Effects of different extrusion temperatures on extrusion behavior, phenolic acids, antioxidant activity, anthocyanins and phytosterols of black rice

文献类型： 外文期刊

第一作者： Hu, Zhanqiang

作者： Hu, Zhanqiang;Hu, Xianqiao;Zhu, Zhiwei;Shao, Yafang;Tang, Xiaozhi;Yu, Chen;Zhang, Ming

作者机构：

期刊名称：RSC ADVANCES （ 影响因子：3.361； 五年影响因子：3.39 ）

ISSN： 2046-2069

年卷期： 2018 年 8 卷 13 期

页码：

收录情况： SCI

摘要： Different extrusion temperatures (90, 100, 110, and 120 degrees C) were used to investigate changes in the expansion ratios, die pressures, phytochemical contents and antioxidant activities of extrusion products of black rice. The results showed that the die pressure significantly decreased with the increasing extrusion temperature, and the expansion ratio reached a peak value at 100 degrees C. The soluble-free and total phenolic acid contents gradually increased, whereas portions of soluble-free and soluble-conjugated phenolic acids transformed into insoluble-bound phenolic acids. The soluble-free (52.45) and insoluble-bound (73.59 mg GAE/100 g DF) total phenolic contents (TPC) reached peak values at 110 degrees C. The soluble-conjugated TPC values remained similar. Antioxidant activity occurred at higher levels in the range from 100 degrees C to 120 degrees C. The anthocyanin content decreased after extrusion possibly because some anthocyanin remained in the residue after extraction and could not be completely extracted. The content of free sterols increased from 90 degrees C to 110 degrees C and decreased at 120 degrees C. However, the content of bound sterols showed an opposite trend and reached a minimum value at 110 degrees C.

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