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- Title
Anthocyanins composition and antioxidant activity of purple rice and color degradation under sunlight exposure of purple rice wine.
- Authors
Zheng, Rui-long; Ren, Tao; Niu, Cheng-tuo; Zheng, Fei-yun; Wang, Jin-jing; Liu, Chun-feng; Li, Qi
- Abstract
This study aimed to elaborate the roles of anthocyanins and antioxidant activity of Chinese purple rice, and examined the changes of color characteristics and antioxidant activities in purple rice wine during storage. As a Chinese unique alcoholic beverage, purple rice wine is quite popular with high nutritional value. To better understand the different factors of rice wine materials, the anthocyanins composition, total phenolics content (TPC), total flavonoids content (TFC), procyanidins content and antioxidant activity of Chinese purple rice and white glutinous rice were evaluated. Two anthocyanins C3G (Cyanidin-3-O-glucoside) and P3G (Peonidin-3-O-glucoside) were identified and quantified by UPLC-PDA-MS, C3G was the most abundant anthocyanins, taking up 90.46% of the total anthocyanins in average. The total anthocyanins was from 110.30 to 1610.14 mg C3GE/100 g DW in purple rice. Purple rice contained more bioactive components and exhibited stronger antioxidant activity compared with white glutinous rice. In addition, the anthocyanins content was highly correlated with these antioxidant activities. Principal component analysis divided samples into purple and white rice groups. Further, the changes of color characteristics, anthocyanins content and antioxidant activities during purple rice wine storage were evaluated. The content of anthocyanins decreases occurred simultaneously with the wine color changes (based on CIE-Lab values) during storage. Storing with low-temperature and protect form light was an effective means to overcome this phenomenon. Additionally, antioxidant activities were also affected but the decrease was modest. As a result, purple rice contained a supply of high-value bioactive compounds, which provided a reference for the functional products development with purple rice as raw materials.
- Subjects
ANTHOCYANINS; BROWN rice; RICE wines; RICE; COLOR of wine; WINE storage; RICE storage
- Publication
Journal of Food Measurement & Characterization, 2022, Vol 16, Issue 3, p1889
- ISSN
2193-4126
- Publication type
Article
- DOI
10.1007/s11694-022-01285-6