کد مقاله کد نشریه سال انتشار مقاله انگلیسی ترجمه فارسی نسخه تمام متن
19647 43115 2016 8 صفحه PDF ندارد دانلود کنید
عنوان انگلیسی مقاله
Phytochemicals and antioxidant capacity of natural food colorant prepared from black waxy rice bran
ترجمه فارسی عنوان
فيتوشيميايی و ظرفيت آنتی اکسيدانی رنگ های غذاي طبیعی تهيه شده از سبوس برنج موم سیاه
کلمات کلیدی
حرارت اویمیک؛ ترکیبات فنل؛ سبوس برنج موم سیاه؛ ترکیبات بیولوژیکی
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی بیو مهندسی (مهندسی زیستی)
چکیده انگلیسی

This study determined the phytochemicals in black colorant powder (BCP) prepared from black waxy rice bran, including phenolic compounds, carotenoids, total anthocyanins, and antioxidant activity. The moisture content (MC) of the rice bran was adjusted to 30% and 40% (% wet basis). Four levels of electric field strength (E) of ohmic heating were applied to assist solvent extraction (OHM-ASE) to prepare the BCP. The steaming-assisted solvent extraction (ST-ASE) and solvent extraction (RB-SE) served as controls. BCP extraction using OHM-ASE with 30% MC (E=100, 150, and 200 V/cm) and 40% MC (E=50, 100, 150, and 200 V/cm) showed higher concentrations of gallic acid (253.29–257.57 µg/g), caffeic acid (129.34–136.12 µg/g) ferulic acid (630.74–663.34 µg/g), total phenolics (187.18–201.61 µg GAE/g), lutein (70.6–72.4 µg/g), β-carotene (4.81–5.12 µg/g), and total anthocyanins (812.17–847.09 mg/100 g) than those obtained from either ST-ASE or RB-SE. The zeaxanthin and p-coumaric acid concentrations in the BCP obtained from all OHM-ASE extracts were comparable to those from ST-ASE. In addition, the BCP extracted with OHM-ASE showed the strongest antioxidant activity of all treatments. This study demonstrated that BCP prepared from OHM-ASE can be considered as a valuable source of phytochemicals with high antioxidant properties.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Bioscience - Volume 15, 1 September 2016, Pages 34–41
نویسندگان
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