期刊
FOOD CHEMISTRY
卷 277, 期 -, 页码 119-127出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.10.053
关键词
Pigmented rice; Carotenoids; Phenolic compounds; Anthocyanins; Cooking
资金
- Italian Ministry of Agricultural, Food and Forestry Policies (MiPAAF)
The aim of this study was to fully characterize the main pigmented rice varieties, available to consumers on the Italian market, in terms of carotenoids, total phenolic compounds and anthocyanins, and to investigate the effect of cooking on these components. Lutein was the main carotenoid in all samples under investigation (0.33-4.11 mu g/g d.m.), while anthocyanins were observed only in black genotypes. Phenolic compounds were found mainly in free form, and values ranged between 544.1 and 1508.3 mg/100 g (d.m.) in raw samples. Cooking decreased significantly (p < 0.05) total lutein, free phenolic compound and anthocyanin content. In contrast, the increase of insoluble-bound phenolic compounds was observed in some samples, after cooking. The study provides data contributing to gain a better knowledge in novel food composition and enabling the estimation of dietary intake of health-promoting components.
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