title: Effects of the traditional method and an alternative parboiling process on the fatty acids, vitamin E, γ-oryzanol and phenolic acids of glutinous rice.
abstract: The impacts of traditional and alternative parboiling processes on the concentrations of fatty acids, tocopherol, tocotrienol, γ-oryzanol and phenolic acids in glutinous rice were investigated. Differences between the two methods were the soaking temperatures and the steaming methods. Results showed that parboiling processes significantly increased the concentrations of saturated fatty acids (SFA), mono-unsaturated fatty acids (MUFA), γ-oryzanol, γ-tocotrienol and total phenolic acids (TPA) in glutinous rice, while α-tocopherol, γ-tocopherol and polyunsaturated fatty acids (PUFA) decreased (p<0.05). Both the traditional and alternative parboiling methods increased the levels of γ-oryzanol by three or fourfold compared with the level of γ-oryzanol in raw rice. Parboiling caused both adverse and favorable effects on phenolic acids content (p<0.05). We found that glutinous rice, parboiled using our newly developed method, had higher levels of PUFA, total vitamin E, γ-oryzanol, hydrobenzoic acid, hydroxycinnamic acid and TPA compared to the traditional method.
authors.affiliation: Research Unit of Process and Product Development of Functional Foods, Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Mahasarakham 44100, Thailand.
authors.forename: Pornpisanu
authors.initials: P
authors.lastname: Thammapat
authors.affiliation: Research Unit of Drying Technology for Agricultural Products, Faculty of Engineering, Mahasarakham University, Mahasarakham 44150, Thailand.
authors.forename: Naret
authors.initials: N
authors.lastname: Meeso
authors.affiliation: Research Unit of Process and Product Development of Functional Foods, Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Mahasarakham 44100, Thailand. Electronic address: sirithons@hotmail.com.
authors.forename: Sirithon
authors.initials: S
authors.lastname: Siriamornpun
mesh_terms: D002839:Chromans / Q000032:analysis*; D005231:Fatty Acids, Unsaturated / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D062385:Hydroxybenzoates / Q000032:analysis*; D012275:Oryza / Q000737:chemistry*; D010666:Phenylpropionates / Q000032:analysis*; D013696:Temperature; D014810:Vitamin E / Q000031:analogs & derivatives* / Q000032:analysis
chemical_list: D002839:Chromans; D005231:Fatty Acids, Unsaturated; D062385:Hydroxybenzoates; D010666:Phenylpropionates; D014810:Vitamin E; C013649:plastochromanol 8; C017616:phenolic acid; C013172:gamma-oryzanol
keywords: Bioactive substances; Parboiled rice; Pressure; Salt; Temperature