Your browser doesn't support javascript.
loading
Chemical characterization of the antioxidant, antihyperglycemic and antihypertensive capacities of red rice (Oryza sativa L. ) whole flour / Caracteristicas físico-químicas, capacidad antioxidante, anti-hiperlucémica y antihipertensiva de la harina de arroz rojo (Oryza sativa L. )
Silva, Andréa dos Anjos; Ferreira, Marcus Vinicius da Silva; Lima, Rafael Hydalgo Passeri; Barbosa Junior, José Lucena; Moreira, Luiz Beja Moreira; Barbosa, Maria Ivone Martins Jacintho.
  • Silva, Andréa dos Anjos; Federal Rural University of Rio de janeiro. Institute of Techonolgy (IT). Department of Food Technology. Seropédica. BR
  • Ferreira, Marcus Vinicius da Silva; Federal Rural University of Rio de janeiro. Institute of Techonolgy (IT). Department of Food Technology. Seropédica. BR
  • Lima, Rafael Hydalgo Passeri; Federal Rural University of Rio de janeiro. Institute of Agronomy (IA). Department of Phytotechny. Seropédica. BR
  • Barbosa Junior, José Lucena; Federal Rural University of Rio de janeiro. Institute of Techonolgy (IT). Department of Food Technology. Seropédica. BR
  • Moreira, Luiz Beja Moreira; Federal Rural University of Rio de janeiro. Institute of Agronomy (IA). Department of Phytotechny. Seropédica. BR
  • Barbosa, Maria Ivone Martins Jacintho; Federal Rural University of Rio de janeiro. Institute of Techonolgy (IT). Department of Food Technology. Seropédica. BR
Rev. chil. nutr ; 47(2): 238-246, abr. 2020. tab, graf
Article in English | LILACS | ID: biblio-1115494
ABSTRACT
Oryza sativa L. rice has large amounts of proteins and minerals, besides presenting several pigmented varieties. Red rice is distinguishable due to its great nutritional value compared to the regular white variety. Its red pericarp pigmentation is due to the bioactive compounds that are responsible for its health benefits. The objective of this study was to evaluate the physical-chemical characterization, antioxidant, antihyperglycemic and antihypertensive capacity of flours of three different red rice cultures (Rubi, Virgínia and Pequeno). All samples presented specific levels of carbohydrates for cereals with low fat content and excellent levels of protein and resistant starch. In addition, the samples had a high antioxidant, antihyperglycemic and antihypertensive capacity. Antihyperglycemic capacities were measured as percent inhibition for amylase (56.7-76.5%) and glycosidase (81.0-76.6%), respectively, and antihypertensive capacity as the percentage inhibition of the angiotensin converting enzyme (38.4-34.7%). In addition, Pequeno flour presented the best results for antioxidant and antihyperglycemic capacity in comparison to the two flours tested. Thus, all red rice flours can be a source of functional compounds when added to food.
RESUMEN
El arroz integral (Oryza sativa L.) posee importantes cantidades de proteínas, vitaminas, minerales y fitoquímicos. El arroz rojo se destaca por su gran valor nutricional. La pigmentación roja del pericarpio está asociado al contenido de compuestos bioactivos, que están directamente relacionados a los beneficios de salud humana. Teniendo en cuenta lo antes expuesto se propuso evaluar las caracteristicas físico-químicas, capacidad antioxidante, anti-hiperglucémica y antihipertensiva de las harinas de tres diferentes cultivos de arroz rojo (Rubí, Virginia y Pequeño). Todas las muestras presentaron niveles específicos de carbohidratos para cereales con bajo contenido de grasa y altos contenidos de proteína y almidón resistente. Además, las muestras presentaron una alta capacidad antioxidante, anti-hiperglucémica y antihipertensiva. La capacidad anti-hiperglicémica se midió en porcentaje de inhibidores de α-amilasa (56.7-76.5%) y α-glucosidasa (81.0-76.6%), respectivamente; y capacidad antihipertensiva como el porcentaje de inhibición de la enzima convertidora de la angiotensina (38.4-34.7%). El cultivar Pequeño presentó mayor capacidad antioxidante y anti-hiperglucémica en comparación a los demás cultivares. Así, todas las harinas de arroz rojo pueden ser vehículos de compuestos funcionales en los alimentos.
Subject(s)


Full text: Available Index: LILACS (Americas) Main subject: Oryza / Hypoglycemic Agents / Antihypertensive Agents / Antioxidants Language: English Journal: Rev. chil. nutr Journal subject: Nutritional Sciences Year: 2020 Type: Article Affiliation country: Brazil Institution/Affiliation country: Federal Rural University of Rio de janeiro/BR

Similar

MEDLINE

...
LILACS

LIS


Full text: Available Index: LILACS (Americas) Main subject: Oryza / Hypoglycemic Agents / Antihypertensive Agents / Antioxidants Language: English Journal: Rev. chil. nutr Journal subject: Nutritional Sciences Year: 2020 Type: Article Affiliation country: Brazil Institution/Affiliation country: Federal Rural University of Rio de janeiro/BR