کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6397636 1628490 2013 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of parboiling, storage and cooking on the levels of tocopherols, tocotrienols and γ-oryzanol in brown rice (Oryza sativa L.)
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Effects of parboiling, storage and cooking on the levels of tocopherols, tocotrienols and γ-oryzanol in brown rice (Oryza sativa L.)
چکیده انگلیسی

Vitamin E and γ-oryzanol display a wide range of biological activities including hypocholesterolemic, anti-inflammatory and antioxidant activities. Although white rice is far more popular worldwide, consumption of brown rice is increasing, partially on account of the presence of bioactive compounds; however, the effects of parboiling, storage and cooking on them are not well-characterized. The effects of parboiling and a 6-month storage period on the contents of vitamin E and γ-oryzanol in three brown rice cultivars grown in three different locations in Brazil were investigated. Also, their levels in branded non-parboiled and parboiled brown rice were monitored before and after cooking. Vitamin E homologues and γ-oryzanol were separated by RP-HPLC equipped with PDA and fluorescence detectors. The average levels of total tocols and γ-oryzanol in the raw brown rice cultivars studied were 25 and 188 mg/kg, respectively. Of the vitamin E homologues, γ-tocotrienol contributed with 74% of total tocols, followed by α-tocopherol, α-tocotrienol and γ-tocopherol in minor quantities. The combined processes, parboiling, storage and cooking, led to an approximate 90% reduction in tocols and only γ-tocotrienol was detectable after any of the processes. Parboiling followed by storage resulted in an approximate 40% loss of γ-oryzanol. Cooking had almost no further effect over γ-oryzanol levels in parboiled rice previously stored for 6 months.

► We study phytochemical contents in stored, parboiled and cooked brown rice. ► γ-tocotrienol corresponds to 75% of total vitamin E homologues in raw brown rice. ► Only 10% of total tocols contents remained after storage, parboiling and cooking. ► γ-oryzanol was more resistant and loss was at maximum 40% after any process.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 50, Issue 2, March 2013, Pages 676-681
نویسندگان
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