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Effects of drying temperature and long-term storage conditions on black rice phenolic compounds.
Lang, Gustavo Heinrich; Lindemann, Igor da Silva; Ferreira, Cristiano Dietrich; Hoffmann, Jessica Fernanda; Vanier, Nathan Levien; de Oliveira, Maurício.
Afiliación
  • Lang GH; Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil.
  • Lindemann IDS; Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil.
  • Ferreira CD; Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil.
  • Hoffmann JF; Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil.
  • Vanier NL; Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil.
  • de Oliveira M; Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil. Electronic address: mauricio@labgraos.com.br.
Food Chem ; 287: 197-204, 2019 Jul 30.
Article en En | MEDLINE | ID: mdl-30857689
This study aimed to investigate the influence of drying temperatures (20, 40, 60, 80, and 100 °C) followed by 12 months-storage under normal-atmosphere (conventional), nitrogen-atmosphere, and vacuum-atmosphere on black rice phenolics. Increase in drying temperature reduced the total content of free-phenolics, free-flavonoids, and anthocyanins. An increase in bound phenolics extractability was observed at 60 and 80 °C, suggesting some extent of phenolics polymerization and complexation at these drying temperatures. The free fraction of ferulic, caffeic, p-coumaric, and gallic acids were the most thermally unstable compounds. After storage, no reductions were observed only for free caffeic and protocatechuic acids. For total flavonoids, an increase in the free fraction and reduction of the bound fraction were observed in the grains stored under conventional- and vacuum-atmosphere. A reduction of total phenolics occurred regardless of the storage condition. However, storage under nitrogen-atmosphere is the most recommendable condition for maintenance of phenolics in black rice.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Fenoles / Oryza / Temperatura / Desecación / Almacenamiento de Alimentos Idioma: En Revista: Food Chem Año: 2019 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Reino Unido
Texto completo
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Imprimir
XML
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Fenoles / Oryza / Temperatura / Desecación / Almacenamiento de Alimentos Idioma: En Revista: Food Chem Año: 2019 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Reino Unido