Effects of four different cooking methods on anthocyanins, total phenolics and antioxidant activity of black rice
BACKGROUND: Two cultivars of black rice were investigated for the effects of different cooking methods on anthocyanins, total phenolic compounds and antioxidant activities. RESULTS: There was a significant loss of anthocyanins during cooking: roasting resulted in the greatest decrease (94%), followe...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2014-12, Vol.94 (15), p.3296-3304 |
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| description | BACKGROUND: Two cultivars of black rice were investigated for the effects of different cooking methods on anthocyanins, total phenolic compounds and antioxidant activities. RESULTS: There 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 (r² = 0.936) but a significant negative correlation with metal‐chelating activity (r² = 0.6107). CONCLUSION: The 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. © 2014 Society of Chemical Industry |
| doi_str_mv | 10.1002/jsfa.6690 |
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RESULTS: There 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 (r² = 0.936) but a significant negative correlation with metal‐chelating activity (r² = 0.6107). CONCLUSION: The 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. © 2014 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.6690</identifier><identifier>PMID: 25513670</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>amylose ; Amylose - analysis ; anthocyanin ; Anthocyanins ; Anthocyanins - analysis ; antioxidant activity ; Antioxidants ; Antioxidants - analysis ; black rice ; boiling ; Chelating Agents - analysis ; Cooking ; Cooking - methods ; Correlation ; Cultivars ; Degradation ; Effects ; Free Radical Scavengers - analysis ; Heating ; Hot Temperature ; Oryza - chemistry ; phenolic compound ; phenolic compounds ; Phenols - analysis ; Polyphenols ; Rice ; roasting ; Seeds - chemistry ; Steam ; Steaming</subject><ispartof>Journal of the science of food and agriculture, 2014-12, Vol.94 (15), p.3296-3304</ispartof><rights>2014 Society of Chemical Industry</rights><rights>Copyright John Wiley and Sons, Limited Dec 2014</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5470-18915cc7a69c53ef676c1df557e3bc6b04f295829ed55cb4b06e498c142fc8563</citedby><cites>FETCH-LOGICAL-c5470-18915cc7a69c53ef676c1df557e3bc6b04f295829ed55cb4b06e498c142fc8563</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.6690$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.6690$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/25513670$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Surh, Jeonghee</creatorcontrib><creatorcontrib>Koh, Eunmi</creatorcontrib><title>Effects of four different cooking methods on anthocyanins, total phenolics and antioxidant activity of black rice</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description>BACKGROUND: Two cultivars of black rice were investigated for the effects of different cooking methods on anthocyanins, total phenolic compounds and antioxidant activities. RESULTS: There 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 (r² = 0.936) but a significant negative correlation with metal‐chelating activity (r² = 0.6107). CONCLUSION: The 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. © 2014 Society of Chemical Industry</description><subject>amylose</subject><subject>Amylose - analysis</subject><subject>anthocyanin</subject><subject>Anthocyanins</subject><subject>Anthocyanins - analysis</subject><subject>antioxidant activity</subject><subject>Antioxidants</subject><subject>Antioxidants - analysis</subject><subject>black rice</subject><subject>boiling</subject><subject>Chelating Agents - analysis</subject><subject>Cooking</subject><subject>Cooking - methods</subject><subject>Correlation</subject><subject>Cultivars</subject><subject>Degradation</subject><subject>Effects</subject><subject>Free Radical Scavengers - analysis</subject><subject>Heating</subject><subject>Hot Temperature</subject><subject>Oryza - chemistry</subject><subject>phenolic compound</subject><subject>phenolic compounds</subject><subject>Phenols - analysis</subject><subject>Polyphenols</subject><subject>Rice</subject><subject>roasting</subject><subject>Seeds - chemistry</subject><subject>Steam</subject><subject>Steaming</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkkFvGyEQhVHVqnHSHvoHWqReWqmbDOwCyzGyErtR1B6cqEfEspBgrxcH1m3878PKbg6VKoXLIOabJx4PhD4QOCUA9GyZnD7lXMIrNCEgRQFA4DWa5B4tGKnoETpOaQkAUnL-Fh1RxkjJBUzQw4Vz1gwJB4dd2Ebc-nwQbT9gE8LK93d4bYf70Gaix7rPW7PTve_TNzyEQXd4c2_70HmTcrcdCR8efZsr1mbwv_2wG7WbTpsVjt7Yd-iN012y7w_1BN1eXtxM58X1z9n36fl1YVgloCC1JMwYobk0rLSOC25I6xgTtmwMb6ByVLKaStsyZpqqAW4rWZvs1pma8fIEfdnrbmJ42No0qLVPxnad7m3YJkW4qIECo-IFaCkYq_J6AUplWdWcjaqf_0GX-YH77HmkWMkZh_GaX_eUiSGlaJ3aRL_WcacIqDFdNaarxnQz-_GguG3Wtn0m_8aZgbM98Md3dvd_JXW1uDw_SBb7CZ8G-_g8oeNKcZFdq18_ZorD7Gp6M5-rReY_7Xmng9J30Sd1u6BAqvzlJB0NPQE9O8ZV</recordid><startdate>201412</startdate><enddate>201412</enddate><creator>Surh, Jeonghee</creator><creator>Koh, Eunmi</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>FBQ</scope><scope>BSCLL</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201412</creationdate><title>Effects of four different cooking methods on anthocyanins, total phenolics and antioxidant activity of black rice</title><author>Surh, Jeonghee ; Koh, Eunmi</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5470-18915cc7a69c53ef676c1df557e3bc6b04f295829ed55cb4b06e498c142fc8563</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><topic>amylose</topic><topic>Amylose - analysis</topic><topic>anthocyanin</topic><topic>Anthocyanins</topic><topic>Anthocyanins - analysis</topic><topic>antioxidant activity</topic><topic>Antioxidants</topic><topic>Antioxidants - analysis</topic><topic>black rice</topic><topic>boiling</topic><topic>Chelating Agents - analysis</topic><topic>Cooking</topic><topic>Cooking - methods</topic><topic>Correlation</topic><topic>Cultivars</topic><topic>Degradation</topic><topic>Effects</topic><topic>Free Radical Scavengers - analysis</topic><topic>Heating</topic><topic>Hot Temperature</topic><topic>Oryza - chemistry</topic><topic>phenolic compound</topic><topic>phenolic compounds</topic><topic>Phenols - analysis</topic><topic>Polyphenols</topic><topic>Rice</topic><topic>roasting</topic><topic>Seeds - chemistry</topic><topic>Steam</topic><topic>Steaming</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Surh, Jeonghee</creatorcontrib><creatorcontrib>Koh, Eunmi</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Surh, Jeonghee</au><au>Koh, Eunmi</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of four different cooking methods on anthocyanins, total phenolics and antioxidant activity of black rice</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>2014-12</date><risdate>2014</risdate><volume>94</volume><issue>15</issue><spage>3296</spage><epage>3304</epage><pages>3296-3304</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>BACKGROUND: Two cultivars of black rice were investigated for the effects of different cooking methods on anthocyanins, total phenolic compounds and antioxidant activities. RESULTS: There 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 (r² = 0.936) but a significant negative correlation with metal‐chelating activity (r² = 0.6107). CONCLUSION: The 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. © 2014 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>25513670</pmid><doi>10.1002/jsfa.6690</doi><tpages>9</tpages></addata></record> |
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| subjects | amylose Amylose - analysis anthocyanin Anthocyanins Anthocyanins - analysis antioxidant activity Antioxidants Antioxidants - analysis black rice boiling Chelating Agents - analysis Cooking Cooking - methods Correlation Cultivars Degradation Effects Free Radical Scavengers - analysis Heating Hot Temperature Oryza - chemistry phenolic compound phenolic compounds Phenols - analysis Polyphenols Rice roasting Seeds - chemistry Steam Steaming |
| title | Effects of four different cooking methods on anthocyanins, total phenolics and antioxidant activity of black rice |
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