6 marzo ore 13.00 undicesimo appuntamento del ciclo di seminari del DSF: "Italian pigmented rice varieties: an overview on the phenolic composition, nutraceutical potentiality and technological aspects"

Quando: 
Mercoledì, Marzo 6, 2019

Mercoledì 6 marzo undicesimo appuntamento del ciclo di Seminari del DSF 2018/19.  L'evento si svolgerà dalle 13:00 alle 13:40 in aula seminari al II piano di l.go Donegani 2 (ex Wild). 

Il talk dal titolo: "Italian pigmented rice varieties: an overview on the phenolic composition, nutraceutical potentiality and technological aspects" è tenuto da Monica Locatelli (UNIUPO-DSF).

Abstract:

Pigmented rice is characterized by the presence in the pericarp (the bran part of the caryopsis) of pigments that confer to it different colors, mainly red, purple or black. Red and black rice are valuable sources of fiber, minerals and phytochemicals, including various phenolic compounds; for these reasons, pigmented rice can be considered as "functional food", and can also be used for nutraceutical applications. Moreover, due to its high anthocyanin content, black rice could be used as source of pigments useful to replace artificial colorants in food applications.
In this seminar the composition of various Italian pigmented rice cultivars (Oryza sativa) will be presented, particularly focusing on the polyphenolic profile. Black and red rice varieties, in fact, show a similar proximate composition, but a quali/quantitative different profile of polyphenols (anthocyanins, phenolic acids and flavonoids). Based on its peculiar characteristics, black rice was then subjected to different cooking methods in order to evaluate their impact on the phenolic composition. In addition, some black rice by-products (husk, straw and broken rice) were further characterized and considered for potential nutraceutical applications, such as the production of anthocyanin-rich extracts, useful for the formulation of functional foods or dietary supplements.

Ultimo aggiornamento: 04/03/2019 - 08:52