ArticleFood chemistry: X2022
Processing affects (decreases or increases) metabolites, flavonoids, black rice pigment, and total antioxidant capacity of purple glutinous rice grains.
Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers, 1 of them a synthesis that pooled it.
What it found
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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.
The trial behind it
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Who cites it
13 citing papers in PubMed, 1 synthesis or guideline pooled it, 20 citations in OpenAlex.
- 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
- Association analysis of color characteristics, anthocyanin profiles, and antioxidant capacity in purple/black agricultural products based on targeted metabolomics.Food chemistry: X · 2026Article
- Comparative analysis of the metabolite compositions and antioxidant capacity of waxy and non-waxy black rice (Food chemistry: X · 2025Article
- Unveiling the phytochemical profile, antioxidant capacity, cytotoxicity, andFood chemistry: X · 2025Article
- Composition and Biological Activity of Colored Rice-A Comprehensive Review.Foods (Basel, Switzerland) · 2025Review
- Black rice as the emerging functional food: bioactive compounds, therapeutic potential and industrial applications.Frontiers in nutrition · 2025Review
- Characterization of carotenoids and flavonoids in Yangxian pigmented rice varieties through LC‒MS/MS-based targeted metabolomics and multivariate statistics.Current research in food science · 2025Article
- A Simple Narrative Review of Progress on the Processing and Utilization of Functional Rice.Foods (Basel, Switzerland) · 2024Review
- Biomarkers of the main nutritional components in purple rice during five successive grain filling stages.Food chemistry: X · 2024Article
- 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
- Comparison of Metabolites and Main Nutritional Components between Uncooked and Cooked Purple Rice.Metabolites · 2023Article
- Metabolomics revealed metabolite biomarkers of antioxidant properties and flavonoid metabolite accumulation in purple rice after grain filling.Food chemistry: X · 2023Article
- Metabolites Associated with the Main Nutrients in Two Varieties of Purple Rice Processed to Polished Rice.Metabolites · 2022Article
Corrections and comments
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Authors and funding
10 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The objective of this study was to understand the effects of processing on metabolites, flavonoids, black rice pigments and total antioxidant capacity of purple grains. The biochemical indicators and metabolites were determined before and after processing of purple grains. The results showed that the total antioxidant capacity, total phenol (TP), flavonoid (PD), oligomeric proanthocyanidin (OPC), ascorbic acid (AsA), cyanidin-3-O-glucoside (C3OG), peonidin 3-glucoside (P3G) contents of purple grains were greatly decreased after brown rice grains were processed into polished rice grains. The TP, PD, OPC, AsA, C3OG, and P3G of Yangzinuo No.1 brown rice (YZN1_B) or polished rice grains (YZN1_H) were higher than those of Yangzinuo No.2 brown rice (YZN2_B) or polished rice grains (YZN2_H). 154 differential metabolites (DMs) were identified between YZN1_B and YZN1_H. 52 DMs were identified between YZN2_B and YZN2_H. Citric acid and isocyanate are key metabolites affected during processing and have good correlations with various biochemical indicators.
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Registered trials
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