Effects of roasting conditions on anthocyanin total phenolic content and antioxidant capacity in pigmented and non-pigmented rice varieties

Saenchai C., . and Sreethong T., . and Rerkasem B., . and Prom-u-thai C., . and Yamuangmorn S., . Effects of roasting conditions on anthocyanin total phenolic content and antioxidant capacity in pigmented and non-pigmented rice varieties. pp. 73-82. ISSN 22317546

Roasting has been suggested to enhance the nutritional quality of many foods. The present work determined how roasting temperature (100 150 and 200C) and duration (10 and 20 min) affect anthocyanin total phenolic contents and antioxidant capacity in pigmented and non-pigmented rice. The concentration of anthocyanin in pigmented rice increased by 15 when roasted at 100C for 20 min but it dramatically decreased at higher temperature for longer time. The anthocyanin analysis profile showed that cyanidin-3-glucoside and peonidin-3-glucoside were found as the major compounds of pigmented rice in which the first compound was about 14 folds higher than the latter in both non-roasted and roasted rice. The concentration of cyanidin-3-glucoside slightly increased in the roasting rice but not for peonidin-3-glucoside. The total phenol concentration and antioxidant capacity in pigmented rice were not affected by the roasting treatments. In non-pigmented rice total phenol concentrations and DPPH activity increased with increasing roasting temperature and duration. There were significant correlations between anthocyanin and total phenol concentrations in pigmented rice and between total phenol concentration and antioxidant capacity determined by DPPH activity in non-pigmented rice. The optimum roasting temperature and time for maximising anthocyanin and total phenol was 100C for 20 min for pigmented rice and 200C for 20 min for non-pigmented rice as these treatments yielded the highest total phenol concentration and DPPH activity. The present work reveals that anthocyanin and total phenol concentrations of rice grains can be changed by roasting but the direction and magnitude of the changes depend on the temperature and duration of the treatment as well as the rice variety.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/28%20(01)%202021/DONE%2...

Abstract

Roasting has been suggested to enhance the nutritional quality of many foods. The present work determined how roasting temperature (100 150 and 200C) and duration (10 and 20 min) affect anthocyanin total phenolic contents and antioxidant capacity in pigmented and non-pigmented rice. The concentration of anthocyanin in pigmented rice increased by 15 when roasted at 100C for 20 min but it dramatically decreased at higher temperature for longer time. The anthocyanin analysis profile showed that cyanidin-3-glucoside and peonidin-3-glucoside were found as the major compounds of pigmented rice in which the first compound was about 14 folds higher than the latter in both non-roasted and roasted rice. The concentration of cyanidin-3-glucoside slightly increased in the roasting rice but not for peonidin-3-glucoside. The total phenol concentration and antioxidant capacity in pigmented rice were not affected by the roasting treatments. In non-pigmented rice total phenol concentrations and DPPH activity increased with increasing roasting temperature and duration. There were significant correlations between anthocyanin and total phenol concentrations in pigmented rice and between total phenol concentration and antioxidant capacity determined by DPPH activity in non-pigmented rice. The optimum roasting temperature and time for maximising anthocyanin and total phenol was 100C for 20 min for pigmented rice and 200C for 20 min for non-pigmented rice as these treatments yielded the highest total phenol concentration and DPPH activity. The present work reveals that anthocyanin and total phenol concentrations of rice grains can be changed by roasting but the direction and magnitude of the changes depend on the temperature and duration of the treatment as well as the rice variety.

[error in script]

Item Type:	Article
AGROVOC Term:	Rice
AGROVOC Term:	Oryza sativa
AGROVOC Term:	Roasting
AGROVOC Term:	Temperature
AGROVOC Term:	Heat treatment
AGROVOC Term:	Phenolic content
AGROVOC Term:	Antioxidants
AGROVOC Term:	Anthocyanins
AGROVOC Term:	Duration
AGROVOC Term:	Nutritional value
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9645

Actions (login required)

View Item