Chemical characterization of the antioxidant, antihyperglycemic and antihypertensive capacities of red rice (Oryza sativa L.) whole flour

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 res...

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Autores principales:	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
Lenguaje:	English
Publicado:	Sociedad Chilena de Nutrición, Bromatología y Toxicología 2020
Materias:	Angiotensin Antidiabetic Cereals Proanthocyanidin Starch
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000200238
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spelling	oai:scielo:S0717-751820200002002382020-05-04Chemical characterization of the antioxidant, antihyperglycemic and antihypertensive capacities of red rice (Oryza sativa L.) whole flourSilva,Andréa dos AnjosFerreira,Marcus Vinicius da SilvaLima,Rafael Hydalgo PasseriBarbosa Junior,José LucenaMoreira,Luiz Beja MoreiraBarbosa,Maria Ivone Martins Jacintho Angiotensin Antidiabetic Cereals Proanthocyanidin Starch 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.info:eu-repo/semantics/openAccessSociedad Chilena de Nutrición, Bromatología y ToxicologíaRevista chilena de nutrición v.47 n.2 20202020-04-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000200238en10.4067/S0717-75182020000200238
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Angiotensin Antidiabetic Cereals Proanthocyanidin Starch
spellingShingle	Angiotensin Antidiabetic Cereals Proanthocyanidin Starch 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 Chemical characterization of the antioxidant, antihyperglycemic and antihypertensive capacities of red rice (Oryza sativa L.) whole flour
description	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.
author	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
author_facet	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
author_sort	Silva,Andréa dos Anjos
title	Chemical characterization of the antioxidant, antihyperglycemic and antihypertensive capacities of red rice (Oryza sativa L.) whole flour
title_short	Chemical characterization of the antioxidant, antihyperglycemic and antihypertensive capacities of red rice (Oryza sativa L.) whole flour
title_full	Chemical characterization of the antioxidant, antihyperglycemic and antihypertensive capacities of red rice (Oryza sativa L.) whole flour
title_fullStr	Chemical characterization of the antioxidant, antihyperglycemic and antihypertensive capacities of red rice (Oryza sativa L.) whole flour
title_full_unstemmed	Chemical characterization of the antioxidant, antihyperglycemic and antihypertensive capacities of red rice (Oryza sativa L.) whole flour
title_sort	chemical characterization of the antioxidant, antihyperglycemic and antihypertensive capacities of red rice (oryza sativa l.) whole flour
publisher	Sociedad Chilena de Nutrición, Bromatología y Toxicología
publishDate	2020
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000200238
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Chemical characterization of the antioxidant, antihyperglycemic and antihypertensive capacities of red rice (Oryza sativa L.) whole flour

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