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Phytochemicals and antioxidant capacities in rice brans of different color.
J Food Sci. 2011 Jan-Feb; 76(1):C117-26.JF

Abstract

Rice bran, a byproduct of the rice milling process, contains most of the phytochemicals. This study aimed at determining the concentrations of lipophilic, solvent-extractable (free), and cell wall-bound (bound) phytochemicals and their antioxidant capacities from brans of white, light brown, brown, purple, and red colors, and broccoli and blueberry for comparison. The concentrations of lipophilic antioxidants of vitamin E (tocopherol and tocotrienols) and γ-oryzanols were 319.67 to 443.73 and 3861.93 to 5911.12 μg/g bran dry weight (DW), respectively, and were not associated with bran color. The total phenolic, total flavonoid, and antioxidant capacities of ORAC (oxygen radical absorbance capacity), DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging, and iron-chelating in the free fraction were correlated with the intensity of bran color, while variations of these in the bound fraction were less than those in the free fraction among brans. Compounds in the bound fraction had higher antioxidant capacity of ORAC than DPPH, relative to those in the free fraction. The bound fraction of light-color brans contributed as much to its total ORAC as the free fraction. Total proanthocyanidin concentration was the highest in red rice bran, while total anthocyanin was highest in purple brans. The predominant anthocyanin was cyanidin-3-glucoside. Red and purple brans had several fold higher total phenolics and flavonoids as well as ORAC and DPPH, from both free and bound fractions, than freeze-dried blueberry and broccoli. These results indicate that rice brans are natural sources of hydrophilic and lipophilic phytochemicals for use in quality control of various food systems as well as for nutraceutical and functional food application.

Authors+Show Affiliations

Food Science and Technology Program, Dept. of Agriculture, Food, and Resource Sciences, Univ. of Maryland Eastern Shore, Princess Anne, MD 21853, USA.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

21535639

Citation

Min, Byungrok, et al. "Phytochemicals and Antioxidant Capacities in Rice Brans of Different Color." Journal of Food Science, vol. 76, no. 1, 2011, pp. C117-26.
Min B, McClung AM, Chen MH. Phytochemicals and antioxidant capacities in rice brans of different color. J Food Sci. 2011;76(1):C117-26.
Min, B., McClung, A. M., & Chen, M. H. (2011). Phytochemicals and antioxidant capacities in rice brans of different color. Journal of Food Science, 76(1), C117-26. https://doi.org/10.1111/j.1750-3841.2010.01929.x
Min B, McClung AM, Chen MH. Phytochemicals and Antioxidant Capacities in Rice Brans of Different Color. J Food Sci. 2011 Jan-Feb;76(1):C117-26. PubMed PMID: 21535639.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Phytochemicals and antioxidant capacities in rice brans of different color. AU - Min,Byungrok, AU - McClung,Anna M, AU - Chen,Ming-Hsuan, Y1 - 2010/12/01/ PY - 2011/5/4/entrez PY - 2011/5/4/pubmed PY - 2011/10/1/medline SP - C117 EP - 26 JF - Journal of food science JO - J Food Sci VL - 76 IS - 1 N2 - Rice bran, a byproduct of the rice milling process, contains most of the phytochemicals. This study aimed at determining the concentrations of lipophilic, solvent-extractable (free), and cell wall-bound (bound) phytochemicals and their antioxidant capacities from brans of white, light brown, brown, purple, and red colors, and broccoli and blueberry for comparison. The concentrations of lipophilic antioxidants of vitamin E (tocopherol and tocotrienols) and γ-oryzanols were 319.67 to 443.73 and 3861.93 to 5911.12 μg/g bran dry weight (DW), respectively, and were not associated with bran color. The total phenolic, total flavonoid, and antioxidant capacities of ORAC (oxygen radical absorbance capacity), DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging, and iron-chelating in the free fraction were correlated with the intensity of bran color, while variations of these in the bound fraction were less than those in the free fraction among brans. Compounds in the bound fraction had higher antioxidant capacity of ORAC than DPPH, relative to those in the free fraction. The bound fraction of light-color brans contributed as much to its total ORAC as the free fraction. Total proanthocyanidin concentration was the highest in red rice bran, while total anthocyanin was highest in purple brans. The predominant anthocyanin was cyanidin-3-glucoside. Red and purple brans had several fold higher total phenolics and flavonoids as well as ORAC and DPPH, from both free and bound fractions, than freeze-dried blueberry and broccoli. These results indicate that rice brans are natural sources of hydrophilic and lipophilic phytochemicals for use in quality control of various food systems as well as for nutraceutical and functional food application. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/21535639/Phytochemicals_and_antioxidant_capacities_in_rice_brans_of_different_color_ L2 - https://doi.org/10.1111/j.1750-3841.2010.01929.x DB - PRIME DP - Unbound Medicine ER -