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Cooking of Artemide Black Rice: Impact on Proximate Composition and Phenolic Compounds
The consumption of black rice has grown in recent years due to its particular organoleptic properties and high content of antioxidant polyphenols, which make it a sort of natural functional food. However, heat treatment applied during cooking can influence the content and the composition of antioxid...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8068815/ https://www.ncbi.nlm.nih.gov/pubmed/33920178 http://dx.doi.org/10.3390/foods10040824 |
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author | Colasanto, Antonio Travaglia, Fabiano Bordiga, Matteo Monteduro, Stefania Arlorio, Marco Coïsson, Jean Daniel Locatelli, Monica |
author_facet | Colasanto, Antonio Travaglia, Fabiano Bordiga, Matteo Monteduro, Stefania Arlorio, Marco Coïsson, Jean Daniel Locatelli, Monica |
author_sort | Colasanto, Antonio |
collection | PubMed |
description | The consumption of black rice has grown in recent years due to its particular organoleptic properties and high content of antioxidant polyphenols, which make it a sort of natural functional food. However, heat treatment applied during cooking can influence the content and the composition of antioxidant components, particularly anthocyanins, the main compounds of black rice, responsible for its color. The aim of this work was to evaluate the impact of different cooking techniques (boiling, microwaves oven, under pressure pot and risotto preparation) on the chemical and nutritional composition of the Italian Artemide black rice. Different cooking methods had significant and different impact on rice composition. Proximate composition was not affected by cooking, except for moisture, which increased, and fiber content, which decreased. Total polyphenols, total anthocyanin content, and antioxidant capacity were reduced; moreover, anthocyanins and phenolic acids determined by HPLC-DAD generally decreased, with the only exception of protocatechuic acid. The risotto preparation was the most useful cooking technique to preserve anthocyanins and antioxidant activity. Our results demonstrated the importance to study cooking methods and to evaluate their impact on rice characteristics, in order to preserve its nutritional and beneficial properties. |
format | Online Article Text |
id | pubmed-8068815 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-80688152021-04-26 Cooking of Artemide Black Rice: Impact on Proximate Composition and Phenolic Compounds Colasanto, Antonio Travaglia, Fabiano Bordiga, Matteo Monteduro, Stefania Arlorio, Marco Coïsson, Jean Daniel Locatelli, Monica Foods Article The consumption of black rice has grown in recent years due to its particular organoleptic properties and high content of antioxidant polyphenols, which make it a sort of natural functional food. However, heat treatment applied during cooking can influence the content and the composition of antioxidant components, particularly anthocyanins, the main compounds of black rice, responsible for its color. The aim of this work was to evaluate the impact of different cooking techniques (boiling, microwaves oven, under pressure pot and risotto preparation) on the chemical and nutritional composition of the Italian Artemide black rice. Different cooking methods had significant and different impact on rice composition. Proximate composition was not affected by cooking, except for moisture, which increased, and fiber content, which decreased. Total polyphenols, total anthocyanin content, and antioxidant capacity were reduced; moreover, anthocyanins and phenolic acids determined by HPLC-DAD generally decreased, with the only exception of protocatechuic acid. The risotto preparation was the most useful cooking technique to preserve anthocyanins and antioxidant activity. Our results demonstrated the importance to study cooking methods and to evaluate their impact on rice characteristics, in order to preserve its nutritional and beneficial properties. MDPI 2021-04-10 /pmc/articles/PMC8068815/ /pubmed/33920178 http://dx.doi.org/10.3390/foods10040824 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Colasanto, Antonio Travaglia, Fabiano Bordiga, Matteo Monteduro, Stefania Arlorio, Marco Coïsson, Jean Daniel Locatelli, Monica Cooking of Artemide Black Rice: Impact on Proximate Composition and Phenolic Compounds |
title | Cooking of Artemide Black Rice: Impact on Proximate Composition and Phenolic Compounds |
title_full | Cooking of Artemide Black Rice: Impact on Proximate Composition and Phenolic Compounds |
title_fullStr | Cooking of Artemide Black Rice: Impact on Proximate Composition and Phenolic Compounds |
title_full_unstemmed | Cooking of Artemide Black Rice: Impact on Proximate Composition and Phenolic Compounds |
title_short | Cooking of Artemide Black Rice: Impact on Proximate Composition and Phenolic Compounds |
title_sort | cooking of artemide black rice: impact on proximate composition and phenolic compounds |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8068815/ https://www.ncbi.nlm.nih.gov/pubmed/33920178 http://dx.doi.org/10.3390/foods10040824 |
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