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Effect of post-harvest treatment on bioactive phytochemicals of Thai black rice.
Norkaew, Orranuch; Boontakham, Pittayaporn; Dumri, Kanchana; Noenplab, Acharaporn Na Lampang; Sookwong, Phumon; Mahatheeranont, Sugunya.
Afiliación
  • Norkaew O; Center of Excellence for Innovation in Chemistry and Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand.
  • Boontakham P; Center of Excellence for Innovation in Chemistry and Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand.
  • Dumri K; Center of Excellence for Innovation in Chemistry and Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand.
  • Noenplab ANL; Phitsanulok Rice Research Center, Bureau of Rice Research and Development, Phitsanulok 65130, Thailand.
  • Sookwong P; Center of Excellence for Innovation in Chemistry and Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand.
  • Mahatheeranont S; 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.
Food Chem ; 217: 98-105, 2017 Feb 15.
Article en En | MEDLINE | ID: mdl-27664613
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.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Oryza / Almacenamiento de Alimentos / Fitoquímicos País/Región como asunto: Asia Idioma: En Revista: Food Chem Año: 2017 Tipo del documento: Article País de afiliación: Tailandia Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Oryza / Almacenamiento de Alimentos / Fitoquímicos País/Región como asunto: Asia Idioma: En Revista: Food Chem Año: 2017 Tipo del documento: Article País de afiliación: Tailandia Pais de publicación: Reino Unido