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http://krishi.icar.gov.in/jspui/handle/123456789/70293| Title: | Effect of different processing technologies on phenolic acids, flavonoids and other antioxidants content in pigmented rice |
| Other Titles: | Not Available |
| Authors: | Bagchi TB, Chattopadhyay K, Sivashankari M, Roy S, Kumar A, Biswas T, Pal S. ot Available |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR-NRRI, Cuttack, Odisha |
| Published/ Complete Date: | 2021-06-01 |
| Project Code: | Not Available |
| Keywords: | Pigmented rice chemistry |
| Publisher: | Not Available |
| Citation: | Not Available |
| Series/Report no.: | Not Available; |
| Abstract/Description: | NRice is consumed in the form of different products. The present study reported the extractable and free form of phenolic acids and flavonoid profile from different processed products (popped, beaten, puffed and boiled rice) of four black rice cultivars (Chakhao, Kalobhat, Mamihunger. Manipuri Black) along with a white rice variety (Swarna sub-1) as reference. In addition, vitamin-E, γ-oryzanol, anthocyanin, phytic acids and antioxidant activity were also examined. The HPLC-PDA analysis of phenol extracts detected 14 phenolic compounds comprising of 4 hydroxybenzoic acid, 5 hydroxycinnamic acid and 5 flavonoids in most of the products with their higher content in black rice based products than that of reference cultivar. Among the different products, popped rice ranked first in terms of mean phenolic compounds (467.74 μg/g) of which 54% occurring in free form, vitamin-E, γ-oryzanol and antioxidant activity. Boiled rice had the least amount of all these components. Based on PCA, popped rice of MN was identified as a promising product that could contribute to potential health benefits.ot Available |
| Description: | Not Available |
| ISSN: | Not Available |
| Type(s) of content: | Journal |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Journal of Cereal Science |
| Journal Type: | Research |
| NAAS Rating: | 9.61 |
| Impact Factor: | 3.616 |
| Volume No.: | Not Available |
| Page Number: | Not Available |
| Name of the Division/Regional Station: | CPB Division |
| Source, DOI or any other URL: | Not Available |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/70293 |
| Appears in Collections: | CS-NRRI-Publication |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Journal of Cereal science2021-TBB.pdf | 1.62 MB | Adobe PDF | View/Open |
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