Changes in amino acids and bioactive compounds of pigmented rice as affected by far-infrared radiation and hot air drying.

Affiliation

Research Unit of Process and Product Development of Functional Foods, Department of Food Technology and Nutrition, Mahasarakham University, Kantarawichai, MahaSarakham 44150, Thailand. Electronic address: [Email]

Abstract

Far infrared radiation (FIR) and hot air drying (HA) were applied to unpolished and polished pigmented rice varieties. Ferulic acid is a major phenolic acid in pigmented rice, being three-fold greater in bound form than in soluble form. Overall, FIR increased total phenolic and flavonoid contents, anthocyanin, tocopherols as well as antioxidant capacity, whereas the opposite results were observed for HA in all samples. Gallic, and ferulic acids were significantly (p < 0.05) increased in FIR dried samples. Quercetin content was significantly increased in unpolished rice dried by FIR and HA. Cyanidin-3-glucoside was greatly increased by FIR. Amino acids were decreased less by HA than did FIR. Our findings suggest that HA and FIR may have a significant effect on the internal structure of the grain, which may increase the yield of extraction of some components, including the bioactives.

Keywords

Anthocyanin,Antioxidants,Far-infrared radiation,Flavonoids,Phenolics,

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