PMID- 37755298
OWN - NLM
STAT- Publisher
LR  - 20231003
IS  - 2218-1989 (Print)
IS  - 2218-1989 (Electronic)
IS  - 2218-1989 (Linking)
VI  - 13
IP  - 9
DP  - 2023 Sep 15
TI  - Comparison of Metabolites and Main Nutritional Components between Uncooked and 
      Cooked Purple Rice.
LID - 10.3390/metabo13091018 [doi]
LID - 1018
AB  - Cooking can lead to varying degrees of nutrient loss in purple rice. For this 
      investigation, two varieties of purple rice (YZN1 and YZ6) were chosen as the 
      focal points to explore the metabolites associated with rice nutrition post 
      cooking using nontargeted and targeted metabolomics techniques. The results 
      showed that after cooking the two purple rice varieties, the contents of the 
      flavonoids; OPC; TP; total antioxidant capacity; and K, Na, Fe, Mn, Zn, Cu, Ca, 
      and Mg significantly decreased. Compared with YZN1U (YZN1 uncooked), the amino 
      acid and mineral element contents in YZN1C (YZN1 cooked) decreased to varying 
      degrees. After cooking YZ6, the contents of seven amino acids significantly 
      decreased. Following the preparation of purple rice, the metabolites primarily 
      engaged in the pathways of flavonoid synthesis and flavone and flavonol 
      synthesis. Flavonoids, total antioxidant capacity, mineral elements, and amino 
      acids showed a strong correlation with delphinidin and luteolin. The ROC analysis 
      demonstrated that the value of the area under the curve for delphinidin and 
      luteolin was 1 when comparing YZ6C (YZ6 cooked) and YZ6U (YZ6 uncooked), as well 
      as YZN1C and YZN1U. Delphinidin and luteolin can be used as potential biomarkers 
      of nutrient loss after cooking purple rice. This study holds significant 
      implications for the balanced nutrition and healthy development of human dietary 
      grains.
FAU - Gu, Wenfei
AU  - Gu W
AD  - Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of 
      Crop Cultivation and Physiology, Agricultural College of Yangzhou University, 
      Yangzhou 225009, China.
FAU - Peng, Yuehong
AU  - Peng Y
AD  - Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of 
      Crop Cultivation and Physiology, Agricultural College of Yangzhou University, 
      Yangzhou 225009, China.
FAU - Wang, Ruizhi
AU  - Wang R
AD  - Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of 
      Crop Cultivation and Physiology, Agricultural College of Yangzhou University, 
      Yangzhou 225009, China.
FAU - Wang, Runnan
AU  - Wang R
AD  - Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of 
      Crop Cultivation and Physiology, Agricultural College of Yangzhou University, 
      Yangzhou 225009, China.
FAU - Wu, Han
AU  - Wu H
AD  - Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of 
      Crop Cultivation and Physiology, Agricultural College of Yangzhou University, 
      Yangzhou 225009, China.
FAU - Zhu, Jinyan
AU  - Zhu J
AD  - Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of 
      Crop Cultivation and Physiology, Agricultural College of Yangzhou University, 
      Yangzhou 225009, China.
AD  - Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, 
      Yangzhou University, Yangzhou 225009, China.
FAU - Ni, Xinhua
AU  - Ni X
AD  - Jiangsu Zijiang Ecological Agriculture Co., Ltd., Yangzhou 212200, China.
FAU - Xiong, Qiangqiang
AU  - Xiong Q
AD  - Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of 
      Crop Cultivation and Physiology, Agricultural College of Yangzhou University, 
      Yangzhou 225009, China.
AD  - Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, 
      Yangzhou University, Yangzhou 225009, China.
LA  - eng
GR  - 202303/Open Project of Key Laboratory of Crop Physiology, Ecology and Genetic 
      Breeding, Ministry of Education, Jiangxi Agricultural University/
GR  - SJCX23_1974/Postgraduate Research & Practice Innovation Program of Jiangsu 
      Province/
PT  - Journal Article
DEP - 20230915
PL  - Switzerland
TA  - Metabolites
JT  - Metabolites
JID - 101578790
PMC - PMC10536460
OTO - NOTNLM
OT  - amino acids
OT  - antioxidant properties
OT  - cooking
OT  - flavonoids
OT  - metabolomics
OT  - purple rice
COIS- The authors declare no conflict of interest.
EDAT- 2023/09/27 12:41
MHDA- 2023/09/27 12:41
PMCR- 2023/09/15
CRDT- 2023/09/27 09:55
PHST- 2023/09/01 00:00 [received]
PHST- 2023/09/10 00:00 [revised]
PHST- 2023/09/14 00:00 [accepted]
PHST- 2023/09/27 12:41 [medline]
PHST- 2023/09/27 12:41 [pubmed]
PHST- 2023/09/27 09:55 [entrez]
PHST- 2023/09/15 00:00 [pmc-release]
AID - metabo13091018 [pii]
AID - metabolites-13-01018 [pii]
AID - 10.3390/metabo13091018 [doi]
PST - epublish
SO  - Metabolites. 2023 Sep 15;13(9):1018. doi: 10.3390/metabo13091018.