- Department of Food Engineering and Technology, School of Engineering Tezpur University Assam India
| | - S. C. Deka
- Department of Food Engineering and Technology, School of Engineering Tezpur University Assam India
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10
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New insight into the pigmented rice of northeast India revealed high antioxidant and mineral compositions for better human health. Heliyon 2022; 8:e10464. [PMID: 36090216 PMCID: PMC9449748 DOI: 10.1016/j.heliyon.2022.e10464] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2021] [Revised: 02/09/2022] [Accepted: 08/22/2022] [Indexed: 11/24/2022] Open
Abstract
Northeast (NE) India possesses a rich diversity of rice cultivars including pigmented and non pigmented varieties. The pigmented rice is reported to possess a considerable amount of antioxidant compounds, free radical scavengers etc. In this study, eleven (black, red and white) rice cultivars of NE India were analyzed for antioxidant potentials, mineral and protein contents. Total phenolic content ranged from 94.8 (Idaw) to 900.90 mg GAE/100 g (Lumre). Total flavonoid content varied from 3.46 (Idaw) to 286.76 mg QE/100 g (Menil mibabaret). Total anthocyanin content varied from 0.23 (Farel) to 93.52 mg/100 g (Chakhao poireiton). The pigmented rice is also good sources of Catalase (CAT), Ascorbate peroxidase (APX) and Superoxide Dismutase (SOD) that can significantly reduce stress oxidative reactions. Chakhao poireiton possessed the highest Ni and Mn content, Tsulu tsuk had the highest Zn content, while Fazu and Tasung contained the highest Fe and Ca. The highest total protein was found in Chakhao poireiton (11.06%). And all the cultivars were found to be aromatic. Fourier Transformed Infra-Red spectroscopy (FTIR) identified various signature peaks and could discriminate the cultivars into pigmented and non pigmented. Principle Component Analysis (PCA) revealed the grouping of the cultivars based on the functional groups present. The present study could provide a better understanding of choosable rice lines for human consumption and also as germplasm resources for future rice improvement programs.
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11
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Li S, Xu H, Sui Y, Mei X, Shi J, Cai S, Xiong T, Carrillo C, Castagnini JM, Zhu Z, Barba FJ. Comparing the LC-MS Phenolic Acids Profiles of Seven Different Varieties of Brown Rice ( Oryza sativa L.). Foods 2022; 11:foods11111552. [PMID: 35681302 PMCID: PMC9180180 DOI: 10.3390/foods11111552] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 04/26/2022] [Accepted: 05/20/2022] [Indexed: 11/24/2022] Open
Abstract
Brown rice, an important material of whole-grain food, is increasingly popular for its health benefits. Thus, seven varieties of brown rice from southern China were analyzed in this study, concerning the free and bound phenolic compounds in the extract. The phenolic profiles of different brown rice were obtained and compared by the combination of HPLC and LC-MS analysis, in which eleven phenolic acids were identified. It was indicated that the total phenolic contents of different brown rice varied from 92.32 to 196.54 mg of gallic acid equivalent (GAE)/100 g DW. Ferulic acid and p-coumaric acid, free and bound, dominated within the phenolic acids. To be mentioned, the total phenols of Luotiangongmi (a kind of red rice) were significantly higher than the other six varieties. The high phenolic content of brown rice can further guide us to explore the functional properties of the crops.
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Affiliation(s)
- Shuyi Li
- School of Modern Industry for Selenium Science and Engineering, Wuhan 430023, China; (S.L.); (H.X.); (Z.Z.)
- Key Laboratory of Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023, China
| | - Hui Xu
- School of Modern Industry for Selenium Science and Engineering, Wuhan 430023, China; (S.L.); (H.X.); (Z.Z.)
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; (X.M.); (J.S.); (S.C.); (T.X.)
| | - Yong Sui
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; (X.M.); (J.S.); (S.C.); (T.X.)
- National Engineering Laboratory for Deep Process of Rice and Byproducts, Central South University of Forestry and Technology, Changsha 410004, China
- Correspondence: (Y.S.); (C.C.); Tel.: +86-27-8738-9302 (Y.S.)
| | - Xin Mei
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; (X.M.); (J.S.); (S.C.); (T.X.)
- National Engineering Laboratory for Deep Process of Rice and Byproducts, Central South University of Forestry and Technology, Changsha 410004, China
| | - Jianbin Shi
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; (X.M.); (J.S.); (S.C.); (T.X.)
| | - Sha Cai
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; (X.M.); (J.S.); (S.C.); (T.X.)
| | - Tian Xiong
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; (X.M.); (J.S.); (S.C.); (T.X.)
| | - Celia Carrillo
- Nutrición y Bromatología, Facultad de Ciencias, Universidad de Burgos, 09001 Burgos, Spain
- Correspondence: (Y.S.); (C.C.); Tel.: +86-27-8738-9302 (Y.S.)
| | - Juan Manuel Castagnini
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, Burjassot, 46100 València, Spain; (J.M.C.); (F.J.B.)
| | - Zhenzhou Zhu
- School of Modern Industry for Selenium Science and Engineering, Wuhan 430023, China; (S.L.); (H.X.); (Z.Z.)
- Key Laboratory of Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023, China
| | - Francisco J. Barba
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, Burjassot, 46100 València, Spain; (J.M.C.); (F.J.B.)
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12
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Thanuja B, Parimalavalli R, Vijayanand S, Alharbi RM, Abdel-Raouf N, Ibraheem IBM, Sholkamy EN, Durairaj K, Meansbo Hadish K. Anticancer and Cytotoxicity Activity of Native and Modified Black Rice Flour on Colon Cancer Cell Lines. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE : ECAM 2022; 2022:8575026. [PMID: 35237334 PMCID: PMC8885193 DOI: 10.1155/2022/8575026] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Accepted: 01/06/2022] [Indexed: 12/16/2022]
Abstract
This study is intended to evaluate the cytotoxicity of native and dual-modified black rice flour against the colon cancer cell line (HCT116) and mouse embryo cell line (3T3-L1) by using the MTT assay. The modification techniques applied to prepare rice flour samples were enzymatic modification and heat moisture treatment. In this study, the IC50 of native black rice flour and modified black rice flour was 255.78 µg/mL and 340.85 µg/mL, respectively. The result confirms that the native black rice flour has significant cytotoxic and anticancer potential against human colon cancer cells. In addition, the IC50 of native black rice flour and modified black rice flour on the 3T3-L1 cell line was found to be 345.96 µg/mL and 1106.94 µg/mL, respectively. The results showed that the native black rice flour had weak cytotoxicity, and modified black rice flour was nontoxic in both the cell lines. The active component of phytochemicals present in black rice flour has a potential role in preventing colon cancer.
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Affiliation(s)
- B. Thanuja
- Department of Food Science and Nutrition, Periyar University, Salem 636 011, Tamil Nadu, India
| | - R. Parimalavalli
- Department of Food Science and Nutrition, Periyar University, Salem 636 011, Tamil Nadu, India
| | - S. Vijayanand
- Department of Biotechnology, Thiruvalluvar University, Serkadu, Vellore, India
| | - Reem Mohammed Alharbi
- Department of Biology, College of Science, University of Hafer Al-Baten, Hafer Al-Baten, Saudi Arabia
| | - Neveen Abdel-Raouf
- Department of Biology, College of Science and Humanities, Prince Sattam Bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia
- Department of Botany and Microbiology, Faculty of Science, Beni-Suef University, Beni-Suef 65211, Egypt
| | | | - Essam Nageh Sholkamy
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Kaliannan Durairaj
- Zoonosis Research Center, School of Medicine, Wonkwang University, Iksan, Republic of Korea
| | - Kibrom Meansbo Hadish
- Faculty of Mechanical Engineering, AMIT Campus, Arba Minch University, Arba Minch, Ethiopia
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Sarker MSH, Md. Akhtaruzzaman, Mondal MHT, Kamal MM, Plabon MEA. Evaluation of drying characteristics, milling performance and nutritional quality: The case of aromatic rice. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16275] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Md. Sazzat Hossain Sarker
- Department of Food Engineering and Technology Hajee Mohammad Danesh Science and Technology University Dinajpur Bangladesh
| | - Md. Akhtaruzzaman
- Department of Food Engineering and Technology Hajee Mohammad Danesh Science and Technology University Dinajpur Bangladesh
- Department of Agro Product Processing Technology Jashore University of Science and Technology Jashore Bangladesh
| | - Md. Hasan Tarek Mondal
- Department of Food Engineering and Technology Hajee Mohammad Danesh Science and Technology University Dinajpur Bangladesh
- Department of Chemical and Food Engineering Dhaka University of Engineering & Technology Gazipur Bangladesh
| | - Md. Mostafa Kamal
- Department of Food Processing and Preservation Hajee Mohammad Danesh Science and Technology University Dinajpur Bangladesh
| | - Md. Emrul Ahsan Plabon
- Department of Food Engineering and Technology Hajee Mohammad Danesh Science and Technology University Dinajpur Bangladesh
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Multi-Mechanistic In Vitro Evaluation of Antihyperglycemic, Antioxidant and Antiglycation Activities of Three Phenolic-Rich Indian Red Rice Genotypes and In Silico Evaluation of Their Phenolic Metabolites. Foods 2021; 10:foods10112818. [PMID: 34829098 PMCID: PMC8617766 DOI: 10.3390/foods10112818] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 10/21/2021] [Accepted: 10/21/2021] [Indexed: 11/26/2022] Open
Abstract
The study evaluated the antidiabetic potential of three traditional Indian red rice genotypes/RR (Kattuyanam/KA, Chennangi/CH & Karungkuruvai/KU) using a combination of in vitro, metabolomics (Quadrupole-Time of Flight-Liquid chromatography-Mass spectrometry/Q-TOF-LC-MS/MS), and in silico techniques. In terms of antihyperglycemic potential, KA exhibited the highest inhibitory activity against α-amylase; CH against α-glucosidase; and KU against DPPIV and PTP1B enzymes. KA exhibited the highest antioxidant activity (DPPH, FRAP, and ABTS) and greater inhibition of protein glycation compared to other RR indicating its potential to mitigate diabetic complications. The metabolomic analysis confirmed the presence of 99 phenolics in the sample extracts (KU-71, KA-70, CH-68). Molecular docking studies revealed seven metabolites to be good inhibitors of the four target enzymes and activators of insulin receptor substrate/IRS. The antihyperglycemic and oxidation-glycation reduction composite index revealed KA to have the highest overall antidiabetic potential. Hence, the RR could be utilized in functional foods with a multi-barrelled strategy for diabetes prevention/management.
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15
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Rapid identification of the variety and geographical origin of Wuyou No.4 rice by fourier transform near-infrared spectroscopy coupled with chemometrics. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103322] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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16
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Tiozon RJN, Sartagoda KJD, Fernie AR, Sreenivasulu N. The nutritional profile and human health benefit of pigmented rice and the impact of post-harvest processes and product development on the nutritional components: A review. Crit Rev Food Sci Nutr 2021:1-28. [PMID: 34709089 DOI: 10.1080/10408398.2021.1995697] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Pigmented rice has attracted considerable attention due to its nutritional value, which is in large conferred by its abundant content of phenolic compounds, considerable micronutrient concentrations, as well as its higher resistant starch and thereby slower digestibility properties. A wide range of phenolic compounds identified in pigmented rice exhibit biological activities such as antioxidant activity, anti-inflammatory, anticancer, and antidiabetic properties. Post-harvest processes significantly reduce the levels of these phytochemicals, but recent developments in processing methods have allowed greater retention of their contents. Pigmented rice has also been converted to different products for food preservation and to derive functional foods. Profiling a large set of pigmented rice cultivars will thus not only provide new insights into the phytochemical diversity of rice and the genes underlying the vast array of secondary metabolites present in this species but also provide information concerning their nutritional benefits, which will be instrumental in breeding healthier rice. The present review mainly focuses on the nutritional composition of pigmented rice and how it can impact human health alongside the effects of post-harvest processes and product development methods to retain the ambient level of phytochemicals in the final processed form in which it is consumed.
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Affiliation(s)
- Rhowell Jr N Tiozon
- Consumer-driven Grain Quality and Nutrition Center, Strategic Innovation Platform, International Rice Research Institute, Los Baños, Philippines.,Max-Planck-Institute of Molecular Plant Physiology, Potsdam-Golm, Germany
| | - Kristel June D Sartagoda
- Consumer-driven Grain Quality and Nutrition Center, Strategic Innovation Platform, International Rice Research Institute, Los Baños, Philippines
| | - Alisdair R Fernie
- Max-Planck-Institute of Molecular Plant Physiology, Potsdam-Golm, Germany
| | - Nese Sreenivasulu
- Consumer-driven Grain Quality and Nutrition Center, Strategic Innovation Platform, International Rice Research Institute, Los Baños, Philippines
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Computer Vision and Machine Learning Analysis of Commercial Rice Grains: A Potential Digital Approach for Consumer Perception Studies. SENSORS 2021; 21:s21196354. [PMID: 34640673 PMCID: PMC8513047 DOI: 10.3390/s21196354] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/22/2021] [Revised: 09/16/2021] [Accepted: 09/22/2021] [Indexed: 01/05/2023]
Abstract
Rice quality assessment is essential for meeting high-quality standards and consumer demands. However, challenges remain in developing cost-effective and rapid techniques to assess commercial rice grain quality traits. This paper presents the application of computer vision (CV) and machine learning (ML) to classify commercial rice samples based on dimensionless morphometric parameters and color parameters extracted using CV algorithms from digital images obtained from a smartphone camera. The artificial neural network (ANN) model was developed using nine morpho-colorimetric parameters to classify rice samples into 15 commercial rice types. Furthermore, the ANN models were deployed and evaluated on a different imaging system to simulate their practical applications under different conditions. Results showed that the best classification accuracy was obtained using the Bayesian Regularization (BR) algorithm of the ANN with ten hidden neurons at 91.6% (MSE = <0.01) and 88.5% (MSE = 0.01) for the training and testing stages, respectively, with an overall accuracy of 90.7% (Model 2). Deployment also showed high accuracy (93.9%) in the classification of the rice samples. The adoption by the industry of rapid, reliable, and accurate methods, such as those presented here, may allow the incorporation of different morpho-colorimetric traits in rice with consumer perception studies.
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Moirangthem K, Ramakrishna P, Amer MH, Tucker GA. Bioactivity and anthocyanin content of microwave-assisted subcritical water extracts of Manipur black rice (Chakhao) bran and straw. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100030] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022] Open
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19
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Physicochemical properties, bioactive compounds and total antioxidant activity of Blackberry (Syzygium cumini L.) juice retained by preservatives during storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00933-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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20
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Effects of cooking on phytochemical and antioxidant properties of pigmented and non-pigmented rare Indian rice landraces. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.101928] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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21
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Bhuvaneswari S, Gopala Krishnan S, Bollinedi H, Saha S, Ellur RK, Vinod KK, Singh IM, Prakash N, Bhowmick PK, Nagarajan M, Singh NK, Singh AK. Genetic Architecture and Anthocyanin Profiling of Aromatic Rice From Manipur Reveals Divergence of Chakhao Landraces. Front Genet 2020; 11:570731. [PMID: 33193672 PMCID: PMC7593561 DOI: 10.3389/fgene.2020.570731] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Accepted: 09/04/2020] [Indexed: 01/21/2023] Open
Abstract
Aromatic rice of Manipur popularly known as Chakhao is a speciality glutinous rice, for which protection under geographical indication in India has been granted recently. The agronomic and nutraceutical variability of the Chakhao rice germplasm is yet to be genetically characterized. To address this gap, characterization of ninety-three landraces for agro-morphological traits, grain pigmentation, antioxidant properties, and molecular genetic variation was carried out to unravel their population genetic structure. Two major groups were identified based on pericarp color, namely, purple and non-purple, which showed a significant variation for plant height, panicle length, and grain yield. Molecular marker analysis revealed three subpopulations that could be associated with pericarp pigmentation. Deep purple genotypes formed POP3, japonica genotypes adapted to hill environment formed POP1, while POP2 comprised of both indica and aus types. Liquid chromatography-mass spectrometry (LC-MS) analysis revealed two major anthocyanin compounds in pigmented rices, namely, cyanidin-3-O-glucoside (C3G) and peonidin-3-O-glucoside (P3G). The total anthocyanin content among pigmented genotypes ranged from 29.8 to 275.8 mg.100g-1 DW. Total phenolics ranged from 66.5 to 700.3 mg GAE.100g-1 DW with radical scavenging activity (RSA) varying between 17.7 and 65.7%. Anthocyanins and phenolics showed a direct relationship with RSA implying the nutraceutical benefits of deep pigmented rice such as Manipur black rice. Aromatic rices from Manipur were found to be genetically diverse. Therefore, efforts need to be made for maintaining the geographic identity of these rice and utilization in breeding for region-specific cultivar improvement.
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Affiliation(s)
- S. Bhuvaneswari
- Division of Genetics, Indian Council of Agricultural Research (ICAR)-Indian Agricultural Research Institute, New Delhi, India
- ICAR-Research Complex for North Eastern Hill Region, Manipur Centre, Imphal, India
| | - S. Gopala Krishnan
- Division of Genetics, Indian Council of Agricultural Research (ICAR)-Indian Agricultural Research Institute, New Delhi, India
| | - Haritha Bollinedi
- Division of Genetics, Indian Council of Agricultural Research (ICAR)-Indian Agricultural Research Institute, New Delhi, India
| | - Supradip Saha
- Division of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Ranjith Kumar Ellur
- Division of Genetics, Indian Council of Agricultural Research (ICAR)-Indian Agricultural Research Institute, New Delhi, India
| | - K. K. Vinod
- Division of Genetics, Indian Council of Agricultural Research (ICAR)-Indian Agricultural Research Institute, New Delhi, India
| | | | - Narendra Prakash
- ICAR-Research Complex for North Eastern Hill Region, Manipur Centre, Imphal, India
| | - Prolay Kumar Bhowmick
- Division of Genetics, Indian Council of Agricultural Research (ICAR)-Indian Agricultural Research Institute, New Delhi, India
| | - M. Nagarajan
- Rice Breeding and Genetics Research Centre, ICAR-Indian Agricultural Research Institute, Aduthurai, India
| | | | - Ashok Kumar Singh
- Division of Genetics, Indian Council of Agricultural Research (ICAR)-Indian Agricultural Research Institute, New Delhi, India
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22
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Anthocyanins in Whole Grain Cereals and Their Potential Effect on Health. Nutrients 2020; 12:nu12102922. [PMID: 32987758 PMCID: PMC7598678 DOI: 10.3390/nu12102922] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 09/19/2020] [Accepted: 09/20/2020] [Indexed: 12/26/2022] Open
Abstract
Coloured (black, purple, blue, red, etc.) cereal grains, rich in anthocyanins, have recently gained a lot of attention in the food industry. Anthocyanins are water-soluble flavonoids, and are responsible for red, violet, and blue colours in fruits, vegetables, and grains. Anthocyanins have demonstrated antioxidant potential in both in vitro and in vivo studies, and the consumption of foods high in anthocyanins has been linked to lower risks of chronic diseases. As such, whole grain functional foods made with coloured grains are promising new products. This paper will review the characteristics of cereal anthocyanins, and assess their prevalence in various commercially relevant crops including wheat, barley, maize, and rice. A brief overview of the antioxidant potential, and current research on the health effects of cereal-based anthocyanins will be provided. Finally, processing of coloured cereals in whole grain products will be briefly discussed. A full understanding of the fate of anthocyanins in whole grain products, and more research targeted towards health outcomes of anthocyanin supplementation to/inclusion in cereal food products are the next logical steps in this research field.
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Nayeem S, Venkidasamy B, Sundararajan S, Kuppuraj SP, Ramalingam S. Differential expression of flavonoid biosynthesis genes and biochemical composition in different tissues of pigmented and non-pigmented rice. Journal of Food Science and Technology 2020; 58:884-893. [PMID: 33678871 DOI: 10.1007/s13197-020-04602-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/28/2020] [Accepted: 06/19/2020] [Indexed: 11/24/2022]
Abstract
Ever since the flavonoids and other antioxidants in rice were demonstrated with immense health benefits, much interest has been diverted to study the native indigenous rice landraces. In the present investigation, three pigmented rare Indian rice landraces and two non-pigmented rice varieties were analyzed for their phytoconstituents like total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content and antioxidant potential using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. The phytochemical profile was compared between seed, seedling, stem, leaf and root tissues of the different varieties. Pigmented rice cultivars demonstrated higher levels of bioactive compounds as compared to the non-pigmented cultivars exhibiting a strong correlation between the antioxidant activity of the grain and their phenolic and flavonoid content. Among the five different rice studied, black navara was found to be superior in terms of its phytochemical composition. Further, the expression levels of flavonoid genes among pigmented and non-pigmented rice was studied. Higher gene expression profiles were observed in the 8 flavonoid genes studied in pigmented rice varieties as compared to non-pigmented varieties. The colorlessness of non-pigmented rice and its lower levels of phytoconstituents correlated with the low transcript levels of flavonoid genes recorded in them. This study provides a basis for understanding the health-promoting properties of pigmented rice over non-pigmented rice at the biochemical and molecular levels.
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Affiliation(s)
- Safia Nayeem
- Plant Genetic Engineering Laboratory, Department of Biotechnology, Bharathiar University, Coimbatore, 641 046 India
| | - Baskar Venkidasamy
- Plant Genetic Engineering Laboratory, Department of Biotechnology, Bharathiar University, Coimbatore, 641 046 India
| | - Sathish Sundararajan
- Plant Genetic Engineering Laboratory, Department of Biotechnology, Bharathiar University, Coimbatore, 641 046 India
| | - Sree Preethy Kuppuraj
- Plant Genetic Engineering Laboratory, Department of Biotechnology, Bharathiar University, Coimbatore, 641 046 India
| | - Sathishkumar Ramalingam
- Plant Genetic Engineering Laboratory, Department of Biotechnology, Bharathiar University, Coimbatore, 641 046 India
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24
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Ram H, Gandass N, Sharma A, Singh A, Sonah H, Deshmukh R, Pandey AK, Sharma TR. Spatio-temporal distribution of micronutrients in rice grains and its regulation. Crit Rev Biotechnol 2020; 40:490-507. [DOI: 10.1080/07388551.2020.1742647] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Hasthi Ram
- Department of Agri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, India
| | - Nishu Gandass
- Department of Agri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, India
| | - Ankita Sharma
- Department of Agri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, India
| | - Anmol Singh
- Department of Agri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, India
| | - Humira Sonah
- Department of Agri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, India
| | - Rupesh Deshmukh
- Department of Agri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, India
| | - Ajay Kumar Pandey
- Department of Agri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, India
| | - Tilak Raj Sharma
- Department of Agri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, India
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25
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Verma DK, Srivastav PP. Bioactive compounds of rice (Oryza sativa L.): Review on paradigm and its potential benefit in human health. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.007] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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26
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Thuengtung S, Ogawa Y. Comparative study of conventional steam cooking and microwave cooking on cooked pigmented rice texture and their phenolic antioxidant. Food Sci Nutr 2020; 8:965-972. [PMID: 32148805 PMCID: PMC7020258 DOI: 10.1002/fsn3.1377] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Revised: 11/14/2019] [Accepted: 11/17/2019] [Indexed: 01/04/2023] Open
Abstract
The impact of two different cooking processes (microwave and steaming) on cooked rice quality (i.e., texture), and changes in the bioactive compounds (total phenolic content [TPC] and total anthocyanin content [TAC]) and antioxidant activities (DPPH and FRAP assays) of black and red (nonwaxy) and purple (waxy) pigmented rice were investigated. No significant difference in the firmness between microwave-cooked rice and steam-cooked rice was found, except for cooked purple rice. However, microwave cooking promoted an increase in the cooked rice adhesiveness, which approximately higher 2- ~ 3-fold than that of steam cooking with varying among rice cultivars. Microwave cooking also exhibited significantly higher TPC (1.2- ~ 2.0-fold), TAC (2.0- ~ 3.2-fold), DPPH (1.3- ~ 2.5-fold), and FRAP (1.5- ~ 2.4-fold) than steam cooking for black and purple rice cultivars. There was a strong positive correlation among these bioactive compounds and the antioxidant activities (p < .01). Our study indicated that the TPC, TAC, DPPH, and FRAP of all rice examined were remarkably decreased after cooking, and the extent of the decrease depended on the rice cultivar and cooking method.
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Affiliation(s)
| | - Yukiharu Ogawa
- Graduate School of HorticultureChiba UniversityMatsudoJapan
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27
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Lu X, Huang Q. Nano/Submicrometer Milled Red Rice Particles-Stabilized Pickering Emulsions and Their Antioxidative Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:292-300. [PMID: 31809573 DOI: 10.1021/acs.jafc.9b04827] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Nano/submicrometer red rice particles were obtained through processing a type of red rice using media-milling. The diameters of red rice were gradually reduced as processing time increased. After 4 h of processing, the particle size of milled red rice was reduced to around 692 nm. Microscopic observation and SEM analysis confirmed the presence of nano/submicrometer particles. The phytochemical contents of milled red rice were analyzed. The total anthocyanin content of red rice increased after milling process. Its phenolic and flavonoid contents were slightly decreased after the milling process. All milled red rice exhibited good ferric reducing antioxidant property (FRAP) and DPPH (2, 2-diphenyl-1-picrylhydrazyl) radical scavenging activity. The emulsifying ability of milled red rice particles with different milling time was characterized. Milled red rice starch particles with a concentration of 0.8-3.5% were able to form stable Pickering emulsions, and milled red rice particles retarded the oil oxidation process when being used as Pickering emulsions stabilizers. This pioneer study directly modifies whole grain materials to submicrometer particles that can form stable food grade Pickering emulsions with intrinsic antioxidant properties.
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Affiliation(s)
- Xuanxuan Lu
- Department of Food Science and Engineering , Jinan University , Guangzhou 510632 , China
- Department of Food Science , Rutgers, The State University of New Jersey , 65 Dudley Rd , New Brunswick , New Jersey 08901 , United States
| | - Qingrong Huang
- Department of Food Science , Rutgers, The State University of New Jersey , 65 Dudley Rd , New Brunswick , New Jersey 08901 , United States
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28
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Devraj L, Panoth A, Kashampur K, Kumar A, Natarajan V. Study on physicochemical, phytochemical, and antioxidant properties of selected traditional and white rice varieties. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13330] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Lavanya Devraj
- Department of Food EngineeringIndian Institute of Food Processing Technology Thanjavur Tamil Nadu India
| | - Abhirami Panoth
- Department of Food EngineeringIndian Institute of Food Processing Technology Thanjavur Tamil Nadu India
| | - Kiran Kashampur
- Department of Food EngineeringIndian Institute of Food Processing Technology Thanjavur Tamil Nadu India
| | - Ashok Kumar
- Department of Food EngineeringIndian Institute of Food Processing Technology Thanjavur Tamil Nadu India
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29
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Moirangthem K, Jenkins D, Ramakrishna P, Rajkumari R, Cook D. Indian black rice: A brewing raw material with novel functionality. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.584] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Kamaljit Moirangthem
- Division of Nutritional Sciences; The University of Nottingham; Sutton Bonington Campus; Loughborough Leicestershire LE12 5RD UK
| | - David Jenkins
- International Centre for Brewing Science. Division of Microbiology, Brewing & Biotechnology; The University of Nottingham, Sutton Bonington Campus; Loughborough Leicestershire LE12 5RD UK
| | - Priya Ramakrishna
- Division of Plant and Crop Sciences; The University of Nottingham; Sutton Bonington Campus; Loughborough Leicestershire LE12 5RD UK
- Department of Botany and Plant Biology; University of Geneva; Geneva 1211 Switzerland
| | - Ranjana Rajkumari
- Department of Botany; Dhanamanjuri University; Imphal Manipur 795001 India
| | - David Cook
- International Centre for Brewing Science. Division of Microbiology, Brewing & Biotechnology; The University of Nottingham, Sutton Bonington Campus; Loughborough Leicestershire LE12 5RD UK
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30
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Ratseewo J, Warren F, Siriamornpun S. The influence of starch structure and anthocyanin content on the digestibility of Thai pigmented rice. Food Chem 2019; 298:124949. [DOI: 10.1016/j.foodchem.2019.06.016] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2018] [Revised: 05/24/2019] [Accepted: 06/05/2019] [Indexed: 10/26/2022]
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31
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Impact of physicochemical properties on duration and head rice yield during abrasive and friction milling of rice. Journal of Food Science and Technology 2019; 56:3900-3909. [PMID: 31413415 DOI: 10.1007/s13197-019-03861-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/26/2019] [Accepted: 05/28/2019] [Indexed: 10/26/2022]
Abstract
The physicochemical properties of four rice varieties representing high amylose (Jyothi and IR64), intermediate amylose (Taraori Basmati) and waxy (Agonibora) were evaluated to understand their influence on milling. Based on the grain dimensions, Jyothi and Agonibora were classified as long and medium, IR64 as long and slender, and Basmati as extra-long and slender. The head rice yield (HRY) was higher with abrasive milling (61-75%) compared to friction milling (10-60%) although it required longer milling duration. Lower grain thickness, hardness and, amylose and higher bran fat content reduced the friction milling duration while these properties prolonged the duration in abrasive milling. Agonibora variety with low amylose content and high-fat content exhibited the highest HRY in both the types of milling. The study revealed that the selection of milling process should be made with due importance to grain geometry as well as its chemical properties.
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32
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Varietal influence on antioxidant properties and glycemic index of pigmented and non-pigmented rice. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.03.005] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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33
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Process-Structure-Function in Association with the Main Bioactive of Black Rice Flour Sieving Fractions. Foods 2019; 8:foods8040131. [PMID: 31003565 PMCID: PMC6518182 DOI: 10.3390/foods8040131] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2019] [Revised: 04/12/2019] [Accepted: 04/15/2019] [Indexed: 11/30/2022] Open
Abstract
The aim of this work was to advance knowledge on the potential use of black rice different sieving fractions for various functional applications, through proximate analysis, thermal degradation kinetics of phytochemical and characterization of the thermal behavior of the main proteins, from the perspectives of their use as a food ingredient. The results indicated that the thermal degradation of phytochemicals followed a first-order reaction kinetics for all the tested fractions. The temperature-dependent degradation was adequately modeled according to the Arrhenius equation. The calculated activation energies (Ea) and k values were different among the four studied parameters. The kinetic parameters depended on the grinding and sieving degree, the anthocyanins being the most thermolabile compounds, thus affecting the antioxidant activity. Three protein fractions were identified by electrophoresis with different molecular weight, such as albumin, globulin, and glutelin. The fluorescence spectroscopy experiments revealed the sequential character of the heat-induced conformational changes, different molecular events being suggested, such as folding in the lower temperature range and unfolding at higher temperature. The significance of the study is evidenced by the need to identify and advance the process-structure-function relationships for various biologically active compounds from the perspective of obtaining food or ingredients nutritionally optimized.
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Jayaraman R, Uluvar H, Khanum F, Singh V. Influence of parboiling of red paddy varieties by simple hot soaking on physical, nutrient, phytochemical, antioxidant properties of their dehusked rice and their mineral, starch, and antioxidant's bioaccessibility studies. J Food Biochem 2019; 43:e12839. [PMID: 31353738 DOI: 10.1111/jfbc.12839] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2018] [Revised: 02/23/2019] [Accepted: 02/23/2019] [Indexed: 11/29/2022]
Abstract
The objective of this study was to know about the effect of simple parboiling on physical properties, proximate composition, phenolic compounds, and antioxidant activity. These were studied in raw and parboiled paddy varieties as well as bioaccessibility of specific nutrients (minerals, starch, and antioxidants). The pigmented rice paddy varieties such as Jyothi, Meter & Athikaraya were parboiled by hot soaking treatment after soaking for 2, 2½, and 3 hr. Athikaraya rice showed high protein, low ash in raw and parboiled than other varieties. Amylose equivalents of all three varieties exhibited in the range of 24%-27% (d.b). Whereas, the soluble amylose content showed 12.7, 8.7, and 7.7% (d.b) in Athikaraya, Meter and Jyothi rice varieties, respectively. Jyothi rice showed less cooking time and more cooking volume. Athikaraya showed high phenolic content and antioxidant properties compared to other two varieties. The dialysability of minerals, starch, and antioxidants were increased due to simple hot soaking parboiling. PRACTICAL APPLICATIONS: The present study has the significance in assessing the variation among different pigmented rice varieties after parboiling by simple hot soaking with various soaking periods. The industrial advantage of this method is, there is no usage of boiler for cooking the paddy by steam, which was economically better. The information gained by this study might be beneficial for consumers and suppliers regarding the quality of the selected pigmented rice varieties with respect to nutrient composition, antioxidant activities, and bioaccessibility of minerals, starch, and antioxidants. Ultimately, the present study can lead to better appreciation of pigmented rice and assist food processors in selecting rice variety with unique characteristics for specialty food preparations.
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Affiliation(s)
- Rajarajeswari Jayaraman
- Nutrition, Biochemistry and Toxicology, DRDO-Defence Food Research Laboratory, Mysore, India
| | - Hrudya Uluvar
- Department of Studies in Food Science & Nutrition, University of Mysore, Mysore, India
| | - Farhath Khanum
- Nutrition, Biochemistry and Toxicology, DRDO-Defence Food Research Laboratory, Mysore, India
| | - Vasudeva Singh
- Department of Studies in Food Science & Nutrition, University of Mysore, Mysore, India
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35
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Pal S, Bagchi TB, Dhali K, Kar A, Sanghamitra P, Sarkar S, Samaddar M, Majumder J. Evaluation of sensory, physicochemical properties and Consumer preference of black rice and their products. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:1484-1494. [PMID: 30956328 PMCID: PMC6423239 DOI: 10.1007/s13197-019-03634-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/01/2019] [Accepted: 02/03/2019] [Indexed: 10/27/2022]
Abstract
This study was aimed to evaluate the physicochemical, textural, sensory and antioxidative attributes of various rice products such as boiled rice, beaten rice, popped rice, puffed rice and raw milled rice, prepared from the Indian black rice cultivars Chakha (CH), Kalobhat (KB), Mamihunger (MA) and Manipuri Black (MN). A popular white rice variety Swarna Sub-1 (SW) was considered as control. Significant differences in most of the physicochemical and cooking parameters of raw rice were observed across different cultivars. The head rice recovery, amylose content, elongation ratio (ER) and kernel length after cooking of MA were most satisfactory among the black rice cultivars and are found to be 50.67%, 17.6%, 1.87 and 10.10 mm respectively, while popped rice of MA recorded highest length (10.83 mm) and elongation ratio (ER; 2.01). MA showed the highest adhesiveness (11.18 mJ) in boiled rice but hardness (183.53 N) was medium in raw rice. Other textural quality varied differentially according to the various products and cultivars. The highest a* value was obtained from puffed rice of MA (6.61) but L value was highest in raw rice of MN. Popped and boiled rice of MA displayed higher DPPH-antioxidant activity (88.74% and 84.74% respectively) as compared to all other products. The raw rice of KB registered higher anthocyanin (57.23 mg/100 g) content while boiled rice of SW recorded the least (0.21 mg/100 g). A survey on the consumer preference of these products indicated that boiled rice was usually preferred in lunch and dinner by most of the consumers whiles other products in breakfast. With respect to most of the traits, MA showed the good potential for rice Industry as well as for breeding material.
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Affiliation(s)
- Srikumar Pal
- Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia, West Bengal India
| | - Torit Baran Bagchi
- Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia, West Bengal India
| | - Kingsuk Dhali
- Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia, West Bengal India
| | - Alisha Kar
- ICAR- National Rice Research Institute, Cuttack, Odisha India
| | | | - Sutapa Sarkar
- ICAR- National Rice Research Institute, Cuttack, Odisha India
| | - Mukul Samaddar
- Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia, West Bengal India
| | - Joyoti Majumder
- Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia, West Bengal India
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36
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Therapeutic potential of rice-derived polyphenols on obesity-related oxidative stress and inflammation. J Appl Biomed 2018. [DOI: 10.1016/j.jab.2018.03.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
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37
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Nakkarach A, Withayagiat U. Comparison of synbiotic beverages produced from riceberry malt extract using selected free and encapsulated probiotic lactic acid bacteria. ACTA ACUST UNITED AC 2018. [DOI: 10.1016/j.anres.2018.11.013] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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38
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Okonogi S, Kaewpinta A, Junmahasathien T, Yotsawimonwat S. Effect of rice variety and modification on antioxidant and anti-inflammatory activities. Drug Discov Ther 2018; 12:206-213. [PMID: 30224593 DOI: 10.5582/ddt.2018.01041] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The effects of variety and modification of rice on its antioxidant and anti-inflammatory activities were investigated. White rice varieties; Jasmine (JM) and Saohai (SH), and pigmented rice varieties; Doisket (DS) and Homnil (HN) were used. The modified rice samples were obtained from chemical modification using etherification reaction. The activities of the modified rice samples were compared with the ethanol extracts of the raw rice at the same rice concentration. Antioxidant activity was measured by the free radical scavenging activity tests and ferric reducing power assay. Results indicated that the ethanol extracts of raw rice had higher antioxidant activity than the modified rice. Among the raw rice tested, the pigmented rice showed higher antioxidant activity than white rice. Trolox equivalent antioxidant capacity values from free radical scavenging activity test were revealed that 50% ethanol extracts of HN and DS possessed the highest antioxidant activity. Ferric reducing power assay showed that 50% ethanol extracts of DS had the highest antioxidant activity. The anti-inflammatory activity was evaluated in vitro using a lipopolysaccharide-stimulated RAW264.7 macrophage cell model with enzyme-linked immunosorbent assay. Absolute ethanol extracts of HN reduced interleukin-6 secretion whereas that of DS suppressed interleukin-6 and tumor necrosis factor -α secretion. These results indicate that variety of rice, chemical modification, and extracting solvent were the factors that play an important role on antioxidant and anti-inflammatory activity. This study supports the potential use of the pigmented rice, especially DS, as a promising choice of a natural source because of its antioxidant and anti-inflammatory activities.
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Affiliation(s)
- Siriporn Okonogi
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University.,Research Center of Pharmaceutical Nanotechnology, Chiang Mai University
| | - Adchareeya Kaewpinta
- Research Center of Pharmaceutical Nanotechnology, Chiang Mai University.,Interdisciplinary Program in Nanoscience and Nanotechnology, Chiang Mai University
| | - Taepin Junmahasathien
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University.,Research Center of Pharmaceutical Nanotechnology, Chiang Mai University
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Extraction and in vitro antioxidant capacity evaluation of phenolic compounds from pigmented aromatic rice (Oryzae sativa L.) cultivars. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-017-9616-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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40
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Bhat FM, Riar CS. Characterizing the pigmented traditional rice cultivars grown in temperate regions of Kashmir (India) for free and bound phenolics compounds and in vitro antioxidant properties. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.06.018] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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41
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Yan L, Zhou X, Shi L, Shalimu D, Ma C, Liu Y. Phenolic profiles and antioxidant activities of six Chinese pomegranate (Punica granatum L.) cultivars. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1289960] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Linlin Yan
- College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China
| | - Xiaojing Zhou
- Beijing Center for Physical and Chemical Analysis, Beijing, China
| | - Lingling Shi
- College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China
| | - Dilinuer Shalimu
- College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China
| | - Chao Ma
- College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China
| | - Yujun Liu
- College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China
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Abstract
Epidemiological and clinical studies suggest that the additive/synergistic effects of several bioactive compounds are responsible for the health benefits of rice. Among the leading contenders are phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocotrienols, tocopherols, λ-oryzanol, and phytic acid, which all possess strong antioxidant activities in vitro. In this review, data related to health effects of rice antioxidants using cultured cells, rodents and humans models are first summarized. The evidence is strong that consumption of rice tocotrienols translates into improved health outcomes. Current research, however, does not strongly support the health-promoting effects of rice tocopherols and phenolic acids. The crucial limitations in studies using rice flavonoids, anthocyanins, proanthocyanidins, λ-oryzanol and phytic acid appear to be the appropriateness of the substance tested (i.e., purity), and the scarcity of animal and human interventions. In a second part, rice antioxidants are reviewed with an emphasis on their composition and contents. Taking into account the bioavailability of these compounds, it is evident that a number of factors affect the antioxidant composition of rice, making it difficult to estimate dietary intake. Before harvest, factors including soil type, atmospheric CO2, chemical inputs, temperature, and degree of ripening are important. After harvest, rice is subjected to processing methods that include drying, parboiling, storage, irradiation, milling, stabilization, soaking, germination, fermentation, boiling, steaming, roasting, baking, and extrusion. Quantitative knowledge about the effects of these processes is summarized in this review. Surprisingly, a high level of agreement was found among study results, which could be useful in manipulating the growing and processing techniques of rice grains to facilitate efficient and safe consumption of antioxidant compounds.
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Affiliation(s)
- Piebiep Goufo
- a Universidade de Trás os Montes e Alto Douro (UTAD) , Centre for the Research and Technology of Agro-Environment and Biological Sciences (CITAB) , Vila Real , Portugal
| | - Henrique Trindade
- a Universidade de Trás os Montes e Alto Douro (UTAD) , Centre for the Research and Technology of Agro-Environment and Biological Sciences (CITAB) , Vila Real , Portugal
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Bhat FM, Riar CS. Cultivars effect on the physical characteristics of rice (rough and milled) ( Oryza Sativa L.) of temperate region of Kashmir (India). Journal of Food Science and Technology 2017; 53:4258-4269. [PMID: 28115766 DOI: 10.1007/s13197-016-2420-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/29/2016] [Accepted: 11/24/2016] [Indexed: 11/25/2022]
Abstract
The aim of present research was to evaluate physical and engineering properties of traditional paddy and rice cultivars native to temperate region of India. Length, width, thickness, equivalent diameter, surface area, aspect ratio, volume, bulk density, true density, porosity, thousand kernels weight, angle of repose and coefficient of friction were evaluated, which are required in designing of various post harvest operations and storage structures. The low bulk density of cultivars, Mushki budgi, Mushki tujan and Kaw kareed may be due to the presence of long awns possessed by these cultivars which were bulky and occupied more space. The wide variations were found in rice kernels with respect to colour, which determined the functional properties and energy requirement during polishing of these cultivars. Results indicated significant differences in the physical properties among various paddy and brown rice cultivars when compared with earlier reported results. Thousand kernel weight, width, arithmetic mean diameter and equivalent diameter showed significant positive correlations with spherecity, surface area, volume, true density, and angle of repose; but negatively correlated with bulk density. These desirable characteristics exploit agriculturists/institutions to preserve these races and encourage farmers to cultivate these cherished rice cultivars.
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Affiliation(s)
- Farhan M Bhat
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106 India
| | - Charanjit S Riar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106 India
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Bolea C, Turturică M, Stănciuc N, Vizireanu C. Thermal degradation kinetics of bioactive compounds from black rice flour ( Oryza sativa L.) extracts. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.08.010] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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45
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Ryu D, Koh E. Influence of Cooking Methods on Free and Bound Phenolic Acids in Korean Black Rice. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12873] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Dayeon Ryu
- Department of Food and Nutrition; College of Natural Science, Seoul Women's University; Nowon-gu Seoul 139-774 Korea
| | - Eunmi Koh
- Department of Food and Nutrition; College of Natural Science, Seoul Women's University; Nowon-gu Seoul 139-774 Korea
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Variety difference in molecular structure, functional properties, phytochemical content and antioxidant capacity of pigmented rice. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2016. [DOI: 10.1007/s11694-016-9344-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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47
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Ziegler V, Vanier NL, Ferreira CD, Paraginski RT, Monks JLF, Elias MC. Changes in the Bioactive Compounds Content of Soybean as a Function of Grain Moisture Content and Temperature during Long-Term Storage. J Food Sci 2016; 81:H762-8. [PMID: 26816290 DOI: 10.1111/1750-3841.13222] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2015] [Accepted: 12/19/2015] [Indexed: 12/29/2022]
Abstract
Soybean is a rich source of bioactive compounds, such as phenolic acids, flavonoids, isoflavones, carotenoids, and tocopherols. The amount of bioactive compounds in freshly harvested soybeans and their derived products has been determined; however, when they are used in the food industry, soybeans are generally stored prior to being processed. This study aimed to evaluate the effects of soybean moisture content (12%, 15%, and 18%) and storage temperature (11, 18, 25, and 32 °C) on the free phenolic, total flavonoid, vanillic acid, total carotenoid, and δ- and γ-tocopherol content of soybeans stored for 12 mo. Moreover, the ABTS and DPPH radical scavenging activities of phenolic extracts were determined. There was an increase in free phenolics and total flavonoids in the stored grains compared with the grains on the 1st d of storage. Vanillic acid showed a decrease in soybeans stored at 15% and 18% moisture content and 25 or 32 °C, which indicated some degradation into other metabolites. Total carotenoid content decreased as a function of storage temperature and showed some temperature-dependent degradation. The δ- and γ-tocopherol content also tended to decrease in grains stored at 15% or 18% moisture content or 25 or 32 °C, regardless of the moisture content studied.
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Affiliation(s)
- Valmor Ziegler
- Dept. of Agroindustrial Science and Technology, Federal Univ. of Pelotas, CEP: 96010-900, Pelotas, RS, Brazil
| | - Nathan Levien Vanier
- Dept. of Agroindustrial Science and Technology, Federal Univ. of Pelotas, CEP: 96010-900, Pelotas, RS, Brazil
| | - Cristiano Dietrich Ferreira
- Dept. of Agroindustrial Science and Technology, Federal Univ. of Pelotas, CEP: 96010-900, Pelotas, RS, Brazil
| | - Ricardo Tadeu Paraginski
- Inst. Federal de Educação, Ciência e Tecnologia Farroupilha - Campus Alegrete, RS 377, Km 27, Passo Novo, CEP: 97541-970, Alegrete, RS, Brazil
| | - Jander Luis Fernandes Monks
- Inst. Federal de Educação, Ciência e Tecnologia Sul-Riograndense - Câmpus Pelotas, CEP: 96015-360 - Pelotas, RS, Brazil
| | - Moacir Cardoso Elias
- Dept. of Agroindustrial Science and Technology, Federal Univ. of Pelotas, CEP: 96010-900, Pelotas, RS, Brazil
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Soto-Jover S, Boluda-Aguilar M, López-Gómez A. Influence of heating on stability of γ-oryzanol in gluten-free ready meals. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.07.058] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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49
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Variety difference in quality characteristics, antioxidant properties and mineral composition of brown rice. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2015. [DOI: 10.1007/s11694-015-9291-y] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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50
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Faller ALK, Liu RH, Fialho E. Feijoada whole meal shows higher in vitro antioxidant activity than combination of individual ingredients. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.04.002] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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