Journal of Food Science and Technology

, Volume 56, Issue 1, pp 273–280 | Cite as

Milling and thermal treatment induced changes on phenolic components and antioxidant activities of pigmented rice flours

  • Indrakumar Sapna
  • Moirangthem Kamaljit
  • Ramakrishna Priya
  • Padmanabhan Appukuttan JayadeepEmail author
Original Article


Processing methods involved in value addition to pigmented broken rice, a milling by-product may affect the nutraceutical qualities. Hence the effect of pulverisation and toasting on nutraceutical content in brown rice flours of red and black rice varieties were studied. Plate milling reduced soluble, bound and total polyphenols in red, but increased in black; increased insoluble polyphenols and oryzanol, and reduced anthocyanin in both varieties; antioxidant activity is reduced in red, but increased in black. Toasting caused reduction of soluble, insoluble and total polyphenol, anthocyanin and antioxidant activity in both varieties with an increase in bound polyphenols, and retention of flavonoids and oryzanol. HPLC characterization of phenolics showed changes on processing in content of catechin, caffeic, vanillic, protocatechuic and ferulic acid. It can be concluded that processing impacts the phenolic components of pigmented broken brown rice flour and this information is useful for functional food industry.


Pulverization Thermal effect Phenolics Bioactivity Pigmented rice Brown rice flour 



Project funded by Govt. of India XII plan Project AGROPATHY (BSC0105).

Compliance with ethical standards

Conflict of interest

The authors declare that there is no conflict of interest.

Supplementary material

13197_2018_3487_MOESM1_ESM.docx (299 kb)
Supplementary material 1 (DOCX 299 kb)


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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  • Indrakumar Sapna
    • 1
  • Moirangthem Kamaljit
    • 2
  • Ramakrishna Priya
    • 2
  • Padmanabhan Appukuttan Jayadeep
    • 1
    Email author
  1. 1.Department of Grain Science and TechnologyCSIR-Central Food Technological Research InstituteMysoreIndia
  2. 2.School of BiosciencesUniversity of NottinghamNottinghamUK

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