From rice bag to table: Fate of phenolic chemical compositions and antioxidant activities in waxy and non-waxy black rice during home cooking

doi:10.1016/j.foodchem.2015.02.001

科研成果详情

发表状态	已发表Published
题名	From rice bag to table: Fate of phenolic chemical compositions and antioxidant activities in waxy and non-waxy black rice during home cooking
作者	Tang, Yayuan; Cai, Weixi; Xu, Baojun
发表日期	2016-09-13
发表期刊	Food Chemistry
ISSN/eISSN	0308-8146
卷号	191 页码:81-90
摘要	The objectives of this study were to systematically analyze degradation rate of functional substances, such as total phenolic content (TPC), total flavonoid content (TFC), condensed tannin content (CTC), monomeric anthocyanin content (MAC), cyanidin-3-glucoside (Cy3glc), and peonidin-3-glucoside (Pn3glc), as well as antioxidant activities in cooked waxy and non-waxy black rice through different home cooking manners. Results showed that greater phenolics and antioxidant capacities were detected in non-waxy rice rather than waxy one. All processed black rice exhibited significantly (p < 0.05) lower TPC, TFC, CTC, MAC, Cy3glc, Pn3glc, and antioxidants as compared to the raw rice. Different processing methods significantly degraded the content and activities of antioxidants of both waxy and non-waxy black rice. Under the same cooking time, black rice porridge retained more active substances than that of cooked rice by rice cooker. Therefore, to maintain bioavailability of active components, black rice porridge may gain more health promoting effects.
关键词	Anthocyanin Antioxidants Black rice Cyanidin-3-glucoside Phenolic compounds Thermal processing
DOI	10.1016/j.foodchem.2015.02.001
URL	查看来源
收录类别	SCIE
语种	英语English
WOS研究方向	Chemistry ; Food Science & Technology ; Nutrition & Dietetics
WOS类目	Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
WOS记录号	WOS:000362140900013
引用统计	被引频次：36[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	https://repository.uic.edu.cn/handle/39GCC9TT/1433
专题	理工科技学院
通讯作者	Xu, Baojun
作者单位	Food Science and Technology Program,Beijing Normal University-Hong Kong Baptist University United International College,Zhuhai,519085,China
第一作者单位	北师香港浸会大学
通讯作者单位	北师香港浸会大学
推荐引用方式 GB/T 7714	Tang, Yayuan,Cai, Weixi,Xu, Baojun. From rice bag to table: Fate of phenolic chemical compositions and antioxidant activities in waxy and non-waxy black rice during home cooking[J]. Food Chemistry, 2016, 191: 81-90.
APA	Tang, Yayuan, Cai, Weixi, & Xu, Baojun. (2016). From rice bag to table: Fate of phenolic chemical compositions and antioxidant activities in waxy and non-waxy black rice during home cooking. Food Chemistry, 191, 81-90.
MLA	Tang, Yayuan,et al."From rice bag to table: Fate of phenolic chemical compositions and antioxidant activities in waxy and non-waxy black rice during home cooking". Food Chemistry 191(2016): 81-90.