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Effects of gamma radiation on the stability and degradation kinetics of phenolic compounds and antioxidant activity during storage of (Oryza sativa L) black rice flour
Ito, Vivian Cristina; Zielinski, Acácio Antônio Ferreira; Demiate, Ivo Mottin; Spoto, Marta; Nogueira, Alessandro; Lacerda, Luiz Gustavo.
Afiliação
  • Ito, Vivian Cristina; State University of Ponta Grossa. Graduate Program in Food Science and Technology. Ponta Grossa. BR
  • Zielinski, Acácio Antônio Ferreira; Federal University of Santa Catarina. Department of Chemical Engineering and Food Engineering. Florianópolis. BR
  • Demiate, Ivo Mottin; State University of Ponta Grossa. Graduate Program in Food Science and Technology. Ponta Grossa. BR
  • Spoto, Marta; University of São Paulo. Centre for Nuclear Energy in Agriculture. Piracicaba. BR
  • Nogueira, Alessandro; State University of Ponta Grossa. Graduate Program in Food Science and Technology. Ponta Grossa. BR
  • Lacerda, Luiz Gustavo; State University of Ponta Grossa. Graduate Program in Food Science and Technology. Ponta Grossa. BR
Braz. arch. biol. technol ; 62: e19180470, 2019. tab, graf
Artigo em Inglês | LILACS | ID: biblio-989423
Biblioteca responsável: BR1.1
ABSTRACT
Abstract The effects of gamma radiation (0, 1, 2 and 3 kGy) were used to evaluate the stability and thermal degradation kinetics of anthocyanins, as well as the stability of total phenolic compounds (TPC) and antioxidant activity at different temperatures (4, 25, 35 and 45 °C) during the storage (0, 30, 60, 90 and 120 days) of black rice flour. This flour can be used as ingredient for gluten-free cereal products with higher nutritional value. For this it is necessary to preserve the anthocyanin content during thermal processing and shelf-life periods. At time 0, the dose of 3 kGy provided all of the most available bioactive compounds, raising their antioxidant potential, except for TPC. During the storage at different temperatures up to 120 days, gradual losses occurred in all the analysed parameters. Regarding the total anthocyanin content and TPC, the sample irradiated with a 1 kGy dose remained most stable. The analysis of kinetic data indicated a first-order reaction for the degradation of anthocyanins. The combination of irradiation with different temperatures may improve the shelf-life of black rice flour.
Assuntos


Texto completo: Disponível Coleções: Bases de dados internacionais Base de dados: LILACS Assunto principal: Radiação / Oryza / Termodinâmica / Compostos Fitoquímicos / Antocianinas Idioma: Inglês Revista: Braz. arch. biol. technol Assunto da revista: Biologia Ano de publicação: 2019 Tipo de documento: Artigo País de afiliação: Brasil Instituição/País de afiliação: Federal University of Santa Catarina/BR / State University of Ponta Grossa/BR / University of São Paulo/BR

Texto completo: Disponível Coleções: Bases de dados internacionais Base de dados: LILACS Assunto principal: Radiação / Oryza / Termodinâmica / Compostos Fitoquímicos / Antocianinas Idioma: Inglês Revista: Braz. arch. biol. technol Assunto da revista: Biologia Ano de publicação: 2019 Tipo de documento: Artigo País de afiliação: Brasil Instituição/País de afiliação: Federal University of Santa Catarina/BR / State University of Ponta Grossa/BR / University of São Paulo/BR
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