Journal of Food, Agriculture and Environment




Vol 8, Issue 3&4,2010
Online ISSN: 1459-0263
Print ISSN: 1459-0255


Effects of storage time and temperature on radical scavenging activities and bioactive compounds in colored rice varieties


Author(s):

Nyein. N. Htwe 1,4, Varit Srilaong 1, Krittika Tanprasert 2, Sasitorn Tongchitpakdee 3, Sirichai Kanlayanarat 1*, Apiradee Uthairatanakij 1

Recieved Date: 2010-07-18, Accepted Date: 2010-10-27

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 Hom Mali and Khao Hom 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:

Radical scavenging activity, bioactive compounds, total anthocyanin, polyphenols, storage time, storage temperature, colored rice


Journal: Journal of Food, Agriculture and Environment
Year: 2010
Volume: 8
Issue: 3&4
Category: Food and Health
Pages: 26-31


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