The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing
Abstract
Although most rice cultivars have whitish kernel, some varieties have a red testa. Aim of this work was to compare the total antioxidant capacity (TAC) and the antioxidant chemical composition (namely tocols, γ‐oryzanols, and polyphenols) of red and white rices. In addition, the effect of milling and cooking on antioxidants was investigated in both rices. Dehulled red rice showed a TAC more than three times greater than dehulled white rice and its high TAC was essentially characterized by the presence of proanthocyanidins (PA) and associated phenolics. Milling caused a significant loss of TAC, even if red rice maintained a higher TAC. Cooking caused a further loss of antioxidants, but when there was a full uptake of cooking water by the grains (“risotto”) this loss was limited. Thus, the consumption of whole or partially milled rice cooked as risotto would be preferred to preserve its nutritional properties.
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Cites
Tannin−Protein Complexes as Radical Scavengers and Radical Sinks
Riedl, K. M., & Hagerman, A. E. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf010683h · Cited by 262
Cited by
The effect of cooking on the phytochemical content of vegetables
Palermo, M., Pellegrini, N., & Fogliano, V. (2014) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.6478 · Cited by 401
Self-citationPhenolic Compounds and Bioactivities of Pigmented Rice
Deng, G.-F., Xu, X.-R., Zhang, Y., Li, D., Gan, R.-Y., & Li, H.-B. (2013) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2010.529624 · Cited by 295
Verma, D. K., & Srivastav, P. P. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.01.007 · Cited by 223
Mattei, J., Hu, F. B., & Campos, H. (2011) · The American Journal of Clinical Nutrition · doi:10.3945/ajcn.111.013219 · Cited by 73
Metadata
- Authors
- Finocchiaro, F., Ferrari, B., Gianinetti, A., Dall'Asta, C., Galaverna, G., Scazzina, F., & Pellegrini, N.
- Venue
- Molecular Nutrition & Food Research
- Publisher
- Wiley
- Published
- 2007-08
- Volume
- 51
- Issue
- 8
- Pages
- 1006-1019
- ISSN
- 1613-4125 (ISSN-L)
- 1613-4133
- OpenAlex
- W1995108595
- Cited by
- 209
- References
- 1
- FWCI
- 1.82
- Type
- journal article
- Language
- en
- Open access
- closed
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- Finocchiaro, F., Ferrari, B., Gianinetti, A., Dall'Asta, C., Galaverna, G., Scazzina, F., & Pellegrini, N. (2007). Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing. Molecular Nutrition & Food Research. https://doi.org/10.1002/mnfr.200700011
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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