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<p>The impact of milling on the polyphenol content and antioxidant activity of black rice <i>(Chakhao</i>) and its by-products was examined in this study. The study investigated the impact of varying polishing degrees—5% and 10%—on unpolished rice, with a focus on analyzing phenolic content, flavonoid levels, and anthocyanin concentrations. Using LC-HRMS and HPLC techniques, total identified 22 phenolic and 7 anthocyanins compounds in various milling fractions, while only 19 were present in the 10% polished samples. Polishing resulted in significant reductions in total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC), and cyanidin-3-glucoside (C3G), with losses ranging from 18% to 75%. Cooking further affected these compounds, increasing TPC slightly but drastically reducing TFC, TAC, C3G, and peonidin-3-glucoside (P3G). Results revealed higher TFC, anthocyanin components and DPPH radical scavenging activity in 5% bran. These findings highlight the varying phytochemical profiles of black rice depending on milling and cooking processes, offering insights for their application in the functional food industry.</p> Graphical abstract <p></p>

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Impact of black rice (Chakhao) polishing and cooking on phenolic and anthocyanin compounds profiling by using ESI-high resolution mass spectroscopy (LC-HRMS)

  • 期刊论文

  • 发表日期：

    2026年2月17日

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  • Divya,
  • A. Jayadeep,
  • Shruti Joshi

摘要

The impact of milling on the polyphenol content and antioxidant activity of black rice (Chakhao) and its by-products was examined in this study. The study investigated the impact of varying polishing degrees—5% and 10%—on unpolished rice, with a focus on analyzing phenolic content, flavonoid levels, and anthocyanin concentrations. Using LC-HRMS and HPLC techniques, total identified 22 phenolic and 7 anthocyanins compounds in various milling fractions, while only 19 were present in the 10% polished samples. Polishing resulted in significant reductions in total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC), and cyanidin-3-glucoside (C3G), with losses ranging from 18% to 75%. Cooking further affected these compounds, increasing TPC slightly but drastically reducing TFC, TAC, C3G, and peonidin-3-glucoside (P3G). Results revealed higher TFC, anthocyanin components and DPPH radical scavenging activity in 5% bran. These findings highlight the varying phytochemical profiles of black rice depending on milling and cooking processes, offering insights for their application in the functional food industry.

Graphical abstract