Effect Of Different Cooking Methods On Antioxidant Activities And Amylase And Glucoside Activities Of Phenolic Compounds In Brown Rice

Polyphenols are plant secondary metabolites,with antioxidant,anti-inflammatory,hypolipidemic and other effects.Brown rice can reduce the risk of colon cancer,diabetes,hyperlipidemia,hypertension and other chronic diseases.Brown rice must be processed to be edible,but it is difficult to be loved by consumers because of its rough taste.Therefore,it is particularly important to explore a processing method that can not only improve the eating quality of brown rice,but also retain its nutrients.In this paper,brown rice was treated by different methods(steaming,electric cooker cooking,high-pressure cooking,microwave cooking).The cooked brown rice was digested in vitro to explore the antioxidant activity and hypoglycemic activity of phenolic compounds in brown rice.The main conclusions are as follows:The texture characteristics and color determination of brown rice processed by different cooking methods.The results showed that the hardness of brown rice treated by the four cooking methods decreased significantly,and the hardness of high-pressure cooking brown rice decreased the most,reaching 66.79%.The color saturation of high-pressure cooking brown rice is the highest.Determination of polyphenol content in brown rice treated with different cooking methods.The results showed that the polyphenol content of high-pressure cooking brown rice increased by 15.58%,and the polyphenol content of steaming,rice cooker cooking,and microwave cooking brown rice decreased by 2.93%,3.04%,and 6.21%,respectively.Determination of the release of polyphenols from brown rice treated with different cooking methods.The results showed that the release of polyphenols after digestion was9.10mg/g of high-pressure cooked brown rice,8.95mg/g of rice cooker cooked brown rice,8.64mg/g of steamed brown rice,and 8.63mg/g of microwave cooked brown rice.Determination of the polyphenol composition of brown rice treated with different cooking methods.It was found that the phenolic acid composition of brown rice monomer was gallic acid,catechin,p-hydroxybenzoic acid,chlorogenic acid,vanillic acid,caffeic acid,syringic acid,and p-coumaric acid.After in vitro digestion,the monomeric phenolic acid composition of brown rice treated with four cooking methods was mainly gallic acid,and other phenolic acids were not detected.Determination of the oxidation resistance of brown rice treated with different cooking methods.Four methods were used to analyze the antioxidant capacity of the samples.The results show that brown rice has antioxidant activity in all four cooking methods,among which high-pressure cooking brown rice has the strongest antioxidant capacity.Determination of ?-amylase activity and ?-glucoside activity of brown rice treated with different cooking methods.The chemical method was used to explore the inhibitory effects of brown rice polyphenols on the activity of ?-amylase and ?-glucoside.The results showed that the brown rice polyphenols after cooking treatment can inhibit ?-amylase activity and?-glucosidase activity,mainly by reducing the activity of ?-amylase and ?-glucosidase,extending the time of starch digestion and delaying glucose The production.After digestion,the inhibitory activity of ?-amylase ranges from 7.81% to 21.19%,and the inhibitory activity of ?-glucoside ranges from 2.04% to 27.85%.SPSS analysis results show that there are differences in the polyphenol content,composition and antioxidant properties of brown rice in the four cooking methods.