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dc.creatorSilva,Andréa dos Anjos
dc.creatorFerreira,Marcus Vinicius da Silva
dc.creatorLima,Rafael Hydalgo Passeri
dc.creatorBarbosa Junior,José Lucena
dc.creatorMoreira,Luiz Beja Moreira
dc.creatorBarbosa,Maria Ivone Martins Jacintho
dc.date2020-04-01
dc.date.accessioned2020-08-05T02:57:45Z
dc.date.available2020-08-05T02:57:45Z
dc.identifierhttps://scielo.conicyt.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000200238
dc.identifier.urihttps://revistaschilenas.uchile.cl/handle/2250/150716
dc.descriptionABSTRACT Oryza sativa L. rice has large amounts of proteins and minerals, besides presenting several pigmented varieties. Red rice is distinguishable due to its great nutritional value compared to the regular white variety. Its red pericarp pigmentation is due to the bioactive compounds that are responsible for its health benefits. The objective of this study was to evaluate the physical-chemical characterization, antioxidant, antihyperglycemic and antihypertensive capacity of flours of three different red rice cultures (Rubi, Virgínia and Pequeno). All samples presented specific levels of carbohydrates for cereals with low fat content and excellent levels of protein and resistant starch. In addition, the samples had a high antioxidant, antihyperglycemic and antihypertensive capacity. Antihyperglycemic capacities were measured as percent inhibition for amylase (56.7-76.5%) and glycosidase (81.0-76.6%), respectively, and antihypertensive capacity as the percentage inhibition of the angiotensin converting enzyme (38.4-34.7%). In addition, Pequeno flour presented the best results for antioxidant and antihyperglycemic capacity in comparison to the two flours tested. Thus, all red rice flours can be a source of functional compounds when added to food.
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dc.languageen
dc.publisherSociedad Chilena de Nutrición, Bromatología y Toxicología
dc.relation10.4067/S0717-75182020000200238
dc.rightsinfo:eu-repo/semantics/openAccess
dc.sourceRevista chilena de nutrición v.47 n.2 2020
dc.subjectAngiotensin
dc.subjectAntidiabetic
dc.subjectCereals
dc.subjectProanthocyanidin
dc.subjectStarch
dc.titleChemical characterization of the antioxidant, antihyperglycemic and antihypertensive capacities of red rice (Oryza sativa L.) whole flour


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