Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking
• Three differently pigmented rice varieties were analyzed before and after cooking. • Black rice showed the highest TAC and was characterized by anthocyanins and flavonols. • Flavan-3-ols were identified in red rice and phenolic acids in all the varieties. • After cooking the content of (poly)pheno...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Zaupa, Maria [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2015 |
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| Umfang: |
10 |
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| Übergeordnetes Werk: |
Enthalten in: Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn - Yurtseven, H. ELSEVIER, 2018, New York, NY [u.a.] |
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| Übergeordnetes Werk: |
volume:187 ; year:2015 ; day:15 ; month:11 ; pages:338-347 ; extent:10 |
| Links: |
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| DOI / URN: |
10.1016/j.foodchem.2015.04.055 |
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| 520 | |a • Three differently pigmented rice varieties were analyzed before and after cooking. • Black rice showed the highest TAC and was characterized by anthocyanins and flavonols. • Flavan-3-ols were identified in red rice and phenolic acids in all the varieties. • After cooking the content of (poly)phenolic compounds and TAC decreased. • Risotto preserved more the (poly)phenolic compounds and TAC, especially in black rice. | ||
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10.1016/j.foodchem.2015.04.055 doi GBVA2015010000005.pica (DE-627)ELV012972061 (ELSEVIER)S0308-8146(15)00601-9 DE-627 ger DE-627 rakwb eng 540 660 540 DE-600 660 DE-600 540 VZ 35.00 bkl Zaupa, Maria verfasserin aut Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking 2015 10 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Three differently pigmented rice varieties were analyzed before and after cooking. • Black rice showed the highest TAC and was characterized by anthocyanins and flavonols. • Flavan-3-ols were identified in red rice and phenolic acids in all the varieties. • After cooking the content of (poly)phenolic compounds and TAC decreased. • Risotto preserved more the (poly)phenolic compounds and TAC, especially in black rice. Protocatechuic acid (PubChem CID: 72) Elsevier Ferulic acid (PubChem CID: 445858) Elsevier p-Coumaric acid (PubChem CID: 637542) Elsevier Quercetin 3-O-glucoside (PubChem CID: 11557027) Elsevier Cyanidin 3-O-rutinoside (PubChem CID: 441674) Elsevier (+)-Catechin (PubChem CID: 9064) Elsevier Sinapic acid (PubChem CID: 637775) Elsevier Cyanidin 3-O-glucoside (PubChem CID: 12303203) Elsevier Calani, Luca oth Del Rio, Daniele oth Brighenti, Furio oth Pellegrini, Nicoletta oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:187 year:2015 day:15 month:11 pages:338-347 extent:10 https://doi.org/10.1016/j.foodchem.2015.04.055 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 187 2015 15 1115 338-347 10 045F 540 |
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10.1016/j.foodchem.2015.04.055 doi GBVA2015010000005.pica (DE-627)ELV012972061 (ELSEVIER)S0308-8146(15)00601-9 DE-627 ger DE-627 rakwb eng 540 660 540 DE-600 660 DE-600 540 VZ 35.00 bkl Zaupa, Maria verfasserin aut Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking 2015 10 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Three differently pigmented rice varieties were analyzed before and after cooking. • Black rice showed the highest TAC and was characterized by anthocyanins and flavonols. • Flavan-3-ols were identified in red rice and phenolic acids in all the varieties. • After cooking the content of (poly)phenolic compounds and TAC decreased. • Risotto preserved more the (poly)phenolic compounds and TAC, especially in black rice. Protocatechuic acid (PubChem CID: 72) Elsevier Ferulic acid (PubChem CID: 445858) Elsevier p-Coumaric acid (PubChem CID: 637542) Elsevier Quercetin 3-O-glucoside (PubChem CID: 11557027) Elsevier Cyanidin 3-O-rutinoside (PubChem CID: 441674) Elsevier (+)-Catechin (PubChem CID: 9064) Elsevier Sinapic acid (PubChem CID: 637775) Elsevier Cyanidin 3-O-glucoside (PubChem CID: 12303203) Elsevier Calani, Luca oth Del Rio, Daniele oth Brighenti, Furio oth Pellegrini, Nicoletta oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:187 year:2015 day:15 month:11 pages:338-347 extent:10 https://doi.org/10.1016/j.foodchem.2015.04.055 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 187 2015 15 1115 338-347 10 045F 540 |
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10.1016/j.foodchem.2015.04.055 doi GBVA2015010000005.pica (DE-627)ELV012972061 (ELSEVIER)S0308-8146(15)00601-9 DE-627 ger DE-627 rakwb eng 540 660 540 DE-600 660 DE-600 540 VZ 35.00 bkl Zaupa, Maria verfasserin aut Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking 2015 10 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Three differently pigmented rice varieties were analyzed before and after cooking. • Black rice showed the highest TAC and was characterized by anthocyanins and flavonols. • Flavan-3-ols were identified in red rice and phenolic acids in all the varieties. • After cooking the content of (poly)phenolic compounds and TAC decreased. • Risotto preserved more the (poly)phenolic compounds and TAC, especially in black rice. Protocatechuic acid (PubChem CID: 72) Elsevier Ferulic acid (PubChem CID: 445858) Elsevier p-Coumaric acid (PubChem CID: 637542) Elsevier Quercetin 3-O-glucoside (PubChem CID: 11557027) Elsevier Cyanidin 3-O-rutinoside (PubChem CID: 441674) Elsevier (+)-Catechin (PubChem CID: 9064) Elsevier Sinapic acid (PubChem CID: 637775) Elsevier Cyanidin 3-O-glucoside (PubChem CID: 12303203) Elsevier Calani, Luca oth Del Rio, Daniele oth Brighenti, Furio oth Pellegrini, Nicoletta oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:187 year:2015 day:15 month:11 pages:338-347 extent:10 https://doi.org/10.1016/j.foodchem.2015.04.055 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 187 2015 15 1115 338-347 10 045F 540 |
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10.1016/j.foodchem.2015.04.055 doi GBVA2015010000005.pica (DE-627)ELV012972061 (ELSEVIER)S0308-8146(15)00601-9 DE-627 ger DE-627 rakwb eng 540 660 540 DE-600 660 DE-600 540 VZ 35.00 bkl Zaupa, Maria verfasserin aut Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking 2015 10 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Three differently pigmented rice varieties were analyzed before and after cooking. • Black rice showed the highest TAC and was characterized by anthocyanins and flavonols. • Flavan-3-ols were identified in red rice and phenolic acids in all the varieties. • After cooking the content of (poly)phenolic compounds and TAC decreased. • Risotto preserved more the (poly)phenolic compounds and TAC, especially in black rice. Protocatechuic acid (PubChem CID: 72) Elsevier Ferulic acid (PubChem CID: 445858) Elsevier p-Coumaric acid (PubChem CID: 637542) Elsevier Quercetin 3-O-glucoside (PubChem CID: 11557027) Elsevier Cyanidin 3-O-rutinoside (PubChem CID: 441674) Elsevier (+)-Catechin (PubChem CID: 9064) Elsevier Sinapic acid (PubChem CID: 637775) Elsevier Cyanidin 3-O-glucoside (PubChem CID: 12303203) Elsevier Calani, Luca oth Del Rio, Daniele oth Brighenti, Furio oth Pellegrini, Nicoletta oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:187 year:2015 day:15 month:11 pages:338-347 extent:10 https://doi.org/10.1016/j.foodchem.2015.04.055 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 187 2015 15 1115 338-347 10 045F 540 |
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10.1016/j.foodchem.2015.04.055 doi GBVA2015010000005.pica (DE-627)ELV012972061 (ELSEVIER)S0308-8146(15)00601-9 DE-627 ger DE-627 rakwb eng 540 660 540 DE-600 660 DE-600 540 VZ 35.00 bkl Zaupa, Maria verfasserin aut Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking 2015 10 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Three differently pigmented rice varieties were analyzed before and after cooking. • Black rice showed the highest TAC and was characterized by anthocyanins and flavonols. • Flavan-3-ols were identified in red rice and phenolic acids in all the varieties. • After cooking the content of (poly)phenolic compounds and TAC decreased. • Risotto preserved more the (poly)phenolic compounds and TAC, especially in black rice. Protocatechuic acid (PubChem CID: 72) Elsevier Ferulic acid (PubChem CID: 445858) Elsevier p-Coumaric acid (PubChem CID: 637542) Elsevier Quercetin 3-O-glucoside (PubChem CID: 11557027) Elsevier Cyanidin 3-O-rutinoside (PubChem CID: 441674) Elsevier (+)-Catechin (PubChem CID: 9064) Elsevier Sinapic acid (PubChem CID: 637775) Elsevier Cyanidin 3-O-glucoside (PubChem CID: 12303203) Elsevier Calani, Luca oth Del Rio, Daniele oth Brighenti, Furio oth Pellegrini, Nicoletta oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:187 year:2015 day:15 month:11 pages:338-347 extent:10 https://doi.org/10.1016/j.foodchem.2015.04.055 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 187 2015 15 1115 338-347 10 045F 540 |
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English |
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Enthalten in Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn New York, NY [u.a.] volume:187 year:2015 day:15 month:11 pages:338-347 extent:10 |
| sourceStr |
Enthalten in Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn New York, NY [u.a.] volume:187 year:2015 day:15 month:11 pages:338-347 extent:10 |
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Protocatechuic acid (PubChem CID: 72) Ferulic acid (PubChem CID: 445858) p-Coumaric acid (PubChem CID: 637542) Quercetin 3-O-glucoside (PubChem CID: 11557027) Cyanidin 3-O-rutinoside (PubChem CID: 441674) (+)-Catechin (PubChem CID: 9064) Sinapic acid (PubChem CID: 637775) Cyanidin 3-O-glucoside (PubChem CID: 12303203) |
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Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
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540 660 540 DE-600 660 DE-600 540 VZ 35.00 bkl Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking Protocatechuic acid (PubChem CID: 72) Elsevier Ferulic acid (PubChem CID: 445858) Elsevier p-Coumaric acid (PubChem CID: 637542) Elsevier Quercetin 3-O-glucoside (PubChem CID: 11557027) Elsevier Cyanidin 3-O-rutinoside (PubChem CID: 441674) Elsevier (+)-Catechin (PubChem CID: 9064) Elsevier Sinapic acid (PubChem CID: 637775) Elsevier Cyanidin 3-O-glucoside (PubChem CID: 12303203) Elsevier |
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ddc 540 ddc 660 bkl 35.00 Elsevier Protocatechuic acid (PubChem CID: 72) Elsevier Ferulic acid (PubChem CID: 445858) Elsevier p-Coumaric acid (PubChem CID: 637542) Elsevier Quercetin 3-O-glucoside (PubChem CID: 11557027) Elsevier Cyanidin 3-O-rutinoside (PubChem CID: 441674) Elsevier (+)-Catechin (PubChem CID: 9064) Elsevier Sinapic acid (PubChem CID: 637775) Elsevier Cyanidin 3-O-glucoside (PubChem CID: 12303203) |
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ddc 540 ddc 660 bkl 35.00 Elsevier Protocatechuic acid (PubChem CID: 72) Elsevier Ferulic acid (PubChem CID: 445858) Elsevier p-Coumaric acid (PubChem CID: 637542) Elsevier Quercetin 3-O-glucoside (PubChem CID: 11557027) Elsevier Cyanidin 3-O-rutinoside (PubChem CID: 441674) Elsevier (+)-Catechin (PubChem CID: 9064) Elsevier Sinapic acid (PubChem CID: 637775) Elsevier Cyanidin 3-O-glucoside (PubChem CID: 12303203) |
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ddc 540 ddc 660 bkl 35.00 Elsevier Protocatechuic acid (PubChem CID: 72) Elsevier Ferulic acid (PubChem CID: 445858) Elsevier p-Coumaric acid (PubChem CID: 637542) Elsevier Quercetin 3-O-glucoside (PubChem CID: 11557027) Elsevier Cyanidin 3-O-rutinoside (PubChem CID: 441674) Elsevier (+)-Catechin (PubChem CID: 9064) Elsevier Sinapic acid (PubChem CID: 637775) Elsevier Cyanidin 3-O-glucoside (PubChem CID: 12303203) |
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Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
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Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
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Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking |
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Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking |
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Zaupa, Maria |
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Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
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Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
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characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking |
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Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking |
| abstract |
• Three differently pigmented rice varieties were analyzed before and after cooking. • Black rice showed the highest TAC and was characterized by anthocyanins and flavonols. • Flavan-3-ols were identified in red rice and phenolic acids in all the varieties. • After cooking the content of (poly)phenolic compounds and TAC decreased. • Risotto preserved more the (poly)phenolic compounds and TAC, especially in black rice. |
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• Three differently pigmented rice varieties were analyzed before and after cooking. • Black rice showed the highest TAC and was characterized by anthocyanins and flavonols. • Flavan-3-ols were identified in red rice and phenolic acids in all the varieties. • After cooking the content of (poly)phenolic compounds and TAC decreased. • Risotto preserved more the (poly)phenolic compounds and TAC, especially in black rice. |
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• Three differently pigmented rice varieties were analyzed before and after cooking. • Black rice showed the highest TAC and was characterized by anthocyanins and flavonols. • Flavan-3-ols were identified in red rice and phenolic acids in all the varieties. • After cooking the content of (poly)phenolic compounds and TAC decreased. • Risotto preserved more the (poly)phenolic compounds and TAC, especially in black rice. |
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Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking |
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Calani, Luca Del Rio, Daniele Brighenti, Furio Pellegrini, Nicoletta |
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