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Phenolic acids, anthocyanins, and antioxidant capacity in rice (Oryza sativa L.) grains at four stages of development after flowering.
Food Chem. 2014 Jan 15; 143:90-6.FC

Abstract

This study investigated differences in total phenolic content (TPC), antioxidant capacity, and phenolic acids in free, conjugated and bound fractions of white (unpolished), red and black rice at 1-, 2-, and 3-weeks of grain development after flowering and at maturity. Unlike the TPC (mg/100g) of white rice (14.6-33.4) and red rice (66.8-422.2) which was significantly higher at 1-week than at later stages, the TPC of black rice (56.5-82.0) was highest at maturity. The antioxidant capacity measured by DPPH radical scavenging and ORAC methods generally followed a similar trend as TPC. Only black rice had detectable anthocyanins (26.5-174.7mg/100g). Cyanidin-3-glucoside (C3G) and peonidin-3-glucoside (P3G) were the main anthocyanins in black rice showing significantly higher levels at 2- and 3-weeks than at 1-week development and at maturity. At all stages, the phenolic acids existed mainly in the bound form as detected by HPLC and confirmed by LC-MS/MS. Black rice (20.1-31.7mg/100g) had higher total bound phenolic acids than white rice and red rice (7.0-11.8mg/100g). Protocatechuic acid was detected in red rice and black rice with relatively high levels at 1-week development (1.41mg/100g) and at maturity (4.48mg/100g), respectively. Vanillic acid (2.4-5.4mg/100g) was detected only in black rice where it peaked at maturity. p-Coumaric acid (<3.5mg/100g) did not differ significantly at most stages with somewhat high levels at 1-week for red and black rice. Ferulic acid (4.0-17.9mg/100g), the most abundant bound phenolic acid, had an inconsistent trend with higher levels being observed in black rice where it peaked at maturity. Isoferulic acid levels (0.8-1.6mg/100g) were generally low with slightly elevated values being observed at maturity. Overall black rice had higher total bound phenolic acids than white and red rice while white rice at all stages of development after flowering.

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Authors+Show Affiliations

Shao Y
Institute of Nuclear Agricultural Sciences, Zhejiang University, Huajiachi Campus, 310029, China; Department of Food Science, University of Manitoba, Winnipeg R3T 2N2, Canada.
Xu F
No affiliation info available
Sun X
No affiliation info available
Bao J
No affiliation info available
Beta T
No affiliation info available

MeSH

AnthocyaninsAntioxidantsHydroxybenzoatesOryzaPlant ExtractsSeeds

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24054217

Citation

Shao, Yafang, et al. "Phenolic Acids, Anthocyanins, and Antioxidant Capacity in Rice (Oryza Sativa L.) Grains at Four Stages of Development After Flowering." Food Chemistry, vol. 143, 2014, pp. 90-6.
Shao Y, Xu F, Sun X, et al. Phenolic acids, anthocyanins, and antioxidant capacity in rice (Oryza sativa L.) grains at four stages of development after flowering. Food Chem. 2014;143:90-6.
Shao, Y., Xu, F., Sun, X., Bao, J., & Beta, T. (2014). Phenolic acids, anthocyanins, and antioxidant capacity in rice (Oryza sativa L.) grains at four stages of development after flowering. Food Chemistry, 143, 90-6. https://doi.org/10.1016/j.foodchem.2013.07.042
Shao Y, et al. Phenolic Acids, Anthocyanins, and Antioxidant Capacity in Rice (Oryza Sativa L.) Grains at Four Stages of Development After Flowering. Food Chem. 2014 Jan 15;143:90-6. PubMed PMID: 24054217.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Phenolic acids, anthocyanins, and antioxidant capacity in rice (Oryza sativa L.) grains at four stages of development after flowering. AU - Shao,Yafang, AU - Xu,Feifei, AU - Sun,Xiao, AU - Bao,Jinsong, AU - Beta,Trust, Y1 - 2013/07/19/ PY - 2013/02/19/received PY - 2013/07/03/revised PY - 2013/07/09/accepted PY - 2013/9/24/entrez PY - 2013/9/24/pubmed PY - 2014/2/22/medline KW - Anthocyanins KW - Antioxidant capacity KW - Grain development stages KW - Phenolics KW - Rice SP - 90 EP - 6 JF - Food chemistry JO - Food Chem VL - 143 N2 - This study investigated differences in total phenolic content (TPC), antioxidant capacity, and phenolic acids in free, conjugated and bound fractions of white (unpolished), red and black rice at 1-, 2-, and 3-weeks of grain development after flowering and at maturity. Unlike the TPC (mg/100g) of white rice (14.6-33.4) and red rice (66.8-422.2) which was significantly higher at 1-week than at later stages, the TPC of black rice (56.5-82.0) was highest at maturity. The antioxidant capacity measured by DPPH radical scavenging and ORAC methods generally followed a similar trend as TPC. Only black rice had detectable anthocyanins (26.5-174.7mg/100g). Cyanidin-3-glucoside (C3G) and peonidin-3-glucoside (P3G) were the main anthocyanins in black rice showing significantly higher levels at 2- and 3-weeks than at 1-week development and at maturity. At all stages, the phenolic acids existed mainly in the bound form as detected by HPLC and confirmed by LC-MS/MS. Black rice (20.1-31.7mg/100g) had higher total bound phenolic acids than white rice and red rice (7.0-11.8mg/100g). Protocatechuic acid was detected in red rice and black rice with relatively high levels at 1-week development (1.41mg/100g) and at maturity (4.48mg/100g), respectively. Vanillic acid (2.4-5.4mg/100g) was detected only in black rice where it peaked at maturity. p-Coumaric acid (<3.5mg/100g) did not differ significantly at most stages with somewhat high levels at 1-week for red and black rice. Ferulic acid (4.0-17.9mg/100g), the most abundant bound phenolic acid, had an inconsistent trend with higher levels being observed in black rice where it peaked at maturity. Isoferulic acid levels (0.8-1.6mg/100g) were generally low with slightly elevated values being observed at maturity. Overall black rice had higher total bound phenolic acids than white and red rice while white rice at all stages of development after flowering. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/24054217/Phenolic_acids_anthocyanins_and_antioxidant_capacity_in_rice__Oryza_sativa_L___grains_at_four_stages_of_development_after_flowering_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(13)00970-9 DB - PRIME DP - Unbound Medicine ER -