Changes in Bioactive Constituents in Black Rice Metabolites Under Different Processing Treatments

• Published in: Foods Vol. 14; no. 9; p. 1630
• Main Authors: Hong, Bin, Zhang, Shan, Yuan, Di, Shan, Shan, Zhang, Jing-Yi, Sha, Di-Xin, Chen, Da-Peng, Yin, Wei-Wei, Lu, Shu-Wen, Ren, Chuan-Ying
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 05.05.2025; MDPI
• Subjects: Acids; Amino acids; Anthocyanins; Antioxidants; Benzenoids; Biological activity; black rice (BR); Chromatography; Dietary fiber; Dietary minerals; Enzymes; Fatty acids; Flavonoids; Germination; Grain; Heat; High temperature; high temperature and pressure (HTP); Ions; Lipid metabolism; Lipids; Liquid chromatography; Mass spectrometry; Mass spectroscopy; Metabolic pathways; Metabolism; Metabolites; Metabolomics; Micronutrients; milling; Negative ions; Organic acids; Oxidation; Phenolic acids; Phenylpropanoids; Phytochemicals; Polyketides; Positive ions; Product development; Rice; Thermal stability; United Kingdom > UK; germination; high temperature and pressure (HTP); metabolomics; black rice (BR); milling

In this study, liquid chromatography–mass spectrometry (LC-MS) was employed to conduct untargeted metabolomics analysis on black rice (BR), milled black rice (MBR), wet germinated black rice (WBR), and high-temperature and high-pressure-treated WBR (HTP-WBR). A total of 6988 positive ions and 7099 n...