Shozib Habibul Bari, Islam Md Mariful, Mahmud Sultan Abu Saleh, Bari Md Nazmul, Akter Nasima, Jahan Saima, Hosen Shakir, Hossain Mohammad Nazir, Nabi A H M Nurun, Siddiquee Muhammad Ali, Haque Md Manjurul
Grain Quality and Nutrition Division, Bangladesh Rice Research Institute, Gazipur 1701, Bangladesh.
Entomology Division, Bangladesh Rice Research Institute, Gazipur 1701, Bangladesh.
Saudi J Biol Sci. 2021 Dec;28(12):7472-7480. doi: 10.1016/j.sjbs.2021.08.042. Epub 2021 Aug 23.
Black pericarp rice has recently become popular among rice consumers for its diverse health benefits specially anti-cancer effect. Cyanidin-3-Glucosides (C3G), an prominant bioactive component of anthocyanins which is abundantly present in black pericarp rice.
We investigated, how effectively it can be used to fortify Cyanidin-3-Glucosides (C3G) content in red and white pericarp polished rice or rice based bakery products for more nutritional value.
In the present study, we have characterized several black pericarp rice cultivars along with some red pericarp and white pericarp rice cultivars by physicochemical including mineral profiling, and quantified the C3G by UFLC and LCMS.
C3G content was significantly reduced from raw rice to cooked rice condition. All the black pericarp rice cultivars synthesized C3G, while this content was not detected in red and white pericarp rice cultivars. However, when 25% of black pericarp rice were mixed with 75% red or white pericarp polished rice, C3G content was significantly retained in cooked rice conditions. Formulation of rice-based bakery food product using black pericarp rice powder was also remarkably retained the C3G content as compared to that of cooking. Black rice is harder in texture, difficult to digest and needs higher energy for cooking. Therefore, we tried to circumvent these challenges by fortifying 25% of black pericarp rice with white or red pericarp rice.
Fortification of C3G enriched black rice (25%) with red or white pericarp rice (75%) might bring a better nutritional quality in both cooking and baking condition. This may lead a way to the effective management of the non-communicable disease such as cancer for common rice consuming population.
黑皮稻最近在大米消费者中很受欢迎，因为它具有多种健康益处，特别是抗癌作用。花青素-3-葡萄糖苷（C3G）是花青素的一种主要生物活性成分，大量存在于黑皮稻中。
我们研究了它能多有效地用于强化红皮和白皮精米或米制烘焙产品中的花青素-3-葡萄糖苷（C3G）含量，以提高营养价值。
在本研究中，我们通过包括矿物质分析在内的理化方法对几个黑皮稻品种以及一些红皮和白皮稻品种进行了表征，并通过超高效液相色谱（UFLC）和液相色谱-质谱联用（LCMS）对C3G进行了定量分析。
从生米到熟米状态，C3G含量显著降低。所有黑皮稻品种都能合成C3G，而在红皮和白皮稻品种中未检测到该含量。然而，当25%的黑皮稻与75%的红皮或白皮精米混合时，在熟米状态下C3G含量显著保留。与烹饪相比，使用黑皮稻米粉制作米制烘焙食品也能显著保留C3G含量。黑米质地较硬，难以消化，烹饪时需要更高的能量。因此，我们试图通过用白皮或红皮稻强化25%的黑皮稻来克服这些挑战。
用红皮或白皮稻（75%）强化富含C3G的黑米（25%）在烹饪和烘焙条件下可能会带来更好的营养品质。这可能为普通食米人群有效管理诸如癌症等非传染性疾病开辟一条道路。
