Effects of storage time and temperature on radical scavenging activities and bioactive compounds in colored rice varieties
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Publication Details
Author list: Htwe N.N., Srilaong V., Tanprasertx K., Tongchitpakdee S., Kanlayanarat S., Uthairatanakij A.
Publisher: WFL Publisher
Publication year: 2010
Journal: Journal of Food, Agriculture and Environment (1459-0255)
Volume number: 8
Issue number: 3-4 PART 1
Start page: 26
End page: 31
Number of pages: 6
ISSN: 1459-0255
eISSN: 1459-0263
Languages: English-Great Britain (EN-GB)
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Abstract
Colored rice is a potential source of antioxidants and bioactive compounds, particularly anthocyanins, polyphenols and carotenoids, which have potent radical scavenging property. In this study, we investigated the radical scavenging activity, total anthocyanin, β-carotene and free, soluble conjugated and insoluble bound phenolic contents of two colored (black and red) rice varieties, Red Horn Mali and Khao Horn Nil, during storage at 20, 30 and 40°C for up to four months. The radical scavenging activity of both rice cultivars and β-carotene content of black rice increased during storage. Black rice stored at 40°C and red rice stored at 20°C showed the highest radical scavenging activity. Total anthocyanin contents of both varieties decreased only slightly with storage with no significant differences with that before storage. In contrast, free, soluble conjugated and insoluble bound forms of polyphenols significantly decreased with storage but storage temperature had no significant effect. The results illustrate the beneficial effect of storage on radical scavenging activity of colored rice due mainly to increased carotenoid content together with relatively stable levels of anthocyanins. Storage temperature had differential effects on the two varieties. These findings could guide growers and traders in enhancing the nutraceutical value of colored rice.
Keywords
Colored rice, Polyphenols, Radical scavenging activity, Storage temperature, Storage time, Total anthocyanin
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