Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale, 28100 Novara, Italy.
Food Res Int. 2024 Oct;194:114906. doi: 10.1016/j.foodres.2024.114906. Epub 2024 Aug 11.
Due to its high polyphenol content, black rice plays a significant role in good nutrition; however, these antioxidant compounds are affected by heat treatments required for the rice consumption. The aim of this work was to investigate how cooking affects the composition of Artemide black rice, comparing innovative methods, such as sous vide, with traditional domestic techniques (risotto and pilaf). Proteins and ashes were not affected by cooking, except for pilaf rice, where a 42 % ashes decrease was observed; fiber content increased after all cooking methods, reaching a 29 % increase in the risotto. Antioxidant activity, total polyphenols, anthocyanins and proanthocyanidins were reduced on average of 40 %, 34 %, 43 % and 39 %, respectively. Individual anthocyanins decreased, while phenolic acids and other flavonoids presented different behaviours, also depending if considered in their free or bound form. Cyanidin-3-O-glucoside was reduced up to 56 % in the sous vide cooked rice at 99 °C, and only by 45 % and 37 % in the risotto and sous vide cooked rice at 89 °C, respectively. Traditional risotto preparation and the innovative sous vide cooking at 89 °C also maintained the highest antioxidant polyphenols content, saving 63 % of the antioxidant activity in respect to the raw black rice. Concluding, these last techniques can be suggested for a better preservation of bioactive compounds.
由于黑米的多酚含量较高，在良好的营养方面发挥着重要作用；然而，这些抗氧化化合物会受到食用前所需的热处理的影响。本工作旨在研究烹饪如何影响 Artemide 黑米的成分，比较了创新方法，如 sous vide，与传统的家庭烹饪技术（烩饭和抓饭）。除了 pilaf 米饭，蛋白质和灰分不受烹饪影响，在 pilaf 米饭中观察到灰分减少了 42%；所有烹饪方法后纤维含量增加，烩饭中增加了 29%。抗氧化活性、总多酚、花青素和原花青素平均分别降低了 40%、34%、43%和 39%。个别花青素减少，而酚酸和其他类黄酮的行为不同，也取决于它们是游离形式还是结合形式。在 99°C 的 sous vide 烹饪中，矢车菊素-3-O-葡萄糖苷减少了 56%，而在 89°C 的烩饭和 sous vide 烹饪中，分别减少了 45%和 37%。传统的烩饭制备和创新的 89°C sous vide 烹饪也保持了最高的抗氧化多酚含量，与生黑米相比，抗氧化活性保存了 63%。综上所述，这些最后采用的技术可以更好地保存生物活性化合物。
