Thermal degradation kinetics of bioactive compounds from black rice flour ( Oryza sativa L.) extracts

Abdel-Aal, 2006, Anthocyanin composition in black, blue, pink, purple, and red cereal grains, J. Agric. Food Chem., 54, 4696, 10.1021/jf0606609 Almela, 2006, Liquid chromatographic-mass spectrometric analysis of phenolics and free-radical scavenging activity of rosemary extract from different raw material, J. Chromatogr. A, 1120, 221, 10.1016/j.chroma.2006.02.056 Asem, 2015, Anthocyanin content in the black scented rice (Chakhao): its impact on human health and plant defense, Symbiosis, 66, 47, 10.1007/s13199-015-0329-z Bordiga, 2014, Phenolics characterization and antioxidant activity of six different pigmented Oryza sativa L. cultivars grown in Piedmont (Italy), Food Res. Int., 65, 1, 10.1016/j.foodres.2014.03.007 Cemeroglu, 1994, Degradation kinetics of anthocyanins in sour cherry juice and concentrate, J. Food Sci., 59, 1216, 10.1111/j.1365-2621.1994.tb14680.x Cissé, 2009, Thermal degradation kinetics of anthocyanins from blood orange, blackberry, and roselle using the arrhenius, eyring, and ball models, J. Agric. Food Chem., 57, 6285, 10.1021/jf900836b Costa, 2015, Photochemistry of the hemiketal form of anthocyanins and its potential role in plant protection from UV-B radiation, Tetrahedron, 71, 3157, 10.1016/j.tet.2014.06.092 Dewanto, 2002, Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity, J. Agric. Food Chem., 50, 3010, 10.1021/jf0115589 Gawlik-Dziki, 2008, Effect of hydrothermal treatment on the antioxidant properties of broccoli (Brassica oleracea var. botrytis italica) florets, Food Chem., 109, 393, 10.1016/j.foodchem.2007.12.058 Goufo, 2014, Rice antioxidants: phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, c-oryzanol, and phytic acid, Food Sci. Nutr., 2, 75, 10.1002/fsn3.86 Gutfinger, 1981, Polyphenols in olive oils, J. Am. Oil Chem. Soc., 58, 966, 10.1007/BF02659771 Hao, 2015, Identification of anthocyanins in black rice (Oryza sativa L.) by UPLC/QTOF-MS and their in vitro and in vivo antioxidant activities, J. Cereal Sci., 64, 92, 10.1016/j.jcs.2015.05.003 Hiemori, 2009, Influence of cooking on anthocyanins in black rice (Oryza sativa L. japonica var. SBR), J. Agric. Food Chem., 57, 1908, 10.1021/jf803153z Hou, 2013, Identification of anthocyanins isolated from black rice (Oryza sativa L.) and their degradation kinetics, Food Res. Int., 50, 691, 10.1016/j.foodres.2011.07.037 Lee, 2010, Identification and quantification of anthocyanins from the grains of black rice (Oryza sativa L.) varieties, Food Sci. Biotechnol., 19, 391, 10.1007/s10068-010-0055-5 Loypimai, 2016, Thermal and pH degradation kinetics of anthocyanins in natural food colorant prepared from black rice bran, J. Food Sci. Technol., 53, 461, 10.1007/s13197-015-2002-1 Pengkumsri, 2014, Physicochemical and antioxidative properties of black, brown and red rice varieties of northern Thailand, Food Sci. Technol., 35, 331, 10.1590/1678-457X.6573 Philpott, 2006, In situ and in vitro antioxidant activity of sweet potato anthocyanins, J. Agric. Food Chem., 54, 1710 Rodriguez-Mateos, 2013, Impact of cooking, proving, and baking on the (poly)phenol content of wild blueberry, J. Agric. Food Chem., 62, 3979, 10.1021/jf403366q Sadilova, 2007, Thermal degradation of anthocyanins and its impact on colour and in vitro antioxidant capacity, Mol. Nutr. Food Res., 51, 1461, 10.1002/mnfr.200700179 Saikia, 2012, Quality characterisation and estimation of phytochemicals content and antioxidant capacity of aromatic pigmented and non-pigmented rice varieties, Food Res. Int., 46, 334, 10.1016/j.foodres.2011.12.021 Strede, 1992, Color stability of strawberry and blackcurrant syrups, J. Food Sci., 57, 172, 10.1111/j.1365-2621.1992.tb05449.x Sui, 2014, Combined effect of pH and high temperature on the stability and antioxidant capacity of two anthocyanins in aqueous solution, Food Chem., 163, 163, 10.1016/j.foodchem.2014.04.075 Ścibisz, 2010, Thermal degradation of anthocyanins in blueberry fruit, Żywność Nauka Technol. Jakość, 72, 56 Takashi, 2001, Antioxidant activity of anthocyanin extract from purple black rice, J. Med. Food, 4, 211, 10.1089/10966200152744481 Tiwari, 2009, Anthocyanin and color degradation in ozone treated blackberry juice, Innov. Food Sci. Emerg. Technol., 10, 70, 10.1016/j.ifset.2008.08.002 Turturică, 2016, Effect of thermal treatment on phenolic compounds from plum (Prunus domestica) extracts – a kinetic study, J. Food Eng., 171, 200, 10.1016/j.jfoodeng.2015.10.024 Wang, 2007, Degradation kinetics of anthocyanins in blackberry juice and concentrate, J. Food Eng., 82, 271, 10.1016/j.jfoodeng.2007.01.018 Yawadio, 2007, Color enhancing effect of carboxylic acids on anthocyanins, Food Chem., 105, 421, 10.1016/j.foodchem.2006.12.066 Zhang, 2010, Phenolic profiles and antioxidant activity of black rice bran of different commercially available varieties, J. Agric. Food Chem., 58, 7580, 10.1021/jf1007665