Colasanto Antonio, Travaglia Fabiano, Bordiga Matteo, Monteduro Stefania, Arlorio Marco, Coïsson Jean Daniel, Locatelli Monica
Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale "A. Avogadro", 28100 Novara, Italy.
Foods. 2021 Apr 10;10(4):824. doi: 10.3390/foods10040824.
The consumption of black rice has grown in recent years due to its particular organoleptic properties and high content of antioxidant polyphenols, which make it a sort of natural functional food. However, heat treatment applied during cooking can influence the content and the composition of antioxidant components, particularly anthocyanins, the main compounds of black rice, responsible for its color. The aim of this work was to evaluate the impact of different cooking techniques (boiling, microwaves oven, under pressure pot and risotto preparation) on the chemical and nutritional composition of the Italian Artemide black rice. Different cooking methods had significant and different impact on rice composition. Proximate composition was not affected by cooking, except for moisture, which increased, and fiber content, which decreased. Total polyphenols, total anthocyanin content, and antioxidant capacity were reduced; moreover, anthocyanins and phenolic acids determined by HPLC-DAD generally decreased, with the only exception of protocatechuic acid. The risotto preparation was the most useful cooking technique to preserve anthocyanins and antioxidant activity. Our results demonstrated the importance to study cooking methods and to evaluate their impact on rice characteristics, in order to preserve its nutritional and beneficial properties.
近年来，黑米的消费量有所增长，这归因于其独特的感官特性以及抗氧化多酚的高含量，使其成为一种天然的功能性食品。然而，烹饪过程中的热处理会影响抗氧化成分的含量和组成，尤其是花青素，黑米的主要化合物，决定了其颜色。这项工作的目的是评估不同烹饪技术（水煮、微波炉、高压锅和意大利烩饭制备）对意大利阿尔泰米德黑米化学和营养成分的影响。不同的烹饪方法对大米成分有显著且不同的影响。除了水分增加和纤维含量降低外，近似成分不受烹饪影响。总多酚、总花青素含量和抗氧化能力降低；此外，通过HPLC-DAD测定的花青素和酚酸通常会减少，只有原儿茶酸除外。意大利烩饭制备是保留花青素和抗氧化活性最有效的烹饪技术。我们的结果表明，研究烹饪方法并评估其对大米特性的影响非常重要，以便保留其营养和有益特性。
