Abstract
Organic pigmented Thai rice and wild rice are commonly available in specialized Italian markets and food shops, and they are gaining popularity among consumers demanding healthy foods. Indeed, the typical colour of kernels, which is the unique characteristic of pigmented cereals, is due to the accumulation of pigments that are also responsible for a number of healthy effects. The aim of this study was to provide a portrait of two organic pigmented Thai rice varieties from Thailand and one wild rice variety from Canada, imported into Italy and at Italian consumers' disposal. To this end, the proximate composition and the content of health-promoting compounds, such as carotenoids, anthocyanins and phenolic compounds, were determined in Thai and wild rice. Moreover, the effect of cooking on phytochemicals was assessed, in order to provide reliable data on the dietary intake of bioactive compounds by samples under investigation. Results show that studied samples have a content of phytochemicals higher than white rice and comparable to other cereals. The cooking process determined a decrease of bioactive compounds in all varieties under investigation. However, some samples were found more resistant to cooking stress, and some phytochemicals were little affected by this process. Therefore, pigmented Thai and wild rice may represent a valuable source of healthy compounds and an alternative to other wholesome foods required by consumers.
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Claims 4
Claim · model-written summary
The studied pigmented rice samples had higher phytochemical content than white rice and comparable content to other cereals.
- Taxon
- Rice
Oryza sativat0 - Outcome
- content of phytochemicalse0
- Direction
- highere0
- Comparator
- white ricee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“studied samples have a content of phytochemicals higher than white rice and comparable to other cereals”
t0“Pigmented Thai and Wild Rice”
Claim · model-written summary
Cooking decreased bioactive compounds in all studied varieties.
- Taxon
- RiceOryza sativat0
- Treatment
- cooking processe0
- Outcome
- bioactive compoundse0
- Direction
- decreasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The cooking process determined a decrease of bioactive compounds in all varieties under investigation.”
t0“Pigmented Thai and Wild Rice”
Claim · model-written summary
Some samples were more resistant to cooking stress.
- Taxon
- RiceOryza sativat0
- Outcome
- more resistant to cooking stresse0
- Direction
- more resistante0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“some samples were found more resistant to cooking stress”
t0“Pigmented Thai and Wild Rice”
Claim · model-written summary
Some phytochemicals were little affected by cooking.
- Taxon
- RiceOryza sativat0
- Treatment
- cooking processe1
- Outcome
- phytochemicalse0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“some phytochemicals were little affected by this process”
e1“The cooking process”
t0“Pigmented Thai and Wild Rice”
The same questions in other papers
processing · quality: phytochemicals · Oryza sativa (rice)Positive and negative results
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See all 37 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.