文章基本信息

标题：Cooking of Artemide Black Rice: Impact on Proximate Composition and Phenolic Compounds
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作者：Antonio Colasanto ; Fabiano Travaglia ; Matteo Bordiga 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：4
页码：824
DOI：10.3390/foods10040824
出版社：MDPI Publishing
摘要：The consumption of black rice has grown in recent years due to its particular organoleptic properties and high content of antioxidant polyphenols, which make it a sort of natural functional food. However, heat treatment applied during cooking can influence the content and the composition of antioxidant components, particularly anthocyanins, the main compounds of black rice, responsible for its color. The aim of this work was to evaluate the impact of different cooking techniques (boiling, microwaves oven, under pressure pot and risotto preparation) on the chemical and nutritional composition of the Italian Artemide black rice. Different cooking methods had significant and different impact on rice composition. Proximate composition was not affected by cooking, except for moisture, which increased, and fiber content, which decreased. Total polyphenols, total anthocyanin content, and antioxidant capacity were reduced; moreover, anthocyanins and phenolic acids determined by HPLC-DAD generally decreased, with the only exception of protocatechuic acid. The risotto preparation was the most useful cooking technique to preserve anthocyanins and antioxidant activity. Our results demonstrated the importance to study cooking methods and to evaluate their impact on rice characteristics, in order to preserve its nutritional and beneficial properties.
关键词：anthocyanins; antioxidant activity; fiber; flavonoids; HPLC; phenolic acids; proteins; rice anthocyanins ; antioxidant activity ; fiber ; flavonoids ; HPLC ; phenolic acids ; proteins ; rice