title: Effect of parboiling on phytochemical content, antioxidant activity and physicochemical properties of germinated red rice.
abstract: In order to improve functional properties and palatability of germinated red rice, this study investigated differences in phytochemicals and physicochemical properties of germinated red rice at 2, 5, 10, 15min of parboiling. Total free phenolic content and antioxidant activity of germinated red rice parboiled for 5 and 15min was higher than that of germinated red rice. Free p-coumaric acid increased from 0.20 to 0.67mg/100g with parboiling time increasing from 5 to 15min. Bound vanillic (0.17-0.27mg/100g) and p-coumaric acid (6.56-8.59mg/100g) had higher levels at 0, 2, or 5min. During 15min of parboiling, color difference (ΔE) increased from 0.58 to 9.09, heat enthalpy (ΔH) decreased from 4.69 to 1.94J/g, and internal structure of rice was destroyed. Overall, parboiling time of less than 5min was suitable to improve the quality of germinated red rice.
authors: China National Rice Research Institute, Hangzhou 310006, China.
authors: Zhanqiang
authors: Z
authors: Hu
authors: College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210046, China.
authors: Xiaozhi
authors: X
authors: Tang
authors: College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210046, China.
authors: Junfei
authors: J
authors: Liu
authors: China National Rice Research Institute, Hangzhou 310006, China.
authors: Zhiwei
authors: Z
authors: Zhu
authors: China National Rice Research Institute, Hangzhou 310006, China. Electronic address: yafang_shao@126.com.
authors: Yafang
authors: Y
authors: Shao
mesh_terms: D003373:Coumaric Acids; D018525:Germination; D006358:Hot Temperature; D012275:Oryza / Q000737:chemistry*; D010084:Oxidation-Reduction; D010636:Phenols / Q000032:analysis; D064209:Phytochemicals / Q000032:analysis*; D011422:Propionates; D012639:Seeds / Q000737:chemistry*
chemical_list: D003373:Coumaric Acids; D010636:Phenols; D064209:Phytochemicals; D011422:Propionates; C495469:p-coumaric acid
keywords: Antioxidant activity; Germination; Parboiling; Physicochemical properties; Phytochemicals; Red rice