ArticleFoods (Basel, Switzerland)2020
Impact of Cooking on Bioactive Compounds and Antioxidant Activity of Pigmented Rice Cultivars.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers, 1 of them a synthesis that pooled it.
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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
11 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Deciphering Pigmented Rice Varieties as Sustainable and Unexplored Valuable Sources of Bioactive Components With Health-Related Properties and Technological Applications-A Systematic Review.Comprehensive reviews in food science and food safety · 2026Pooled it
- Effect of Domestic Cooking of Hull-Less Barley Genotypes on Total Polyphenol Content and Antioxidant Activity.Foods (Basel, Switzerland) · 2025Article
- Changes of polyphenols and their antioxidant activities in non-pigmented, red and black rice duringFood chemistry: X · 2024Article
- Phytochemical Profile and Chemopreventive Properties of Cooked Glutinous Purple Rice Extracts Using Cell-Based Assays and Rat Model.Foods (Basel, Switzerland) · 2022Article
- Rapid Assessment of Rice Quality Traits Using Low-Cost Digital Technologies.Foods (Basel, Switzerland) · 2022Article
- Effect of Processing on Bioactive Compounds, Antioxidant Activity, Physicochemical, and Sensory Properties of Orange Sweet Potato, Red Rice, and Their Application for Flake Products.Plants (Basel, Switzerland) · 2022Article
- Cancer chemopreventive potential of cooked glutinous purple rice on the early stages of hepatocarcinogenesis in rats.Frontiers in nutrition · 2022Article
- Low Acrylamide Flatbreads Prepared from Colored Rice Flours and Relationship to Asparagine and Proximate Content of Flours and Flatbreads.Foods (Basel, Switzerland) · 2021Article
- The Potential of High-Anthocyanin Purple Rice as a Functional Ingredient in Human Health.Antioxidants (Basel, Switzerland) · 2021Review
- Cooking of Artemide Black Rice: Impact on Proximate Composition and Phenolic Compounds.Foods (Basel, Switzerland) · 2021Article
- Polyphenol Bioavailability and Plasma Antiradical Capacity in Healthy Subjects after Acute Intake of Pigmented Rice: A Crossover Randomized Controlled Clinical Trial.Journal of clinical medicine · 2020Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Pigmented rice cultivars, namely Venere and Artemide, are a source of bioactive molecules, in particular phenolics, including anthocyanins, exerting a positive effect on cardiovascular systems thanks also to their antioxidant capacity. This study aimed to determine the total phenol index (TPI), total flavonoids (TF), total anthocyanins (TA) and in vitro antioxidant capacity in 12 batches of Venere cultivar and two batches of Artemide cultivar. The rice was cooked using different methods (boiling, microwave, pressure cooker, water bath, rice cooker) with the purpose to individuate the procedure limiting the loss of bioactive compounds. TPI, TF and TA were spectrophotometrically determined in both raw and cooked rice samples. Rice samples of Artemide cultivars were richer in TPI (17.7-18.8 vs. 8.2-11.9 g gallic acid/kg in Venere rice), TF (13.1 vs. 5.0-7.1 g catechin/kg rice for Venere rice) and TA (3.2-3.4 vs. 1.8-2.9 g Cy-3glc/kg for Venere rice) in comparison to those of Venere cultivar; as well, they showed higher antioxidant capacity (46.6-47.8 vs. 14.4-31.9 mM Trolox/kg for Venere rice). Among the investigated cooking methods, the rice cooker and the water bath led to lower and comparable losses of phenolics. Interestingly, the cooking water remaining after cooking with the rice cooker was rich in phenolics. The consumption of a portion of rice (100 g) cooked with the rice cooker with its own cooking water can supply 240 mg catechin and 711 mg cyanidin 3-
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