Data/hora: 06/06/2024 02:36:58

Provedor de dados: | 52
País: | Brazil
Título: | Effects of gamma radiation on the stability and degradation kinetics of phenolic compounds and antioxidant activity during storage of (Oryza sativa L.) black rice flour
Autores: | Ito,Vivian Cristina; Zielinski,Acácio Antônio Ferreira; Demiate,Ivo Mottin; Spoto,Marta; Nogueira,Alessandro; Lacerda,Luiz Gustavo.
Data: | 2019-01-01
Ano: | 2019
Palavras-chave: | Anthocyanins; Bioactive compounds; Irradiation; Stability; Thermodynamic parameters; Pigmented rice.
Resumo: | Abstract The effects of gamma radiation (0, 1, 2 and 3 kGy) were used to evaluate the stability and thermal degradation kinetics of anthocyanins, as well as the stability of total phenolic compounds (TPC) and antioxidant activity at different temperatures (4, 25, 35 and 45 °C) during the storage (0, 30, 60, 90 and 120 days) of black rice flour. This flour can be used as ingredient for gluten-free cereal products with higher nutritional value. For this it is necessary to preserve the anthocyanin content during thermal processing and shelf-life periods. At time 0, the dose of 3 kGy provided all of the most available bioactive compounds, raising their antioxidant potential, except for TPC. During the storage at different temperatures up to 120 days, gradual losses occurred in all the analysed parameters. Regarding the total anthocyanin content and TPC, the sample irradiated with a 1 kGy dose remained most stable. The analysis of kinetic data indicated a first-order reaction for the degradation of anthocyanins. The combination of irradiation with different temperatures may improve the shelf-life of black rice flour.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100500
Editor: | Instituto de Tecnologia do Paraná - Tecpar
Relação: | 10.1590/1678-4324-2019180470
Formato: | text/html
Fonte: | Brazilian Archives of Biology and Technology  v.62 2019
Fonte: | info:eu-repo/semantics/openAccess