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Influence of Cooking on Anthocyanins in Black Rice (Oryza sativa L. japonica var. SBR)
Abstract
The composition and thermal stability of anthocyanins in black rice (Oryza sativa L. japonica var. SBR) produced in California were investigated. Six anthocyanin pigments were identified and quantified by high performance liquid chromatography using photo diode-array detection (HPLC-PDA) and electrospray ionization mass spectrometry [LC-(ESI)MS/MS]. The predominant anthocyanins are cyanidin-3-glucoside (572.47 microg/g; 91.13% of total) and peonidin-3-glucoside (29.78 microg/g; 4.74% of total). Minor constituents included three cyanidin-dihexoside isomers and one cyanidin hexoside. Thermal stability of anthocyanins was assessed in rice cooked using a rice cooker, pressure cooker, or on a gas range. All cooking methods caused significant (P < 0.001) decreases in the anthocyanins identified. Pressure cooking resulted in the greatest loss of cyanidin-3-glucoside (79.8%) followed by the rice cooker (74.2%) and gas range (65.4%). Conversely, levels of protocatechuic acid increased 2.7 to 3.4 times in response to all cooking methods. These findings indicate that cooking black rice results in the thermal degradation of cyanidin-3-glucoside and concomitant production of protocatechuic acid.
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Citations
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
Phenolic 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
Metadata
- Authors
- Hiemori, M., Koh, E., & Mitchell, A. E.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2009-02-17
- Volume
- 57
- Issue
- 5
- Pages
- 1908-1914
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2010801700
- Cited by
- 187
- References
- 0
- FWCI
- 2.24
- Type
- journal article
- Language
- en
- Open access
- closed
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- Hiemori, M., Koh, E., & Mitchell, A. E. (2009). Influence of Cooking on Anthocyanins in Black Rice (Oryza sativa L. japonica var. SBR). Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf803153z
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