Study on behavior of anthocyanin and its functionality during the cooking and processing of purple black rice
| Project/Area Number |
22700737
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Single-year Grants |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Tokushima Bunri University (2012)
Okayama Prefectural University (2010-2011) |
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Principal Investigator |
KONDO Miki 徳島文理大学, 人間生活学部, 准教授 (80326412)
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| Project Period (FY) |
2010 – 2012
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| Project Status |
Completed (Fiscal Year 2012)
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| Budget Amount *help |
¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000)
Fiscal Year 2012: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2011: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2010: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
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| Keywords | 紫黒米 / アントシアニン / 製パン / プロトカテキュ酸 / 抗酸化性 / シアニジン3-グルコシド |
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| Research Abstract |
Black purple rice is rich in anthocyanin pigments with various functions. Therefore, black purple rice would be able to utilize as functional food. However, changes in functionality by cooking and processing of black purple rice is unknown. In this study, breads containing black purple rice flour were prepared, the changes in antioxidant properties and behavior of anthocyanins in the processing were examined. While 80% of cyanidin 3-glucoside (C3G), a major anthocyanin in black purple rice, was degraded to protocatechuic acid (PCA), PCA showed antioxidant higher than C3G.These results show that black purple rice after processing has antioxidant property.
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Report
(4 results)
Research Products
(15 results)
