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Hello, my name is Nuria Reyes and I’m a researcher from Polytechnic Institute of Viana do Castelo, Portugal. The objective of this work was to determine the effectiveness of the solvents used for the incorporation of lycopene in different Portuguese Carolino rice varieties, assessing the colour stability and antioxidant properties overtime. Three varieties of rice were coloured by saturated solutions of powdered lycopene. Four dyeing solutions were prepared with different incorporation solvents: vinegar, ethanol, rice bran oil and water. Results of colour determination showed that vinegar and water conferred a redder colour to rice kernels. Also, rice bran oil and ethanol led to lower red colour values after dyeing. Red colour intensity of all samples steadily decreased over time. No differences were found between rice varieties. Antioxidant capacity presented higher values of DPPH and ABTS than control. In conclusion, results revealed that the best solvents for colouring the tested rice varieties with lycopene, regarding colour stability, were water and vinegar, Samples kept an appealing orange colour after 63 days of storage. In most samples, the addition of lycopene slightly increased antioxidant activity of all rice samples, As colour stability was the main purpose of this study it can be concluded that kernels of the three rice varieties tested, coloured with lycopene, and using water or vinegar as solvents, can be considered good appealing alternatives to conventional white rice. Further studies of colour stability over a longer storage period are ongoing.