Processing affects (decreases or increases) metabolites, flavonoids, black rice pigment, and total antioxidant capacity of purple glutinous rice grains

Jinyan Zhu; Qiang Shi; Changhui Sun; Jinlong Hu; Nianbing Zhou; Haiyan Wei; Haohua He; Dahu Zhou; Hongcheng Zhang; Qiangqiang Xiong

Food Chemistry: X (Dec 2022)

Processing affects (decreases or increases) metabolites, flavonoids, black rice pigment, and total antioxidant capacity of purple glutinous rice grains

Jinyan Zhu,
Qiang Shi,
Changhui Sun,
Jinlong Hu,
Nianbing Zhou,
Haiyan Wei,
Haohua He,
Dahu Zhou,
Hongcheng Zhang,
Qiangqiang Xiong

Affiliations

Jinyan Zhu: Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
Qiang Shi: Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China
Changhui Sun: Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China
Jinlong Hu: Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
Nianbing Zhou: Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
Haiyan Wei: Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
Haohua He: College of Agronomy, Jiangxi Agricultural University, Nanchang 330045, China
Dahu Zhou: College of Agronomy, Jiangxi Agricultural University, Nanchang 330045, China; Corresponding authors.
Hongcheng Zhang: Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
Qiangqiang Xiong: Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Jiangxi Irrigation Experiment Central Station, Nanchang 330201, China; Corresponding authors.

Journal volume & issue: Vol. 16
p. 100492

Abstract

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The objective of this study was to understand the effects of processing on metabolites, flavonoids, black rice pigments and total antioxidant capacity of purple grains. The biochemical indicators and metabolites were determined before and after processing of purple grains. The results showed that the total antioxidant capacity, total phenol (TP), flavonoid (PD), oligomeric proanthocyanidin (OPC), ascorbic acid (AsA), cyanidin-3-O-glucoside (C3OG), peonidin 3-glucoside (P3G) contents of purple grains were greatly decreased after brown rice grains were processed into polished rice grains. The TP, PD, OPC, AsA, C3OG, and P3G of Yangzinuo No.1 brown rice (YZN1_B) or polished rice grains (YZN1_H) were higher than those of Yangzinuo No.2 brown rice (YZN2_B) or polished rice grains (YZN2_H). 154 differential metabolites (DMs) were identified between YZN1_B and YZN1_H. 52 DMs were identified between YZN2_B and YZN2_H. Citric acid and isocyanate are key metabolites affected during processing and have good correlations with various biochemical indicators.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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