Characterization of color,phenolic profile,and antioxidant activity of Italian pigmented rice varieties after different technological treatments  

作　　者：Francesca Colombo Carola Cappa Corinne Bani Marco Magni Simone Biella Patrizia Restani Chiara Di Lorenzo 

机构地区：[1]Department of Pharmacological and Biomolecular Sciences(DiSFeB),Universitàdegli Studi di Milano,20133,Milan,Italy [2]Department of Food Environmental and Nutritional Sciences(DeFENS),Università degli Studi di Milano,20133,Milan,Italy [3]Centro di Ricerca Coordinata(CRC)“Innovation for Well-Being and Environment”,Università degli Studi di Milano,Milan,Italy

出　　处：《Food Bioscience》2023年第3期1657-1664,共8页食品生物科学（英文）

基　　金：supported by Fondazione Celiachia Onlus(FC)Grant n◦004_FC_2019.

摘　　要：Pigmented rice varieties are rich in antioxidant and anti-inflammatory compounds(e.g.anthocyanins and proanthocyanidins).Therefore,their consumption could exert beneficial effects,particularly in people suffering from chronic diseases(e.g.,celiac disease).Pigmented rice is commonly consumed as brown rice,but technological treatments could be applied to reduce its cooking time and improve its nutritional value(vitamins and minerals).In this study,two relatively new pigmented varieties(Violet and Orange)were characterized in terms of phenolic content and antioxidant capacity and the impact of two technological treatments(e.g.,milling and parboiling)on their phytochemical composition was evaluated.Two pigmented and one non-pigmented Italian varieties were included for comparison.Both technological processes affected the concentration of phenolic compounds and their relative antioxidant property.Although milling mainly reduced the phenolic content and the antioxidant activity,anthocyanins seem to be more affected by parboiling(reduction of 91.5%).Despite the effects of technological treatments on active compounds,pigmented varieties still represent an interesting antioxidant source when compared to the non-pigmented ones.

关 键 词：Pigmented rice Technological treatments POLYPHENOLS Antioxidant capacity 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]