两种烹饪方式对三种有色米抗氧化成分及其活性影响
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摘要
本研究以黑米、紫米、红米三种有色米为材料,研究了常用烹调方式对其多酚、黄酮、花青素含量及其1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除能力、2,2′-联氨-二(3-乙基-苯并噻唑-6-磺酸)二铵盐(ABTS)自由基清除能力和亚铁还原能力(FRAP)的影响。结果表明,经过烹调成米饭和米粥后,有色米中活性成分的含量和抗氧化活性呈下降趋势,且游离型酚类物质中活性成分含量及其抗氧化活性比结合型酚类物质下降更为明显,加工成米粥比加成工米饭活性成分损失更多,其中以黑米粥的三种活性成分下降最为明显,其多酚含量从烹调前的6.38 mg GAE/g下降到1.16 mg GAE/g,黄酮含量从烹调前的9.50 mg CE/g下降到0.57 mg CE/g,花青素含量从烹调前的18.16μg CyE/g下降到3.41μg CyE/g。抗氧化活性也以黑米粥下降最明显,其抗氧化活性分别下降了93%、91%、79%。综合比较说明烹调成米饭更有利于抗氧化成分及其活性的保存。
In this study, three kinds of colored rice, black rice, purple rice and red rice, were used as materials to study the effects of common cooking methods on the content of polyphenols, flavonoids, anthocyanins and 1,1-diphenyl-2-picrylhydrazyl(DPPH) free radical scavenging ability, [2,2′-Azinobis-(3-ethylbenzthiazoline-6-sulphonate),ABTS ] free radical scavenging ability and ferric ion reducing antioxidant power(FRAP).The results showed that the antioxidant components and antioxidant activity showed a decreasing trend after cooking to rice and to porridge, and the content of active ingredients and its antioxidant activity in free phenolic substances are more obvious than the decrease of bound phenolic compounds. Moreover, the porridge lost more active component than that of rice, among them, three active ingredients of rice porridge showed the most obvious decline, with the polyphenol content decreased from 6.38 mg GAE/g before cooking to 1.16 mg GAE/g, the flavonoid content decreased from 9.50 mg CE/g to 0.57 mg CE/g, and the content of cyanidin decreased from 18.16 μg CyE/g to 3.41 μg CyE/g. Plus, the antioxidant activity decreased most significantly in black rice porridge. After cooking to porridge, the three antioxidant activities decreased by 93%, 91% and 79% respectively. The comprehensive comparison indicates that cooking to rice was more beneficial for the preservation of antioxidants and their activities.
In this study, three kinds of colored rice, black rice, purple rice and red rice, were used as materials to study the effects of common cooking methods on the content of polyphenols, flavonoids, anthocyanins and 1,1-diphenyl-2-picrylhydrazyl(DPPH) free radical scavenging ability, [2,2′-Azinobis-(3-ethylbenzthiazoline-6-sulphonate),ABTS ] free radical scavenging ability and ferric ion reducing antioxidant power(FRAP).The results showed that the antioxidant components and antioxidant activity showed a decreasing trend after cooking to rice and to porridge, and the content of active ingredients and its antioxidant activity in free phenolic substances are more obvious than the decrease of bound phenolic compounds. Moreover, the porridge lost more active component than that of rice, among them, three active ingredients of rice porridge showed the most obvious decline, with the polyphenol content decreased from 6.38 mg GAE/g before cooking to 1.16 mg GAE/g, the flavonoid content decreased from 9.50 mg CE/g to 0.57 mg CE/g, and the content of cyanidin decreased from 18.16 μg CyE/g to 3.41 μg CyE/g. Plus, the antioxidant activity decreased most significantly in black rice porridge. After cooking to porridge, the three antioxidant activities decreased by 93%, 91% and 79% respectively. The comprehensive comparison indicates that cooking to rice was more beneficial for the preservation of antioxidants and their activities.
引文
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[25]严娜,王芳,高雪燕,等.色米提取物的抗氧化作用与成分分析研究[J].中国粮油学报,2017,32(3):1-5YAN N,WANG F,GAO X Y,et al.Research on antioxidant effect and composition analysis of colored rice Extracts[J].Journal of the Chinese Cereals and Oils Association,2017,32(3):1-5
[26]SURH J,KOH E.Effects of four different cooking methods,on anthocyanins,total phenolics and antioxidant activity of black rice [J].Journal of the Science of Food & Agriculture,2014,94(15):3296-3304
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[2]NAM Y J,NAM S H,KANG M Y.Cholesterol-lowering efficacy of unrefined bran oil from the pigmented black rice (Oryza sativa L cv.Suwon 415) in hypercholesterolemic rats [J].Food Science & Biotechnology,2008,17(3):457-463
[3]杨加珍,曾亚文,杜娟,等.紫黑米种质功能成分综合研究与利用 [J].生物技术进展,2015,5(1):47-53YANG J Z,ZENG Y W,DU J,et al.Comprehensive utilization and research of functional components of purple black rice germplasm [J].Current Biotechnology,2015,5(1):47-53
[4]LING W H,CHENG Q X,MA J,et al.Red and black rice decrease atherosclerotic plaque formation and increase antioxidant status in rabbits[J].Journal of Nutrition,2001,131(5):1421-1426
[5]SUN P C,KIM S P,MI Y K,et al.Protective effects of black rice bran against chemically-induced inflammation of mouse skin [J].Journal of Agricultural & Food Chemistry,2010,58(18):10007-10015
[6]TANAKA J,NAKANISHI T,OGAWA K,et al.Purple rice extract and anthocyanidins of theconstituents protect against light-induced retinal damage in vitro and in vivo [J].Journal of Agricultural & Food Chemistry,2011,59(2):528-536
[7]OKI T,MASUDA M,KOBAYASHI M,et al.Polymeric procyanidins as radical-scavenging components in red-hulled rice [J].Journal of Agricultural & Food Chemistry,2002,50(26):7524-7529
[8]FINOCCHIARO F,FERRARI B,GLANINETTI A.A study of biodiversity of flavonoid content in the rice caryopsis evidencing simultaneous accumulation of anthocyanins and proanthocyanidinsin a black-grained genotype [J].Journal of Cereal Science,2010,51(1):28-34
[9]DENG G F,XU X R,GUO Y J,et al.Determination of antioxidant property and their lipophilic and hydrophilic phenolic contents in cereal grains [J].Journal of Functional Foods,2012,4(4):906-914
[10]SOMPONG R,SIEBENHANDL-EHN S,LINSBERGER-MARTIN G,et al.Physicochemical and antioxidative properties of red and black rice varieties from Thailand,China and Sri Lanka[J].Food Chemistry,2011,124(1):132-140
[11]TI H,ZHANG R,LI Q,et al.Effects of cooking and in vitro digestion of rice on phenolic profiles and antioxidant activity [J].Food Research International,2015,76(Pt 3):813-820
[12]TANG Y,CAI W,XU B.From rice bag to table:Fate of phenolic chemical compositions and antioxidant activities in waxy and non-waxy black rice during home cooking [J].Food Chemistry,2016,191:81-90
[13]QIU Y,LIU Q,BETA T.Antioxidant properties of commercial wild rice and analysis of soluble and insoluble phenolic acids [J].Food Chemistry,2010,121(1):140-147
[14]ALVES G H,FERREIRA C D,VIVIAN P G,et al.The revisited levels of free and bound phenolics in rice:effects of the extraction procedure [J].Food Chemistry,2016,208:116-124
[15]EMINE AKY Z T,FATIH?,DERYA?,et al.Correlation between phenolic compounds and antioxidant activity of Anzer tea ( Thymus praecox Opiz subsp.caucasicus var.caucasicus) [J].Industrial Crops & Products,2014,52(1):687-694
[16]ZIELINSKI A A F,HAMINIUK C W I,ALBERTI A,et al.A comparative study of the phenolic compoundsand the in vitro,antioxidant activity of different Brazilian teas using multivariate statistical techniques[J].Food Research International,2014,60(6):246-254
[17]LEE J,DURST R W,WROLSTAD R E.Determination of total monomeric anthocyanin pigment content of fruit juices,beverages,natural colorants,and wines by the Ph differential method:collaborative study[J].Journal of AOAC Internayional,2005,88(5):1269-1278
[18]陆俊,敦惠瑜,向孝哲,等.体外模拟胃、肠消化对6种黑色食品抗氧化成分及其活性的影响[J].食品科学,2017,33(4):27-32 LU J,DUN H Y,XIANGX Z,et al.Effect of in vitro simulated gastrointestinal digestion on bioactive components and antioxidant Acti[J].Food Science,2017,33(4):27-32
[19]MIRA N V M D,MASSARETTO I L,MARQUEZ U M L.Comparative study of phenolic compounds in different Brazilianrice ( Oryza sativa L.) genotypes [J].Journal of Food Composition & Analysis,2009,22(5):405-409
[20]SHAO Y,XU F,SUN X,et al.Phenolic acids,anthocyanins,and antioxidant capacity in rice (Oryza sativa L.) grains at four stages of development after flowering[J].Food Chemistry,2014,143(2):90-96
[21]杨宁,熊思慧,何静仁,等.紫米营养功能成分及其游离态与结合态组成的HPLC/LC-MS分析[J].食品与机械,2017,33(4):27-32YANG N,XIONG S H,HE J R,et al.Nutritional and functional components in purple rice and free and bond state compositions analyzed byHPLC/LC-MS[J].Food & Machinery,2017,33(4):27-32
[22]HIEMORI M,KOH E,MITCHELL A E.Influence of cooking on anthocyanins in black rice (Oryza sativa L.japonica var.SBR).[J].J Agric Food Chem,2009,57(5):1908-1914
[23]叶玲旭,刘兴训,周素梅,等.不同颜色糙米的酚类物质组成及抗氧化活性分析[J].食品与发酵工业,2016,42(09):75-80YE L X,LIU X X,ZHOU S M,et al.Phenolic compounds and antioxidant activity of brown rice in different color of bran[J].Food and Fermentation Industries,2016,42(09):75-80
[24]WALTER M,MARCHESAN E,MASSOIN P F S,et al.Antioxidant properties of rice grains with light brown,red and black pericarp colors and the effect of processing [J].Food Research International,2013,50(2):698-703
[25]严娜,王芳,高雪燕,等.色米提取物的抗氧化作用与成分分析研究[J].中国粮油学报,2017,32(3):1-5YAN N,WANG F,GAO X Y,et al.Research on antioxidant effect and composition analysis of colored rice Extracts[J].Journal of the Chinese Cereals and Oils Association,2017,32(3):1-5
[26]SURH J,KOH E.Effects of four different cooking methods,on anthocyanins,total phenolics and antioxidant activity of black rice [J].Journal of the Science of Food & Agriculture,2014,94(15):3296-3304
[27]于勇,潘芳,吴剑,等.超高压处理对糙米多酚、黄酮类含量及其抗氧化性的影响[J].农业机械学报,2017,48(11):368-374YU Y,PAN F,WU J,et al.Effect of high pressure treatment on phenolics,flavonoids and antioxidant activity of brown rice[J].Transactions of The Chinese Society for Agricultural Machinery,2017,48(11):368-374.