کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7591191 | 1492104 | 2015 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking
ترجمه فارسی عنوان
ویژگی های کل ظرفیت آنتی اکسیدانی و ترکیبات (پلی) فنلی مختلف ارقام مختلف برنج و تغییرات آنها در طول پخت و پز خانگی
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
Sinapic acid (PubChem CID: 637775)Cyanidin 3-O-glucoside (PubChem CID: 12303203)Cyanidin 3-O-rutinoside (PubChem CID: 441674)(+)-catechin (PubChem CID: 9064) - (+) - کاتچین (PubChem CID: 9064)p-Coumaric acid (PubChem CID: 637542) - p-Coumaric اسید (PubChem CID: 637542)Protocatechuic acid (PubChem CID: 72) - اسید Protocatechuic (PubChem CID: 72)Ferulic acid (PubChem CID: 445858) - اسید فرولیک (PubChem CID: 445858)Pigmented rice - برنج رنگدانهTotal antioxidant capacity - ظرفیت آنتی اکسیدانی کلDomestic cooking - پخت و پز داخلی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
In the recent years, the pigmented rice varieties are becoming more popular due to their antioxidant properties and phenolic content. In this study, we characterized the antioxidant capacity (TAC) and the phenolic profile in white, red and black rice varieties, and evaluated the effect of two cooking methods (i.e. “risotto” and boiling) on these compounds. Before the cooking, all the varieties contained several phenolic acids, whereas anthocyanins and flavonols were peculiar of black rice and flavan-3-ols of red rice. Among the rice varieties, the black had the highest TAC value. The content of (poly)phenolic compounds and TAC decreased after cooking in all three varieties, but to a lesser extent after the risotto method. As a consequence, the risotto cooking, which allows a complete absorption of water, would be a good cooking method to retain (poly)phenolic compounds and TAC in pigmented and non-pigmented whole-meal rice.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 187, 15 November 2015, Pages 338-347
Journal: Food Chemistry - Volume 187, 15 November 2015, Pages 338-347
نویسندگان
Maria Zaupa, Luca Calani, Daniele Del Rio, Furio Brighenti, Nicoletta Pellegrini,