Surh Jeonghee, Koh Eunmi
J Sci Food Agric. 2014 Dec;94(15):3296-3304. doi: 10.1002/jsfa.6690.
Two cultivars of black rice were investigated for the effects of different cooking methods on anthocyanins, total phenolic compounds and antioxidant activities.
There was a significant loss of anthocyanins during cooking: roasting resulted in the greatest decrease (94%), followed by steaming (88%), pan-frying (86%) and boiling (77%). Contents of phenolic compounds decreased drastically after cooking, with significantly lower retention in the black rice cultivar that had higher amylose content. DPPH radical-scavenging activity of black rice decreased after cooking. In contrast, metal-chelating activity increased significantly after cooking. Anthocyanins showed a high positive correlation with total phenolic compounds (r2 = 0.936) but a significant negative correlation with metal-chelating activity (r2 = 0.6107).
The results indicate that cooking degraded anthocyanins and other phenolic compounds, but with a concomitant increase in phenolics from possible degradation of anthocyanins, which resulted in the enhancement of metal-chelating activity.
研究了两种黑米品种在不同烹饪方法下对花青素、总酚类化合物和抗氧化活性的影响。
烹饪过程中花青素显著损失：烘焙导致的损失最大（94%），其次是蒸煮（88%）、煎炒（86%）和水煮（77%）。烹饪后酚类化合物含量急剧下降，直链淀粉含量较高的黑米品种中酚类化合物的保留率显著较低。黑米的DPPH自由基清除活性在烹饪后降低。相比之下，烹饪后金属螯合活性显著增加。花青素与总酚类化合物呈高度正相关（r2 = 0.936），但与金属螯合活性呈显著负相关（r2 = 0.6107）。
结果表明，烹饪会使花青素和其他酚类化合物降解，但花青素可能降解产生的酚类物质会同时增加，从而导致金属螯合活性增强。
