ArticleJournal of food science and technology2019
Milling and thermal treatment induced changes on phenolic components and antioxidant activities of pigmented rice flours.
Article in Journal of food science and technology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
8 citing papers in PubMed, 41 citations in OpenAlex.
- Nutritional Components and Bioactive Substances of Colored Rice: From Molecular Formation, Nutritional and Health Benefits to Industrial Application Prospects.Molecules (Basel, Switzerland) · 2026Review
- Bioactive Power of Black Chokeberry Pomace as Affected by Advanced Extraction Techniques and Cryogrinding.Molecules (Basel, Switzerland) · 2025Article
- Changes in Bioactive Constituents in Black Rice Metabolites Under Different Processing Treatments.Foods (Basel, Switzerland) · 2025Article
- Characteristics of antioxidant capacity and metabolomics analysis of flavonoids in the bran layer of green glutinous rice (Oryza sativa L. var. Glutinosa Matsum).Scientific reports · 2023Article
- Rice lipases: a conundrum in rice bran stabilization: a review on their impact and biotechnological interventions.Physiology and molecular biology of plants : an international journal of functional plant biology · 2023Review
- Dietary Dried Jujube Fruit Powder (DJFP) Supplementation Improves Growth Performance, Antioxidant Stability, and Meat Composition in Broilers.Foods (Basel, Switzerland) · 2023Article
- Processing affects (decreases or increases) metabolites, flavonoids, black rice pigment, and total antioxidant capacity of purple glutinous rice grains.Food chemistry: X · 2022Article
- Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Processing methods involved in value addition to pigmented broken rice, a milling by-product may affect the nutraceutical qualities. Hence the effect of pulverisation and toasting on nutraceutical content in brown rice flours of red and black rice varieties were studied. Plate milling reduced soluble, bound and total polyphenols in red, but increased in black; increased insoluble polyphenols and oryzanol, and reduced anthocyanin in both varieties; antioxidant activity is reduced in red, but increased in black. Toasting caused reduction of soluble, insoluble and total polyphenol, anthocyanin and antioxidant activity in both varieties with an increase in bound polyphenols, and retention of flavonoids and oryzanol. HPLC characterization of phenolics showed changes on processing in content of catechin, caffeic, vanillic, protocatechuic and ferulic acid. It can be concluded that processing impacts the phenolic components of pigmented broken brown rice flour and this information is useful for functional food industry.
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Registered trials
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