Addition of grape pomace in the hydration step of parboiling increases the antioxidant properties of rice

被引：22

作者：

Balbinoti, Thaisa Carvalho Volpe ^{[1
,2
]}

Stafussa, Ana Paula ^{[2
,3
]}

Haminiuk, Charles Windson Isidoro ^{[2
,4
]}

Maciel, Giselle Maria ^{[4
]}

Sassaki, Guilherme Lanzi ^{[5
]}

Jorge, Luiz Mario de Matos ^{[6
]}

Jorge, Regina Maria Matos ^{[2
]}

机构：

[1] Univ Fed Mato Grosso do Sul, Fac Ciencias Farmaceut Alimentos & Nutr, BR-79070900 Campo Grande, MS, Brazil

[2] Univ Fed Parana, Programa Posgrad Engn Alimentos, BR-81531980 Curitiba, Parana, Brazil

[3] Univ Estadual Maringa, Programa Posgrad Ciencia Alimentos, BR-7020900 Maringa, Parana, Brazil

[4] Univ Tecnol Fed Parana, Programa Posgrad Ciencia & Tecnol Ambiental, Dept Acad Quim & Biol DAQBi, Campus Curitiba, BR-81280340 Curitiba, Parana, Brazil

[5] Univ Fed Parana, Dept Bioquim, BR-81531980 Curitiba, Parana, Brazil

[6] Univ Estadual Maringa, Programa Posgrad Engn Quim, BR-87020900 Maringa, Parana, Brazil

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2020年 / 55卷 / 06期

关键词：

Antioxidant capacity; industrial waste; rice fortification; H-1; NMR; PHENOLIC-COMPOUNDS; PURPLE; ACIDS; NMR;

D O I：

10.1111/ijfs.14481

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The conventional parboiling process decreases the total phenolic compounds (TPC) and the antioxidant activity (AA) of rice. In order to change this nutritional disadvantage, in this research we have proposed an unusual solution. Here, we added grape pomace (agro-industrial waste) in the process during the parboiling as a source of bioactive compounds (BC). An increase in the concentrations of TPC, flavonoids anthocyanins and antioxidant activity was found. Moreover, there was slightly change in the final colour of the rice (which tended towards red) in addition to added proline (NMR spectra), which is an amino acid that is characteristic of grapes. Therefore, we concluded that it is possible to improve the functionality of parboiled rice with the addition of grape pomace, besides promoting the valorisation and use of an agro-industrial waste rich in secondary metabolites.

引用

页码：2370 / 2380

页数：11

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