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Anthocyanins composition and antioxidant activity of purple rice and color degradation under sunlight exposure of purple rice wine

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Abstract

This study aimed to elaborate the roles of anthocyanins and antioxidant activity of Chinese purple rice, and examined the changes of color characteristics and antioxidant activities in purple rice wine during storage. As a Chinese unique alcoholic beverage, purple rice wine is quite popular with high nutritional value. To better understand the different factors of rice wine materials, the anthocyanins composition, total phenolics content (TPC), total flavonoids content (TFC), procyanidins content and antioxidant activity of Chinese purple rice and white glutinous rice were evaluated. Two anthocyanins C3G (Cyanidin-3-O-glucoside) and P3G (Peonidin-3-O-glucoside) were identified and quantified by UPLC-PDA-MS, C3G was the most abundant anthocyanins, taking up 90.46% of the total anthocyanins in average. The total anthocyanins was from 110.30 to 1610.14 mg C3GE/100 g DW in purple rice. Purple rice contained more bioactive components and exhibited stronger antioxidant activity compared with white glutinous rice. In addition, the anthocyanins content was highly correlated with these antioxidant activities. Principal component analysis divided samples into purple and white rice groups. Further, the changes of color characteristics, anthocyanins content and antioxidant activities during purple rice wine storage were evaluated. The content of anthocyanins decreases occurred simultaneously with the wine color changes (based on CIE-Lab values) during storage. Storing with low-temperature and protect form light was an effective means to overcome this phenomenon. Additionally, antioxidant activities were also affected but the decrease was modest. As a result, purple rice contained a supply of high-value bioactive compounds, which provided a reference for the functional products development with purple rice as raw materials.

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Acknowledgements

The authors appreciated the support from Collaborative Innovation Center of Jiangsu Modern Industrial Fermentation in Jiangnan University. This work was supported by the National Natural Science Foundation of China (No. 31601558, 31901626, 31771963), and the funding of the Key Laboratory of Industrial Biotechnology, Ministry of Education, China (KLIB-KF) (No. KLIB-KF202105).

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Authors and Affiliations

  1. Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China

    Rui-long Zheng, Cheng-tuo Niu, Fei-yun Zheng, Jin-jing Wang, Chun-feng Liu & Qi Li

  2. Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, 214122, China

    Rui-long Zheng, Cheng-tuo Niu, Fei-yun Zheng, Jin-jing Wang, Chun-feng Liu & Qi Li

  3. School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, China

    Tao Ren, Chun-feng Liu & Qi Li

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Supplementary file2 (EPS 673 kb) Fig. S1 Wavelength scanning of purple rice anthocyanins

11694_2022_1285_MOESM3_ESM.eps

Supplementary file3 (EPS 1422 kb) Fig. S2 (A)UPLC profiles of anthocyanins of purple rice. Mass spectrometric data of two anthocyanins detected in the purple rice: (B) m/z 499 (Cyanidin-3-O-glucoside); (C) m/z 463(Peonidin-3-O-glucoside).

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Zheng, Rl., Ren, T., Niu, Ct. et al. Anthocyanins composition and antioxidant activity of purple rice and color degradation under sunlight exposure of purple rice wine. Food Measure 16, 1889–1900 (2022). https://doi.org/10.1007/s11694-022-01285-6

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