Journal ArticleOpen Access
Application of Cyanidin-3-Glucosides as a functional food ingredient in rice-based bakery products
Authors
Author Affiliations
Bangladesh Rice Research Institute, East West University, Bangabandhu Sheikh Mujibur Rahman Maritime University, Bangabandhu Sheikh Mujibur Rahman Agricultural University, ...
Published InSaudi Journal of Biological Sciences
Year2021
Citations18
Abstract
BACKGROUND: Black pericarp rice has recently become popular among rice consumers for its diverse health benefits specially anti-cancer effect. Cyanidin-3-Glucosides (C3G), an prominant bioactive component of anthocyanins which is abundantly present in black pericarp rice. OBJECTIVES: We investigated, how effectively it can be used to fortify Cyanidin-3-Glucosides (C3G) content in red and white pericarp polished rice or rice based bakery products for more nutritional value. METHOD: In the present study, we have characterized several black pericarp rice cultivars along with some red pericarp and white pericarp rice cultivars by physicochemical including mineral profiling, and quantified the C3G by UFLC and LCMS. RESULTS: C3G content was significantly reduced from raw rice to cooked rice condition. All the black pericarp rice cultivars…
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