Effects of four different cooking methods on anthocyanins, total phenolics and antioxidant activity of black rice

被引:49
|
作者
Surh, Jeonghee [1 ]
Koh, Eunmi [2 ]
机构
[1] Kangwon Natl Univ, Dept Food & Nutr, Coll Hlth Sci, Samcheok 245905, Gangwon, South Korea
[2] Seoul Womens Univ, Dept Food & Nutr, Coll Nat Sci, Seoul 139774, South Korea
关键词
black rice; cooking; anthocyanin; phenolic compound; antioxidant activity; STABILITY; POLYPHENOLS; PURPLE; BLUE;
D O I
10.1002/jsfa.6690
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
BACKGROUNDTwo cultivars of black rice were investigated for the effects of different cooking methods on anthocyanins, total phenolic compounds and antioxidant activities. RESULTSThere was a significant loss of anthocyanins during cooking: roasting resulted in the greatest decrease (94%), followed by steaming (88%), pan-frying (86%) and boiling (77%). Contents of phenolic compounds decreased drastically after cooking, with significantly lower retention in the black rice cultivar that had higher amylose content. DPPH radical-scavenging activity of black rice decreased after cooking. In contrast, metal-chelating activity increased significantly after cooking. Anthocyanins showed a high positive correlation with total phenolic compounds (r(2)=0.936) but a significant negative correlation with metal-chelating activity (r(2)=0.6107). CONCLUSIONThe results indicate that cooking degraded anthocyanins and other phenolic compounds, but with a concomitant increase in phenolics from possible degradation of anthocyanins, which resulted in the enhancement of metal-chelating activity. (c) 2014 Society of Chemical Industry
引用
收藏
页码:3296 / 3304
页数:9
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