A study on the color deepening in red rice during storage

Food Chemistry
Sakina Hayashi, Emiko Yanase

Abstract

To elucidate the mechanism of the color deepening phenomenon involving aged red rice samples, the time-dependent changes in the color and chemical composition of four different samples (freshly harvested, as well as those stored for 1, 2, and 5years) were studied. A detailed study of the color change was carried out by obtaining the reflectance spectra of the samples. To investigate the underlying chemical changes, each sample was extracted with an appropriate solvent and analyzed by high-performance liquid chromatography, Folin-Ciocalteu assay, phloroglucinolysis, and mass spectrometry. A similar color change was induced via the photoirradiation of a fresh red rice sample. It is suggested that the chemical modifications of proanthocyanidins are responsible for the color change observed in red rice.

References

Apr 20, 2001·Journal of Agricultural and Food Chemistry·J A Kennedy, G P Jones
Dec 12, 2002·Journal of Agricultural and Food Chemistry·Tomoyuki OkiTetsuo Sato
May 5, 2009·Journal of Pharmaceutical and Biomedical Analysis·María MonagasRosa Lebrón-Aguilar
Apr 1, 2008·Nutrition Research and Practice·Min-Kyoung KimYong Ho Kim
May 4, 2011·Journal of Food Science·Byungrok MinMing-Hsuan Chen

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Citations

May 1, 2019·Comprehensive Reviews in Food Science and Food Safety·Chuan TongJinsong Bao
Apr 18, 2020·International Journal of Biological Macromolecules·Luan Ramos da SilvaFarayde Matta Fakhouri
Apr 18, 2019·Journal of Agricultural and Food Chemistry·Yoshihide Hibi, Emiko Yanase

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