Effects of Degree of Milling on Phenolic Profiles, Antioxidant Activities and Flavor Components of Cooked Sea Rice

Effects of Degree of Milling on Phenolic Profiles, Antioxidant Activities and Flavor Components of Cooked Sea Rice

Yongxian LI¹, Taowen CHEN¹, Dilin LIU²^,³^,⁴, Shengquan YE⁵, Huifan LIU⁶, Haojing ZHANG¹, Lei LIU¹^,^*, Bei LI⁷^,⁸^,^*, Jucai XU¹

Science and Technology of Food Industry | 2026, 47(3) : 32 - 41

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Science and Technology of Food Industry | 2026, 47(3): 32-41

• Research and Investigation •

Effects of Degree of Milling on Phenolic Profiles, Antioxidant Activities and Flavor Components of Cooked Sea Rice

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Yongxian LI¹, Taowen CHEN¹, Dilin LIU²^,³^,⁴, Shengquan YE⁵, Huifan LIU⁶, Haojing ZHANG¹, Lei LIU¹^,^*, Bei LI⁷^,⁸^,^*, Jucai XU¹

Affiliations

¹School of Pharmacy and Food Engineering, Wuyi University, Jiangmen 529020, China

²Rice Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China

³Key Laboratory of Genetics and Breeding of High Quality Rice in Southern China (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Guangzhou 510640, China

⁴Guangdong Key Laboratory of New Technology in Rice Breeding, Guangzhou 510640, China

⁵College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524005, China

⁶College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China

⁷Hainan Academy of Inspection and Testing, Haikou 570311, China

⁸Key Laboratory of Tropical Fruits and Vegetables Quality and Safety, State Administration for Market Regulation, Haikou 570311, China

Published: 2026-02-01 doi: 10.13386/j.issn1002-0306.2024100360

Outline

Abstract

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This research aimed to investigate the effects of degree of milling on phenolic profiles, antioxidant activities and flavor components of cooked sea rice. The contents of polyphenols, flavonoids, anthocyanins, and the antioxidant capacity of cooked sea rice were analyzed by microplate reader, the flavor components of cooked sea rice were analyzed by HS-SPME combined with GC-MS. The results showed that with the increase of milling time from 0 s to 10, 20, 30, 40 s, the average total phenol content of cooked sea rice decreased by 65.91%, 74.55%, 84.39% and 90.19%. The average total flavonoid content decreased by 60.82%, 78.14%, 86.93% and 92.11%. The total FRAP antioxidant activity decreased by 67.42%, 73.52%, 85.07% and 91.20%. The total ORAC antioxidant activity decreased by 51.61%, 74.16%, 83.48% and 89.16%. The volatile compounds content of cooked sea rice decreased by 50.85%, 75.61%, 78.42% and 88.37%. The 2-acetyl-1-pyrroline contributed the most to the flavor of cooked sea rice, and the OAV decreased by 76.01% after 40 s milling. Furthermore, sea rice with the same degrees of milling decreased after cooking for total phenols, total flavonoids, total anthocyanins and total FRAP antioxidant activity, total ORAC antioxidant activity. Therefore, the degree of milling should be carefully controlled at 8%~10% to improve the balance of sensory quality and retain phenolic profiles, antioxidant activities and volatile compounds during cooked sea rice milling.

Key words

degree of milling / cooked sea rice / phenolic / antioxidant activity / flavor components

Cite this Article

李泳娴, 陈韬文, 刘迪林, 叶盛权, 刘袆帆, 张浩竞, 刘磊, 李备, 徐巨才. 加工精度对海水稻米饭酚类物质、抗氧化活性及风味成分的影响. 食品工业科技, 2026 , 47 (3) : 32 -41 . DOI: 10.13386/j.issn1002-0306.2024100360

Yongxian LI, Taowen CHEN, Dilin LIU, Shengquan YE, Huifan LIU, Haojing ZHANG, Lei LIU, Bei LI, Jucai XU. Effects of Degree of Milling on Phenolic Profiles, Antioxidant Activities and Flavor Components of Cooked Sea Rice[J]. Science and Technology of Food Industry, 2026 , 47 (3) : 32 -41 . DOI: 10.13386/j.issn1002-0306.2024100360

Appendix

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Year 2026 volume 47 Issue 3

102

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Article Info

doi: 10.13386/j.issn1002-0306.2024100360

Receive Date：2024-10-31
Online Date：2026-10-25
Published：2026-02-01

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Received：2024-10-31

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