Apea-Bah Franklin Brian, Li Xiang, Beta Trust
Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada.
Foods. 2021 Aug 31;10(9):2058. doi: 10.3390/foods10092058.
White rice is an important staple food globally. It is a rich source of energy but is low in dietary phenolic antioxidants. This current research aimed at providing scientific evidence for an alternative rice dish that has increased phenolic-antioxidant health-promoting potential by combining white rice with red cowpea beans and cooking with dye sorghum leaves hydrothermal extract, as a source of natural colorant. Boiled white rice and the rice-cowpea-sorghum extract dish were freeze-dried, and the free and bound phenolic compounds of raw and cooked samples were extracted. Phenolic composition, total phenolic content (TPC), and antioxidant activities (measured by 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity, Trolox equivalent antioxidant capacity, and oxygen radical absorbance capacity methods) of the raw and cooked samples were determined. Combining white rice with cowpea seeds and sorghum leaves extract significantly ( < 0.0001) increased the TPC and antioxidant activities of the rice due to the higher TPC and antioxidant activities of cowpea and sorghum leaves. Although boiling caused substantial losses of flavonoids and anthocyanins in the rice-cowpea-sorghum extract composite meal, the resulting dish had higher TPC and antioxidant activities than boiled white rice. Compositing white rice with phenolic-rich pulses can be an innovative approach to providing alternative healthy rice dishes to consumers.
白米是全球重要的主食。它是一种丰富的能量来源，但膳食酚类抗氧化剂含量较低。当前这项研究旨在为一种替代米饭菜肴提供科学依据，该菜肴通过将白米与红豇豆混合，并使用染料高粱叶水热提取物作为天然色素来源进行烹饪，从而提高酚类抗氧化剂促进健康的潜力。将煮好的白米和米 - 豇豆 - 高粱提取物菜肴进行冷冻干燥，然后提取生样和熟样中的游离酚类化合物和结合酚类化合物。测定了生样和熟样的酚类组成、总酚含量（TPC）以及抗氧化活性（通过2,2 - 二苯基 - 1 - 苦基肼自由基清除能力、Trolox等效抗氧化能力和氧自由基吸收能力方法测定）。由于豇豆和高粱叶具有较高的TPC和抗氧化活性，将白米与豇豆种子和高粱叶提取物混合显著（<0.0001）提高了米饭的TPC和抗氧化活性。尽管煮沸导致米 - 豇豆 - 高粱提取物复合餐中的黄酮类化合物和花青素大量损失，但最终菜肴的TPC和抗氧化活性仍高于煮好的白米。将白米与富含酚类的豆类混合可以成为一种为消费者提供替代健康米饭菜肴的创新方法。
