Effect of post-harvest treatment on bioactive phytochemicals of Thai black rice.
Because black rice is rich in antioxidants, appropriate methods of post-harvest treatment are necessary for maintaining these bioactive phytochemicals. Drying methods, storage temperatures, storage duration, and packaging methods affected the contents of some bioactive compounds in the two varieties of Thai black rice used in this research. Sun drying reduces the loss of anthocyanins and γ-oryzanols more than does hot air drying. Glutinous black rice stored as paddy at cool room temperature retains more anthocyanins, γ-oryzanols, and vitamin E than does paddy stored at room temperature. Nylon/LLDPE pouches containing N2 are the most suitable packaging for preserving the key aroma compound 2-acetyl-1-pyrroline (2AP), total phenolic, and anthocyanin contents of unpolished aromatic black rice. These pouches also retard the formation of some common off-flavor compounds.
Center of Excellence for Innovation in Chemistry and Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand.
Orranuch
O
Norkaew
Center of Excellence for Innovation in Chemistry and Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand.
Pittayaporn
P
Boontakham
Center of Excellence for Innovation in Chemistry and Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand.
Kanchana
K
Dumri
Phitsanulok Rice Research Center, Bureau of Rice Research and Development, Phitsanulok 65130, Thailand.
Acharaporn Na Lampang
ANL
Noenplab
Center of Excellence for Innovation in Chemistry and Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand.
Phumon
P
Sookwong
Center of Excellence for Innovation in Chemistry and Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand. Electronic address: sugunya.m@cmu.ac.th.
Sugunya
S
Mahatheeranont
D000872:Anthocyanins / Q000737:chemistry / Q000302:isolation & purification; D000975:Antioxidants / Q000737:chemistry / Q000302:isolation & purification; D061353:Food Storage / Q000379:methods*; D012275:Oryza / Q000737:chemistry*; D064209:Phytochemicals / Q000737:chemistry* / Q000302:isolation & purification; D010936:Plant Extracts / Q000737:chemistry / Q000302:isolation & purification; D012639:Seeds; D013785:Thailand
D000872:Anthocyanins; D000975:Antioxidants; D064209:Phytochemicals; D010936:Plant Extracts
2-Acetyl-1-pyrroline; Anthocyanins; Black rice; Campesterol ferulate (PubChem CID: 91746242); Cyanidin-3-O-glucoside (PubChem CID: 441667); Cycloartenyl ferulate (PubChem CID: 59271038); Drying; Packaging; Peonidin-3-O-glucoside (PubChem CID: 443654); Storage; Vitamin E; α-Tocopherol (PubChem CID: 14985); γ-Oryzanols; γ-Tocotrienol (PubChem CID: 5282349)