Effects of γ-irradiation on phenolics content, antioxidant activity and physicochemical properties of whole grain rice

被引：33

作者：

Shao, Yafang ^{[1
]}

Tang, Fufu ^{[1
]}

Xu, Feifei ^{[1
]}

Wang, Yuefei ^{[2
]}

Bao, Jinsong ^{[1
]}

机构：

[1] Zhejiang Univ, Inst Nucl Agr Sci, Coll Agr & Biotechnol, Hangzhou 310029, Zhejiang, Peoples R China

[2] Zhejiang Univ, Dept Tea Sci, Hangzhou 310058, Zhejiang, Peoples R China

来源：

RADIATION PHYSICS AND CHEMISTRY | 2013年 / 85卷

关键词：

Rice (Oryza sativa); Irradiation; Phenolics; RVA viscosity; STARCH GRANULE STRUCTURE; COLOR CHARACTERISTICS; SENSORY PROPERTIES; RAY IRRADIATION; FLOUR; PLANT;

D O I：

10.1016/j.radphyschem.2013.01.022

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

Three rice genotypes with different color were gamma irradiated at a dose of 2, 4, 6, 8 and 10 kGy. The aim of this study was to investigate the effect of gamma irradiation on the phenolics content and the antioxidant activity, as well as physicochemical properties of whole grain rice. The bound phenolics content in all the genotypes were significantly increased with the increase of dose of irradiation. Gamma irradiation at high dose significantly increased the free, bound and total antioxidant activities of three rice genotypes except for the free antioxidant activities of red rice. Though the color parameters were slightly changed, these changes could not be visibly identified. Rapid visco-analyzer (RVA) viscosities and gel hardness decreased continuously with the increase of the irradiation doses. It is suggested that gamma irradiation enhanced the antioxidant potential and eating quality of whole grain rice. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：227 / 233

页数：7

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