| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7589727 | Food Chemistry | 2016 | 6 Pages |
Abstract
To elucidate the mechanism of the color deepening phenomenon involving aged red rice samples, the time-dependent changes in the color and chemical composition of four different samples (freshly harvested, as well as those stored for 1, 2, and 5Â years) were studied. A detailed study of the color change was carried out by obtaining the reflectance spectra of the samples. To investigate the underlying chemical changes, each sample was extracted with an appropriate solvent and analyzed by high-performance liquid chromatography, Folin-Ciocalteu assay, phloroglucinolysis, and mass spectrometry. A similar color change was induced via the photoirradiation of a fresh red rice sample. It is suggested that the chemical modifications of proanthocyanidins are responsible for the color change observed in red rice.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Sakina Hayashi, Emiko Yanase,