Bioactive compounds in rice on Italian market: pigmented varieties as a source of carotenoids, total phenolic compounds and anthocyanins, before and after cooking

Abstract

The aim of this study was to fully characterize the main pigmented rice varieties, available to consumers on the Italian market, in terms of carotenoids, total phenolic compounds and anthocyanins, and to investigate the effect of cooking on these components. Lutein was the main carotenoid in all samples under investigation (0.33-4.11 µg/g d.m.), while anthocyanins were observed only in black genotypes. Phenolic compounds were found mainly in free form, and values ranged between 544.1 and 1508.3 mg/100 g (d.m.) in raw samples. Cooking decreased significantly (p < 0.05) total lutein, free phenolic compound and anthocyanin content. In contrast, the increase of insoluble-bound phenolic compounds was observed in some samples, after cooking. The study provides data contributing to gain a better knowledge in novel food composition and enabling the estimation of dietary intake of health-promoting components.

Keywords: Anthocyanins; Carotenoids; Cooking; Cyanidin-3-O-glucoside chloride (PubChem CID: 68247); Lutein (PubChem CID: 6433159); Peonidin-3-O-glucoside chloride (PubChem CID: 14311151); Phenolic compounds; Pigmented rice; Zeaxanthin (PubChem CID: 5280899); β-Carotene (PubChem CID: 5280489).