White rice enrichment with phenols upon cooking in olive leaf infusion: a preliminary study

Abstract

AbstractBACKGROUNDWhite rice is poor in health‐promoting phytochemicals; therefore, the production of a phenol‐enriched commodity is highly desirable. Recent findings on its enrichment via cooking in plant extracts are promising, yet studies employing aqueous extracts of olive leaves (OLs), containing well‐recognized bioactive phenols (e.g. oleuropein) are absent. In addition, little is known about the levels of phenols that are maintained after rice drying and rehydration, an important aspect for the future design of ‘ready‐to‐eat’ functional rice.RESULTSThe examination, for the first time, of white rice adsorption capacity of phenols from OLs upon cooking in infusions containing different levels of phenols, after freeze‐drying and rehydration, showed the following: (i) the total phenol content, the antioxidant activity (assessed via 2,2‐diphenyl‐1‐picrylhydrazyl radical and ferric reducing antioxidant power assays), the oleuropein and luteolin‐7‐O‐glucoside levels increased dose dependently; (ii) upon rehydration, the average decrease of total phenol content and antioxidant activity values was significantly lower when an exact volume of water was used compared with an excess (~10% versus 63%). A similar trend was observed for oleuropein (36% versus 83%) and the luteolin‐7‐O‐glucoside (24 versus 82%) levels; (iii) the dried enriched kernels were less bright with a hay‐yellow hue (CIELab coordinates).CONCLUSIONWhite rice enrichment with biophenols from OLs, a by‐product of olive tree cultivation, was successful using a simple approach. Despite leaching upon freeze‐drying/rehydration, sufficient amounts were maintained to obtain a functional rice that could serve as an alternative dietary source of OLs phenols to non‐traditional olive tree product consumers or those refraining from sodium and fats. © 2023 Society of Chemical Industry.