Journal
FOOD CHEMISTRY
Volume 178, Issue -, Pages 186-194Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.01.087
Keywords
Black rice; Extrusion; Phenolic content; Anthocyanin content; Antioxidant activity
Funding
- National Key Technology Research and Development Program for the 12th Five-year Plan [2012BAD33B10, 2012BAD33B08]
- National 948 project [2014-Z52]
- Special Fund for Public Welfare Industry (Agriculture) [201303071, 201403063-2]
- Innovation Capacity Construction Special Project of the Main Scientific Research Organization of Guangdong province
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The phytochemical profile and antioxidant activities of unprocessed and extruded milled fractions of black rice were investigated. Extrusion increased the free phenolics, anthocyanins and oxygen radical absorbance capacity (ORAC) and decreased the bound forms. The total phenolics, anthocyanins and ORAC increased by 12.6%, 5.4% and 19.7%, respectively, in bran. Extrusion decreased both free and bound phenolics and anthocyanins while ORAC values decreased by 46.5%, 88.4% and 33.1%, respectively, in polished rice and by 71.2%, 87.9% and 14.7%, respectively, in brown rice. A total of seven phenolics, gallic, chlorogenic, vanillic, caffeic, syringic, p-coumaric and ferulic acids, were detected in both forms. Cyanidin 3-glucoside (Cy-3-G), cyanidin 3-rutinoside and peonidin 3-glucoside were also detected with Cy-3-G found in the highest amounts in unprocessed and extruded rice bran. These results provide the basis for the development of different milled fractions of extruded black rice with balanced nutritional characteristics for today's functional food markets. (C) 2015 Published by Elsevier Ltd.
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