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Uivarasan A, Lukinac J, Jukić M, Šelo G, Peter A, Nicula C, Mihaly Cozmuta A, Mihaly Cozmuta L. Characterization of Polyphenol Composition and Starch and Protein Structure in Brown Rice Flour, Black Rice Flour and Their Mixtures. Foods 2024; 13:1592. [PMID: 38890821 PMCID: PMC11172181 DOI: 10.3390/foods13111592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2024] [Revised: 05/15/2024] [Accepted: 05/16/2024] [Indexed: 06/20/2024] Open
Abstract
The study investigates the structural and chemical properties of brown rice flour (WRF), black rice flour (BRF) and their mixtures in ratios of 25%, 50% and 75% to provide reference information for the gluten-free bakery industry. BRF contains higher concentrations of proteins, lipids, total minerals, crude fiber, total polyphenols, proanthocyanidins and flavonoids than WRF. A higher amylose content in BRF than in WRF resulted in flour mixtures with slower starch digestion and a lower glycemic response depending on the BRF ratio added. Differences in the chemical composition of WRF and BRF led to improved composition of the flour mixtures depending on the BRF ratio. The presence of anthocyanidins and phenolic acids in higher concentrations in the BRF resulted in a red-blue color shift within the flour mixtures. The deconvoluted FTIR spectra showed a higher proportion of α-helixes in the amide I band of BRF proteins, indicating their tighter folding. An analysis of the FTIR spectra revealed a more compact starch structure in BRF than in WRF. By processing reflection spectra, nine optically active compound groups were distinguished in rice flour, the proportion in BRF being 83.02% higher than in WRF. Due to co-pigmentation, the bathochromic shift to higher wavelengths was expressed by the proanthocyanins and phenolic acids associated with the wavelengths 380 nm to 590 nm and at 695 nm. Anthocyanins, protein-tannin complexes, methylated anthocyanins and acylated anthocyanins, associated with wavelengths 619, 644 and 668 nm, exhibited a hypsochromic effect by shifting the wavelengths to lower values. This research represents a first step in the development of rice-based products with increased nutritional value and a lower glycemic index.
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Affiliation(s)
- Alexandra Uivarasan
- Department of Chemistry-Biology, Technical University of Cluj Napoca, 430122 Baia Mare, Romania; (A.U.); (A.P.); (C.N.); (A.M.C.)
| | - Jasmina Lukinac
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia; (J.L.); (M.J.); (G.Š.)
| | - Marko Jukić
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia; (J.L.); (M.J.); (G.Š.)
| | - Gordana Šelo
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia; (J.L.); (M.J.); (G.Š.)
| | - Anca Peter
- Department of Chemistry-Biology, Technical University of Cluj Napoca, 430122 Baia Mare, Romania; (A.U.); (A.P.); (C.N.); (A.M.C.)
| | - Camelia Nicula
- Department of Chemistry-Biology, Technical University of Cluj Napoca, 430122 Baia Mare, Romania; (A.U.); (A.P.); (C.N.); (A.M.C.)
| | - Anca Mihaly Cozmuta
- Department of Chemistry-Biology, Technical University of Cluj Napoca, 430122 Baia Mare, Romania; (A.U.); (A.P.); (C.N.); (A.M.C.)
| | - Leonard Mihaly Cozmuta
- Department of Chemistry-Biology, Technical University of Cluj Napoca, 430122 Baia Mare, Romania; (A.U.); (A.P.); (C.N.); (A.M.C.)
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Brunet-Loredo A, López-Belchí MD, Cordero-Lara K, Noriega F, Cabeza RA, Fischer S, Careaga P, Garriga M. Assessing Grain Quality Changes in White and Black Rice under Water Deficit. PLANTS (BASEL, SWITZERLAND) 2023; 12:4091. [PMID: 38140418 PMCID: PMC10748231 DOI: 10.3390/plants12244091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/17/2023] [Revised: 12/01/2023] [Accepted: 12/02/2023] [Indexed: 12/24/2023]
Abstract
Rice is an essential diet component for a significant portion of the population worldwide. Due to the high water demand associated with rice production, improving water use efficiency and grain quality is critical to increasing the sustainability of the crop. This species includes rice varieties with diverse pigmentation patterns. Grain quality, including industrial, nutritional, and functional quality traits, of two black rice genotypes and a commercial white rice cultivar were evaluated in different locations and under different water regimes. Flooding produced higher grain weight compared to alternate wetting and drying irrigation. A high correlation was found between grain color, total phenolic content (TPC), and antioxidant activity. The black rice genotypes showed higher TPC levels and antioxidant capacity, mainly due to higher levels of cyanidin 3-O-glucoside. The phenolic profile varied between whole and polished grains, while mineral composition was influenced by location and irrigation regime. In turn, the environment influenced grain quality in terms of industrial and nutritional characteristics, with significant differences in quality between whole and polished grains. This study provides valuable information on the genotype-environment relationship in rice and its effect on grain quality, which could contribute to selecting genotypes for an appropriate environment.
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Affiliation(s)
- Aloysha Brunet-Loredo
- Department of Plant Production, Faculty of Agronomy, University of Concepcion, Avenida Vicente Mendez, 595, Chillán 3780000, Chile; (A.B.-L.); (M.D.L.-B.); (F.N.); (S.F.); (P.C.)
| | - María Dolores López-Belchí
- Department of Plant Production, Faculty of Agronomy, University of Concepcion, Avenida Vicente Mendez, 595, Chillán 3780000, Chile; (A.B.-L.); (M.D.L.-B.); (F.N.); (S.F.); (P.C.)
| | - Karla Cordero-Lara
- Institute of Agricultural Research, Regional Research Center Quilamapu, Avenida Vicente Mendez, 515, Chillán 3780000, Chile;
| | - Felipe Noriega
- Department of Plant Production, Faculty of Agronomy, University of Concepcion, Avenida Vicente Mendez, 595, Chillán 3780000, Chile; (A.B.-L.); (M.D.L.-B.); (F.N.); (S.F.); (P.C.)
| | - Ricardo A. Cabeza
- Plant Nutrition Laboratory, Department of Crop Sciences, Faculty of Agricultural Sciences, University of Talca, Avenida Lircay s/n, Talca 3460000, Chile;
| | - Susana Fischer
- Department of Plant Production, Faculty of Agronomy, University of Concepcion, Avenida Vicente Mendez, 595, Chillán 3780000, Chile; (A.B.-L.); (M.D.L.-B.); (F.N.); (S.F.); (P.C.)
| | - Paula Careaga
- Department of Plant Production, Faculty of Agronomy, University of Concepcion, Avenida Vicente Mendez, 595, Chillán 3780000, Chile; (A.B.-L.); (M.D.L.-B.); (F.N.); (S.F.); (P.C.)
| | - Miguel Garriga
- Department of Plant Production, Faculty of Agronomy, University of Concepcion, Avenida Vicente Mendez, 595, Chillán 3780000, Chile; (A.B.-L.); (M.D.L.-B.); (F.N.); (S.F.); (P.C.)
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Zhao H, Tang J, Yang Q. Effects of geographical origin, variety, harvest season, and their interactions on multi-elements in cereal, tuber, and legume crops for authenticity. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103900] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Ma Z, Yi C, Wu N, Tan B. Reduction of phenolic profiles, dietary fiber, and antioxidant activities of rice after treatment with different milling processes. Cereal Chem 2020. [DOI: 10.1002/cche.10336] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Zhan‐Qian Ma
- Academy of National Food and Strategic Reserves Administration Beijing China
- School of Chemistry and Food Engineering Changsha University of Science and Technology Changsha China
| | - Cui‐Ping Yi
- School of Chemistry and Food Engineering Changsha University of Science and Technology Changsha China
| | - Na‐Na Wu
- Academy of National Food and Strategic Reserves Administration Beijing China
| | - Bin Tan
- Academy of National Food and Strategic Reserves Administration Beijing China
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