Yu Jing, Zheng Xin, Zhu Dawei, Xu Qingyu, Xu Feifei, Chen Mingxue, Meng Lingqi, Shao Yafang
China National Rice Research Institute, Hangzhou 310006, Zhejiang, China.
Institute of Nuclear Agricultural Sciences, Zhejiang University, Zijingang Campus, Hangzhou 310029, Zhejiang, China.
Food Chem X. 2024 Sep 10;24:101821. doi: 10.1016/j.fochx.2024.101821. eCollection 2024 Dec 30.
Polyphenols, a major bioactive constituent in rice grain, require processing and digestion before being absorbed by human body. Free and bound phenolics, flavonoids and their antioxidant activities in non-pigmented, red and black rice after cooking and INFOGEST digestions of oral, gastric and intestinal phases were investigated. It showed that cooking caused great losses of polyphenols and antioxidant activity. Free ferulic, isoferulic and -coumaric acid in most rice were highest at intestinal phase ( < 0.05). Bound ferulic acid in three colored rice, bound -coumaric acid in black rice and catechin in red rice were higher at oral and/or gastric phase. After cooking, total flavonoids of non-pigmented and pigmented rice were highest at intestinal and gastric phase, respectively. Cyanidin---glucoside, peonidin---glucoside and quercetin peaked at intestinal phase in black rice. It suggested that black rice has a greater potential to be used in meal balance and functional product development.
多酚是稻米中的主要生物活性成分，需经过加工和消化才能被人体吸收。研究了非色素米、红米和黑米在烹饪以及INFOGEST模拟口腔、胃和肠道阶段消化后游离和结合酚类、黄酮类及其抗氧化活性。结果表明，烹饪导致多酚和抗氧化活性大量损失。大多数稻米中的游离阿魏酸、异阿魏酸和对香豆酸在肠道阶段含量最高（P<0.05）。三种有色米中的结合阿魏酸、黑米中的结合对香豆酸和红米中的儿茶素在口腔和/或胃阶段含量较高。烹饪后，非色素米和色素米的总黄酮分别在肠道和胃阶段含量最高。黑米中的矢车菊素-3-葡萄糖苷、芍药素-3-葡萄糖苷和槲皮素在肠道阶段达到峰值。这表明黑米在膳食平衡和功能性产品开发方面具有更大的应用潜力。
