Thermal cooking changes the profile of phenolic compounds, but does not attenuate the anti-inflammatory activities of black rice

Sassy Bhawamai, Shyh Hsiang Lin, Yuan Yu Hou, Yue Hwa Chen

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

Background: Evidence on biological activities of cooked black rice is limited. This study examined the effects of washing and cooking on the bioactive ingredients and biological activities of black rice. Methods: Cooked rice was prepared by washing 0-3 times followed by cooking in a rice cooker. The acidic methanol extracts of raw and cooked rice were used for the analyses. Results: Raw black rice, both washed and unwashed, had higher contents of polyphenols, anthocyanins, and cyanidin-3-glucoside (C3G), but lower protocatechuic acid (PA), than did cooked samples. Similarly, raw rice extracts were higher in ferric-reducing antioxidant power (FRAP) activities than extracts of cooked samples. Nonetheless, extracts of raw and cooked rice showed similar inhibitory potencies on nitric oxide, tumor necrosis factor-α, and interleukin-6 productions in lipopolysaccharide-activated macrophages, whereas equivalent amounts of C3G and PA did not possess such inhibitory effects. Conclusions: Thermal cooking decreased total anthocyanin and C3G contents and the FRAP antioxidative capacity, but did not affect anti-inflammatory activities of black rice. Neither C3G nor PA contributed to the anti-inflammatory activity of black rice.

Original languageEnglish
Article number32941
JournalFood and Nutrition Research
Volume60
DOIs
Publication statusPublished - Sep 20 2016

Keywords

  • Anthocyanin
  • Anti-inflammation
  • Antioxidation
  • Black rice
  • Cyanidin-3-glucoside
  • Protocatechuic acid

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics
  • Public Health, Environmental and Occupational Health

Fingerprint Dive into the research topics of 'Thermal cooking changes the profile of phenolic compounds, but does not attenuate the anti-inflammatory activities of black rice'. Together they form a unique fingerprint.

  • Cite this