Finocchiaro Franca, Ferrari Barbara, Gianinetti Alberto, Dall'asta Chiara, Galaverna Gianni, Scazzina Francesca, Pellegrini Nicoletta
C.R.A. - Experimental Institute for Cereal Research, Italy.
Mol Nutr Food Res. 2007 Aug;51(8):1006-19. doi: 10.1002/mnfr.200700011.
Although most rice cultivars have whitish kernel, some varieties have a red testa. Aim of this work was to compare the total antioxidant capacity (TAC) and the antioxidant chemical composition (namely tocols, gamma-oryzanols, and polyphenols) of red and white rices. In addition, the effect of milling and cooking on antioxidants was investigated in both rices. Dehulled red rice showed a TAC more than three times greater than dehulled white rice and its high TAC was essentially characterized by the presence of proanthocyanidins (PA) and associated phenolics. Milling caused a significant loss of TAC, even if red rice maintained a higher TAC. Cooking caused a further loss of antioxidants, but when there was a full uptake of cooking water by the grains ("risotto") this loss was limited. Thus, the consumption of whole or partially milled rice cooked as risotto would be preferred to preserve its nutritional properties.
虽然大多数水稻品种的谷粒呈白色，但有些品种的种皮是红色的。这项工作的目的是比较红米和白米的总抗氧化能力（TAC）以及抗氧化化学成分（即生育三烯酚、γ-谷维素和多酚）。此外，还研究了碾磨和烹饪对两种大米抗氧化剂的影响。脱壳红米的TAC比脱壳白米高出三倍多，其高TAC主要是由于原花青素（PA）和相关酚类物质的存在。碾磨导致TAC显著损失，即使红米仍保持较高的TAC。烹饪导致抗氧化剂进一步损失，但当谷物完全吸收烹饪用水（“意大利烩饭”）时，这种损失是有限的。因此，为了保持其营养特性，最好食用整粒或部分碾磨的大米并煮成意大利烩饭。
