Antioxidant and in vitro digestion property of black rice (Oryza sativa L.): a comparison study between whole grain and rice bran
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Hui Zhang
Abstract
A comparison study between whole grain and rice bran to evaluate the antioxidant activity and starch digestion property of black rice was conducted. Total phenolics content (TPC) and total anthocyanins content (TAC) analysis found that TPC and TAC contribution of rice bran to the whole grain were over 73 and 91%, respectively. Cyanidin-3-glucoside with minor peonidin-3-glucoside were identified in all whole grain and rice bran samples by HPLC-ESI-MS. The rice bran exhibited much stronger antioxidant activities than the whole grain, acting as the major antioxidant contributor to the black rice due to the high levels of TPC and TAC. In vitro digestion analysis found that rice bran could significantly decrease the digestibility and predicted glycemic index (pGI) of rice flour by lowering the rapid digestion starch and increasing the resistant starch (RS). This study revealed that rice bran could be a potential edible resource of phenolic-enriched antioxidant and glycemic regulator in food industry.
Funding source: Key Research & Development Project of Shandong Province
Award Identifier / Grant number: 2018YYSP003
Funding source: Shanghai Agriculture Applied Technology Development Program, China
Award Identifier / Grant number: 2019-02-08-00-07-F01152
Funding source: National Natural Science Foundation of China
Award Identifier / Grant number: 31601428
Author contribution: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
Research funding: The financial support for this study by the National Natural Science Foundation of China (No: 31601428), and Shanghai Agriculture Applied Technology Development Program, China (No. 2019-02-08-00-07-F01152), and Key Research & Development Project of Shandong Province (No. 2018YYSP003) is gratefully acknowledged.
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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Articles in the same Issue
- Articles
- Comparison of different drying methods on Chinese yam: changes in physicochemical properties, bioactive components, antioxidant properties and microstructure
- Antioxidant and in vitro digestion property of black rice (Oryza sativa L.): a comparison study between whole grain and rice bran
- Process for production of microencapsulated anthocyanin pigments from Rosa pimpinellifolia L. fruits: optimization of aqueous two-phase extraction, microencapsulation by spray and freeze-drying, and storage stability evaluation
- Effect of high pressure processing on the microstructure, myofibrillar protein oxidation, and volatile compounds of sauce lamb tripe
- Impact of octenyl succinic anhydride (OSA) modified starch on the particle size distribution and rheological properties of xanthan gum in aqueous solutions
- Isolation, screening, identification and tolerance of yeast in cherry wine lees
- Numerical simulation of conductive heat transfer in canned celery stew and retort program adjustment by computational fluid dynamics (CFD)
- Preparation and characterization of double-coated probiotic bacteria via a fluid-bed process: a case study on Lactobacillus reuteri
