title: Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing.
abstract: Although most rice cultivars have whitish kernel, some varieties have a red testa. Aim of this work was to compare the total antioxidant capacity (TAC) and the antioxidant chemical composition (namely tocols, gamma-oryzanols, and polyphenols) of red and white rices. In addition, the effect of milling and cooking on antioxidants was investigated in both rices. Dehulled red rice showed a TAC more than three times greater than dehulled white rice and its high TAC was essentially characterized by the presence of proanthocyanidins (PA) and associated phenolics. Milling caused a significant loss of TAC, even if red rice maintained a higher TAC. Cooking caused a further loss of antioxidants, but when there was a full uptake of cooking water by the grains ("risotto") this loss was limited. Thus, the consumption of whole or partially milled rice cooked as risotto would be preferred to preserve its nutritional properties.
authors.affiliation: C.R.A. - Experimental Institute for Cereal Research, Italy. fin.fra@libero.it
authors.forename: Franca
authors.initials: F
authors.lastname: Finocchiaro
authors.forename: Barbara
authors.initials: B
authors.lastname: Ferrari
authors.forename: Alberto
authors.initials: A
authors.lastname: Gianinetti
authors.forename: Chiara
authors.initials: C
authors.lastname: Dall'asta
authors.forename: Gianni
authors.initials: G
authors.lastname: Galaverna
authors.forename: Francesca
authors.initials: F
authors.lastname: Scazzina
authors.forename: Nicoletta
authors.initials: N
authors.lastname: Pellegrini
mesh_terms: D000975:Antioxidants / Q000032:analysis* / Q000494:pharmacology*; D002851:Chromatography, High Pressure Liquid; D003373:Coumaric Acids / Q000032:analysis; D005419:Flavonoids / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D009753:Nutritive Value; D012275:Oryza / Q000737:chemistry*; D010636:Phenols / Q000032:analysis; D010666:Phenylpropionates / Q000032:analysis; D059808:Polyphenols; D012639:Seeds / Q000737:chemistry*; D021241:Spectrometry, Mass, Electrospray Ionization
chemical_list: D000975:Antioxidants; D003373:Coumaric Acids; D005419:Flavonoids; D010636:Phenols; D010666:Phenylpropionates; D059808:Polyphenols; C013172:gamma-oryzanol