Abstract
Abstract Background and objectives Milling, polishing, and color selection are the basic unit operation steps during rice processing, which may remove much amounts of nutritional components, such as phenolics and dietary fiber. And for a long time, rice is often overprocessed which results in a serious loss of nutrients. However, the reduction of the nutritional components during rice milling process has not been evaluated. The aim of this study was to investigate the effect of different milling processes during industrial rice processing on the free and bound phenolic content, composition, dietary fiber, and antioxidant activity (DPPH, ABTS, T‐AOC) of two kinds of rice (Dao Huaxiang and Jiangxi Indica). Findings As the milling degree increased, the loss percentages of total phenolics, flavonoids, and anthocyanins of Dao Huaxiang rice were 52.8%–76.4%, 43.3%–72.9%, and 100.0%, respectively; it was similar for the reduction percentages of total phenolics, flavonoids, and anthocyanins for Jiangxi Indica rice, which were 56.5%–77.4%, 58.7%–87.7%, and 87.5%–100%, respectively; the amounts of total dietary fiber were also decreased from 5.87 to 2.03 g/100 g DW for the Dao Huaxiang rice and from 5.14 to 2.84 g/100 g DW for Jiangxi Indica rice, respectively. Correspondingly, the content of individual phenolic, flavonoid, and anthocyanin compositions in both rice varieties decreased with the increase in milling degree during the rice processing. Antioxidant activities of T‐AOC, DPPH, and ABTS showed a same trend with phenolic profiles for the two rice varieties. Conclusions The phenolic profiles, dietary fiber, and antioxidant activities for Dao Huaxiang and Jiangxi Indica rice decreased significantly with milling degree increase during rice processing. Therefore, it is recommended that the milling and polishing degree should be reduced during rice grain processing, in order to achieve the purpose of not only satisfying the edible quality of rice but also retaining the nutritional characteristics as much as possible. Significance and novelty The rice samples in this study were from the actual industrial production industry, and the Dao Huaxiang rice and Jiangxi Indica rice were from northeast China and south China, respectively, which were representative and could provide specific and practical data for reducing milling degree in rice industry and reducing the removal of bran layer. These findings indicate that the milling degree should be reduced or controlled for retention of nutrients and acceptable sensory quality in rice.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 11
Claim · model-written summary
Increasing milling degree reduced total phenolics in Dao Huaxiang rice by 52.8%–76.4%.
- Taxon
- rice
Oryza sativae0 - Material
- Dao Huaxiange0
- Treatment
- milling degree increasede0
- Outcome
- total phenolicse0
- Direction
- losse0
- Value
- 52.8%–76.4%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“As the milling degree increased, the loss percentages of total phenolics, flavonoids, and anthocyanins of Dao Huaxiang rice were 52.8%–76.4%, 43.3%–72.9%, and 100.0%, respectively”
Claim · model-written summary
Increasing milling degree reduced flavonoids in Dao Huaxiang rice by 43.3%–72.9%.
- Taxon
- riceOryza sativae0
- Material
- Dao Huaxiange0
- Treatment
- milling degree increasede0
- Outcome
- flavonoidse0
- Direction
- losse0
- Value
- 43.3%–72.9%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“As the milling degree increased, the loss percentages of total phenolics, flavonoids, and anthocyanins of Dao Huaxiang rice were 52.8%–76.4%, 43.3%–72.9%, and 100.0%, respectively”
Claim · model-written summary
Increasing milling degree reduced anthocyanins in Dao Huaxiang rice by 100.0%.
- Taxon
- riceOryza sativae0
- Material
- Dao Huaxiange0
- Treatment
- milling degree increasede0
- Outcome
- anthocyaninse0
- Direction
- losse0
- Value
- 100.0%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“As the milling degree increased, the loss percentages of total phenolics, flavonoids, and anthocyanins of Dao Huaxiang rice were 52.8%–76.4%, 43.3%–72.9%, and 100.0%, respectively”
Claim · model-written summary
Increasing milling degree reduced total phenolics in Jiangxi Indica rice by 56.5%–77.4%.
- Taxon
- riceOryza sativae0
- Material
- Jiangxi Indicae0
- Treatment
- milling degreee1
- Outcome
- total phenolicse0
- Direction
- reductione0
- Value
- 56.5%–77.4%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“reduction percentages of total phenolics, flavonoids, and anthocyanins for Jiangxi Indica rice, which were 56.5%–77.4%, 58.7%–87.7%, and 87.5%–100%, respectively”
e1“As the milling degree increased”
Claim · model-written summary
Increasing milling degree reduced flavonoids in Jiangxi Indica rice by 58.7%–87.7%.
- Taxon
- riceOryza sativae0
- Material
- Jiangxi Indicae0
- Treatment
- milling degreee1
- Outcome
- flavonoidse0
- Direction
- reductione0
- Value
- 58.7%–87.7%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“reduction percentages of total phenolics, flavonoids, and anthocyanins for Jiangxi Indica rice, which were 56.5%–77.4%, 58.7%–87.7%, and 87.5%–100%, respectively”
e1“As the milling degree increased”
Claim · model-written summary
Increasing milling degree reduced anthocyanins in Jiangxi Indica rice by 87.5%–100%.
- Taxon
- riceOryza sativae0
- Material
- Jiangxi Indicae0
- Treatment
- milling degreee1
- Outcome
- anthocyaninse0
- Direction
- reductione0
- Value
- 87.5%–100%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“reduction percentages of total phenolics, flavonoids, and anthocyanins for Jiangxi Indica rice, which were 56.5%–77.4%, 58.7%–87.7%, and 87.5%–100%, respectively”
e1“As the milling degree increased”
Claim · model-written summary
Milling reduced total dietary fiber in Dao Huaxiang rice from 5.87 to 2.03 g/100 g DW.
- Taxon
- riceOryza sativae0
- Material
- Dao Huaxiange0
- Outcome
- total dietary fibere0
- Direction
- decreasede0
- Value
- 5.87 to 2.03 g/100 g DWe0
Not reportedTreatmentComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the amounts of total dietary fiber were also decreased from 5.87 to 2.03 g/100 g DW for the Dao Huaxiang rice”
Claim · model-written summary
Milling reduced total dietary fiber in Jiangxi Indica rice from 5.14 to 2.84 g/100 g DW.
- Taxon
- riceOryza sativae0
- Material
- Jiangxi Indicae0
- Outcome
- total dietary fibere0
- Direction
- decreasede0
- Value
- 5.14 to 2.84 g/100 g DWe0
Not reportedTreatmentComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the amounts of total dietary fiber were also decreased from 5.87 to 2.03 g/100 g DW for the Dao Huaxiang rice and from 5.14 to 2.84 g/100 g DW for Jiangxi Indica rice, respectively”
Claim · model-written summary
Individual phenolic, flavonoid, and anthocyanin composition contents decreased with greater milling degree in both rice varieties.
- Taxon
- riceOryza sativae0
- Treatment
- increase in milling degreee0
- Outcome
- content of individual phenolic, flavonoid, and anthocyanin compositionse0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the content of individual phenolic, flavonoid, and anthocyanin compositions in both rice varieties decreased with the increase in milling degree during the rice processing”
Claim · model-written summary
T‐AOC, DPPH, and ABTS antioxidant activities declined with phenolic profiles in the two rice varieties.
- Taxon
- riceOryza sativae1
- Treatment
- milling degree increasee1
- Outcome
- Antioxidant activities of T‐AOC, DPPH, and ABTSe0
- Direction
- decreasede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Antioxidant activities of T‐AOC, DPPH, and ABTS showed a same trend with phenolic profiles for the two rice varieties”
e1“The phenolic profiles, dietary fiber, and antioxidant activities for Dao Huaxiang and Jiangxi Indica rice decreased significantly with milling degree increase during rice processing”
Claim · model-written summary
The authors recommend reducing or controlling rice milling degree to retain nutrients and acceptable sensory quality.
- Taxon
- riceOryza sativae0
- Outcome
- milling degree should be reduced or controllede0
- Qualifier
- retention of nutrients and acceptable sensory qualitye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the milling degree should be reduced or controlled for retention of nutrients and acceptable sensory quality in rice”
The same questions in other papers
processing · quality: phytochemicals · Oryza sativa (rice)Positive and negative results
13 papers in the same direction as this paper · 23 in the opposite direction
- negative
- positive
- positive
33 papers more in this group
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.