Addition of grape pomace in the hydration step of parboiling increases the antioxidant properties of rice
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 duri...
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| Veröffentlicht in: | International journal of food science & technology 2020-06, Vol.55 (6), p.2370-2380 |
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| creator | Balbinoti, Thaisa Carvalho Volpe Stafussa, Ana Paula Haminiuk, Charles Windson Isidoro Maciel, Giselle Maria Sassaki, Guilherme Lanzi Jorge, Luiz Mário de Matos Jorge, Regina Maria Matos |
| description | 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.
The conventional parboiling process decreases the bioactive compounds of rice. In order to change this nutritional disadvantage, we added grape pomace during the parboiling. An increase in the antioxidant activity was found. |
| doi_str_mv | 10.1111/ijfs.14481 |
| format | Article |
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The conventional parboiling process decreases the bioactive compounds of rice. In order to change this nutritional disadvantage, we added grape pomace during the parboiling. An increase in the antioxidant activity was found.</description><subject>1H NMR</subject><subject>Agricultural wastes</subject><subject>Amino acids</subject><subject>Anthocyanins</subject><subject>Antioxidant capacity</subject><subject>Antioxidants</subject><subject>Bioactive compounds</subject><subject>Flavonoids</subject><subject>Food Science & Technology</subject><subject>Grapes</subject><subject>industrial waste</subject><subject>Industrial wastes</subject><subject>Life Sciences & Biomedicine</subject><subject>Metabolites</subject><subject>NMR</subject><subject>Nuclear magnetic resonance</subject><subject>Parboiling</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Proline</subject><subject>Rice</subject><subject>rice fortification</subject><subject>Science & Technology</subject><subject>Secondary metabolites</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>AOWDO</sourceid><recordid>eNqNkE9LwzAYh4MoOKcXP0HBm9KZv016HMXpZOBBPZc0fbtlbE1NOnTf3mwVj2IubyDPL--PB6Frgicknnu7bsKEcK7ICRoRlomUZpScohHOBU4Fp-wcXYSwxhhTJvkI2Wld2966NnFNsvS6g6RzW20gsW3SryBZ7Wuvj0DooTtQnfaVsxvbLiNjPOgA4YjqNnJfto4z6bzrwPc2PsWItwYu0VmjNwGufuYYvc8e3oqndPHyOC-mi9QwpkjKCAA2VEsOedYwxkWmpMhZDooZrmVTyVzWuuJZjpWCXGkpoK4VayTEhGBjdDP8Gyt87CD05drtfBtXlpRjoajklETqdqCMdyF4aMrO2632-5Lg8qCyPKgsjyojfDfAn1C5JhgLrYHfQHQpcEZkTuMNH2j1f7qw_dFu4XZtH6PkJ2o3sP-jUjl_nr0O5b4BLkGXxw</recordid><startdate>202006</startdate><enddate>202006</enddate><creator>Balbinoti, Thaisa Carvalho Volpe</creator><creator>Stafussa, Ana Paula</creator><creator>Haminiuk, Charles Windson Isidoro</creator><creator>Maciel, Giselle Maria</creator><creator>Sassaki, Guilherme Lanzi</creator><creator>Jorge, Luiz Mário de Matos</creator><creator>Jorge, Regina Maria Matos</creator><general>Wiley</general><general>Wiley Subscription Services, Inc</general><scope>AOWDO</scope><scope>BLEPL</scope><scope>DTL</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0002-7884-0195</orcidid><orcidid>https://orcid.org/0000-0001-9666-1679</orcidid><orcidid>https://orcid.org/0000-0001-6460-1161</orcidid><orcidid>https://orcid.org/0000-0001-7420-168X</orcidid><orcidid>https://orcid.org/0000-0002-1432-9427</orcidid></search><sort><creationdate>202006</creationdate><title>Addition of grape pomace in the hydration step of parboiling increases the antioxidant properties of rice</title><author>Balbinoti, Thaisa Carvalho Volpe ; 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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.
The conventional parboiling process decreases the bioactive compounds of rice. In order to change this nutritional disadvantage, we added grape pomace during the parboiling. An increase in the antioxidant activity was found.</abstract><cop>HOBOKEN</cop><pub>Wiley</pub><doi>10.1111/ijfs.14481</doi><tpages>11</tpages><orcidid>https://orcid.org/0000-0002-7884-0195</orcidid><orcidid>https://orcid.org/0000-0001-9666-1679</orcidid><orcidid>https://orcid.org/0000-0001-6460-1161</orcidid><orcidid>https://orcid.org/0000-0001-7420-168X</orcidid><orcidid>https://orcid.org/0000-0002-1432-9427</orcidid></addata></record> |
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| subjects | 1H NMR Agricultural wastes Amino acids Anthocyanins Antioxidant capacity Antioxidants Bioactive compounds Flavonoids Food Science & Technology Grapes industrial waste Industrial wastes Life Sciences & Biomedicine Metabolites NMR Nuclear magnetic resonance Parboiling Phenolic compounds Phenols Proline Rice rice fortification Science & Technology Secondary metabolites |
| title | Addition of grape pomace in the hydration step of parboiling increases the antioxidant properties of rice |
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