Effect of Cooking on Chemical Constituents and In Vitro Anti-diabetes Properties of Red Rice

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Cooking red rice induces chemical and biological changes to the phytochemical content, affecting the food's texture and nutritional profile. In the present study, the effect of cooking red rice on its chemical contents and in vitro anti-diabetes properties was investigated. The raw red rice was extracted with 70% ethanol (RRRE) as well as cooked red rice using an electric rice cooker (CRRE1), an electric pressure rice cooker (CRRE2), a microwave cooker (CRRE3), and boiling (CRRE4). All extracts' phytoconstituents were evaluated using colorimetric analysis and HPLC techniques, and then in vitro anti-diabetes properties were examined. The results revealed that cooked red rice extracts (CRREs) reduced phenolic compounds such as chlorogenic acid, protocatechuic acid, and vanillic acid, as well as flavonoid compounds such as catechin and epicatechin, proanthocyanidin compounds, vitamin E analogs such as α-tocotrienol, α-tocopherol, g-tocotrienol, and g-tocopherol, and g-oryzanol. Furthermore, CRREs retained antioxidant activity in the DPPH and ABTS assays, decreased ROS and NO production in RAW264.7-induced cells, and reduced in vitro lipid peroxidation and advanced glycation end products (AGEs) formation, similar to RRRE. In addition, we discovered that cooked red rice with boiling had higher phytochemical contents and greater anti-diabetes properties than other cooked red rice. The findings revealed that boiled red rice may be considered anti-diabetic, providing vital insights into the health benefits of eating boiled red rice and promoting boiled red rice for diabetes patients.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.