Free and insoluble-bound phenolic compounds in parboiled and non-parboiled rice (Oryza sativa L): Impact of hydrothermal treatments

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-06-25 DOI:10.1016/j.lwt.2025.118091

Md Shahjahan Kabir , Md Kawser Alam Kanan , Jasim Ahmed , Md Akram Hossain , Mst Sorifa Akter , Khondoker Shahin Ahmed , Hemayet Hossain , Majbaul Alam , N.H.M. Rubel Mozumder , Maruf Ahmed

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Abstract

The effects of hydrothermal treatment (soaking, cooking, and a combination of soaking and cooking) on free phenolics (FPs) and insoluble bound phenolics (IBPs) metabolites of both parboiled and non-parboiled rice were investigated using multivariate analysis, pathway analysis, and correlation heatmaps. A lowering in phenolic acids was recorded for both rice samples after the hydrothermal treatments. Both parboiled and non-parboiled rice possessed significant amounts of (−) epicatechin and kaempferol in the forms of FPs and IBPs. Total phenol contents (7.38–40.59 mg/100g) and total flavonoid contents (1.46–6.34 mg/100 g) were found to be higher in IBs form in parboiled rice. DPPH radical scavenging activity (52.7–222 μmol TE/g) and reducing power (287–566 μmol TE/g) were also found to be higher in IBPs in parboiled rice. The PLS-DA and VIP scores multivariate analyses demonstrated the complex behavior of phenolic metabolites in hydrothermally treated rice. A strong association (0.61≤r ≤ 0.97) among total phenol, total flavonoid, and antioxidant activity suggests their possible contribution to antioxidant behavior. Results indicated that cooking in combination with soaking resulted in higher TPC, TFC, and antioxidant activity than regular cooking, which would have the potential to be a healthy choice for consumers.

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半熟米和非半熟米中游离和不溶性结合的酚类化合物：水热处理的影响

采用多变量分析、途径分析和相关热图研究了水热处理（浸泡、蒸煮以及浸泡和蒸煮组合）对半熟米饭和非半熟米饭游离酚（FPs）和不溶性结合酚（IBPs）代谢产物的影响。水热处理后，两种水稻样品的酚酸含量均有所降低。半煮米饭和非半煮米饭都含有大量的（−）表儿茶素和山奈酚，它们以FPs和IBPs的形式存在。半熟米中总酚含量（7.38 ~ 40.59 mg/100g）和总黄酮含量（1.46 ~ 6.34 mg/100g）较高。半熟米饭对DPPH自由基的清除能力（52.7 ~ 222 μmol TE/g）和还原能力（287 ~ 566 μmol TE/g）也较高。PLS-DA和VIP评分多变量分析表明，水热处理水稻的酚类代谢产物具有复杂的行为。总酚、总黄酮和抗氧化活性之间的强相关性（0.61≤r≤0.97）表明它们可能对抗氧化行为有贡献。结果表明，与常规烹饪相比，蒸煮与浸泡相结合可以提高TPC、TFC和抗氧化活性，这可能是消费者的健康选择。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.