, volume 301 , pages 125304

Black rice (Oryza sativa L.): A review of its historical aspects, chemical composition, nutritional and functional properties, and applications and processing technologies

Vivian Cristina Ito ¹

Luiz Gustavo Lacerda ¹

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Graduate Program in Food Science and Technology, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti 4748 Uvaranas Campus, CEP 84.030-900, Ponta Grossa, PR, Brazil |

Publication type: Journal Article

Publication date: 2019-12-01

Elsevier

Food Chemistry

scimago Q1

wos Q1

SJR: 1.952

CiteScore: 18.3

Impact factor: 9.8

ISSN: 03088146, 18737072

DOI: 10.1016/j.foodchem.2019.125304

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PubMed ID: 31394335

General Medicine

Analytical Chemistry

Food Science

Abstract

Black rice is a variety of pigmented rice. It contains numerous nutritional and bioactive components, including essential amino acids, functional lipids, dietary fibre, vitamins, minerals, anthocyanins, phenolic compounds, γ-oryzanols, tocopherols, tocotrienols, phytosterols and phytic acid. There have been several studies of black rice due to its alleged beneficial health effects when consumed regularly. This review focuses on the historical aspects, chemical composition, and nutritional and functional properties of black rice. Furthermore, a discussion of the development of new foods and beverages with applications and processing technologies designed to improve their quality attributes. The nutritional value of black rice means that it has the potential to be used in the production of healthy foods and beverages, such as functional products and gluten-free cereals, thereby providing extra health benefits to consumers.

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Emran Talha

559 publications, 18 760 citations, 7 343 reviews

h-index: 67

Brown University

BGC Trust University Bangladesh

Research interests

Bioinformatics

Immunology

1 citation

MITHUL ARAVIND

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10 publications, 450 citations, 34 reviews

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Ito V. C., Lacerda L. G. Black rice (Oryza sativa L.): A review of its historical aspects, chemical composition, nutritional and functional properties, and applications and processing technologies // Food Chemistry. 2019. Vol. 301. p. 125304.

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RIS |

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RIS Copy

TY - JOUR

DO - 10.1016/j.foodchem.2019.125304

UR - https://doi.org/10.1016/j.foodchem.2019.125304

TI - Black rice (Oryza sativa L.): A review of its historical aspects, chemical composition, nutritional and functional properties, and applications and processing technologies

T2 - Food Chemistry

AU - Ito, Vivian Cristina

AU - Lacerda, Luiz Gustavo

PY - 2019

DA - 2019/12/01

PB - Elsevier

SP - 125304

VL - 301

PMID - 31394335

SN - 0308-8146

SN - 1873-7072

ER -

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@article{2019_Ito,

author = {Vivian Cristina Ito and Luiz Gustavo Lacerda},

title = {Black rice (Oryza sativa L.): A review of its historical aspects, chemical composition, nutritional and functional properties, and applications and processing technologies},

journal = {Food Chemistry},

year = {2019},

volume = {301},

publisher = {Elsevier},

month = {dec},

url = {https://doi.org/10.1016/j.foodchem.2019.125304},

pages = {125304},

doi = {10.1016/j.foodchem.2019.125304}

}

Publisher

Elsevier

Journal

Food Chemistry

scimago Q1

wos Q1

SJR

1.952

CiteScore

18.3

Impact factor

9.8

ISSN

03088146 (Print)

18737072 (Electronic)