Zaupa Maria, Calani Luca, Del Rio Daniele, Brighenti Furio, Pellegrini Nicoletta
Department of Food Science, Human Nutrition Unit, University of Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy.
Department of Food Science, Human Nutrition Unit, University of Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy.
Food Chem. 2015 Nov 15;187:338-47. doi: 10.1016/j.foodchem.2015.04.055. Epub 2015 Apr 21.
In the recent years, the pigmented rice varieties are becoming more popular due to their antioxidant properties and phenolic content. In this study, we characterized the antioxidant capacity (TAC) and the phenolic profile in white, red and black rice varieties, and evaluated the effect of two cooking methods (i.e. "risotto" and boiling) on these compounds. Before the cooking, all the varieties contained several phenolic acids, whereas anthocyanins and flavonols were peculiar of black rice and flavan-3-ols of red rice. Among the rice varieties, the black had the highest TAC value. The content of (poly)phenolic compounds and TAC decreased after cooking in all three varieties, but to a lesser extent after the risotto method. As a consequence, the risotto cooking, which allows a complete absorption of water, would be a good cooking method to retain (poly)phenolic compounds and TAC in pigmented and non-pigmented whole-meal rice.
近年来，由于其抗氧化特性和酚类含量，有色水稻品种越来越受欢迎。在本研究中，我们对白色、红色和黑色水稻品种的抗氧化能力（TAC）和酚类成分进行了表征，并评估了两种烹饪方法（即“意大利烩饭”和水煮）对这些化合物的影响。在烹饪前，所有品种都含有几种酚酸，而花青素和黄酮醇是黑米所特有的，黄烷 - 3 - 醇是红米所特有的。在水稻品种中，黑色品种的TAC值最高。在所有三个品种中，烹饪后（多）酚类化合物的含量和TAC都有所下降，但采用意大利烩饭法后下降幅度较小。因此，能使水分完全吸收的意大利烩饭烹饪法，将是一种在有色和无色全麦大米中保留（多）酚类化合物和TAC的良好烹饪方法。
