| Autor: |
Jinyan Zhu, Qiang Shi, Changhui Sun, Jinlong Hu, Nianbing Zhou, Haiyan Wei, Haohua He, Dahu Zhou, Hongcheng Zhang, Qiangqiang Xiong |
| Jazyk: |
angličtina |
| Rok vydání: |
2022 |
| Předmět: |
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| Zdroj: |
Food Chemistry: X, Vol 16, Iss , Pp 100492- (2022) |
| Druh dokumentu: |
article |
| ISSN: |
2590-1575 |
| DOI: |
10.1016/j.fochx.2022.100492 |
| Popis: |
The objective of this study was to understand the effects of processing on metabolites, flavonoids, black rice pigments and total antioxidant capacity of purple grains. The biochemical indicators and metabolites were determined before and after processing of purple grains. The results showed that the total antioxidant capacity, total phenol (TP), flavonoid (PD), oligomeric proanthocyanidin (OPC), ascorbic acid (AsA), cyanidin-3-O-glucoside (C3OG), peonidin 3-glucoside (P3G) contents of purple grains were greatly decreased after brown rice grains were processed into polished rice grains. The TP, PD, OPC, AsA, C3OG, and P3G of Yangzinuo No.1 brown rice (YZN1_B) or polished rice grains (YZN1_H) were higher than those of Yangzinuo No.2 brown rice (YZN2_B) or polished rice grains (YZN2_H). 154 differential metabolites (DMs) were identified between YZN1_B and YZN1_H. 52 DMs were identified between YZN2_B and YZN2_H. Citric acid and isocyanate are key metabolites affected during processing and have good correlations with various biochemical indicators. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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