Tags

Type your tag names separated by a space and hit enter

Determination of contents and antioxidant activity of free and bound phenolics compounds and in vitro digestibility of commercial black and red rice (Oryza sativa L.) varieties.
Food Chem. 2016 Nov 15; 211:339-46.FC

Abstract

Black and red rices (Oryza sativa L.) were analysed for total flavonoids and phenolics and the HPLC profile including both free and bound phenolic fractions. Moreover, antioxidant activity and in vitro digestibility was determined. Content of flavonoids and polyphenols as well as antioxidant activity was higher in free phenolic fractions. Bound flavonoids in black rices were not significant contributors to antioxidant activity. The main free phenolics in black rices were ferulic, protocatechuic and trans-p-coumaric acids, while the major free phenolics in red rices were catechin, protocatechuic and caffeic acids. The main bound phenolics in black rices were ferulic and vanillic acids and quercetin, in red rice types, they were ferulic, syringic, trans-p-coumaric acids and quercetin. Newly, the presence of m-coumaric acid in red rices was detected. Steam cooked rices showed very high levels of organic matter digestibility, whereas red rices were significantly more digestible than black rices (p<0.05).

Authors+Show Affiliations

Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Náměstí T.G. Masaryka 5555, 760 01 Zlín, Czech Republic. Electronic address: Sumczynski@ft.utb.cz.Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Náměstí T.G. Masaryka 5555, 760 01 Zlín, Czech Republic.Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Náměstí T.G. Masaryka 5555, 760 01 Zlín, Czech Republic.Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Náměstí T.G. Masaryka 5555, 760 01 Zlín, Czech Republic.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27283641

Citation

Sumczynski, Daniela, et al. "Determination of Contents and Antioxidant Activity of Free and Bound Phenolics Compounds and in Vitro Digestibility of Commercial Black and Red Rice (Oryza Sativa L.) Varieties." Food Chemistry, vol. 211, 2016, pp. 339-46.
Sumczynski D, Kotásková E, Družbíková H, et al. Determination of contents and antioxidant activity of free and bound phenolics compounds and in vitro digestibility of commercial black and red rice (Oryza sativa L.) varieties. Food Chem. 2016;211:339-46.
Sumczynski, D., Kotásková, E., Družbíková, H., & Mlček, J. (2016). Determination of contents and antioxidant activity of free and bound phenolics compounds and in vitro digestibility of commercial black and red rice (Oryza sativa L.) varieties. Food Chemistry, 211, 339-46. https://doi.org/10.1016/j.foodchem.2016.05.081
Sumczynski D, et al. Determination of Contents and Antioxidant Activity of Free and Bound Phenolics Compounds and in Vitro Digestibility of Commercial Black and Red Rice (Oryza Sativa L.) Varieties. Food Chem. 2016 Nov 15;211:339-46. PubMed PMID: 27283641.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Determination of contents and antioxidant activity of free and bound phenolics compounds and in vitro digestibility of commercial black and red rice (Oryza sativa L.) varieties. AU - Sumczynski,Daniela, AU - Kotásková,Eva, AU - Družbíková,Helena, AU - Mlček,Jiří, Y1 - 2016/05/13/ PY - 2015/12/17/received PY - 2016/04/08/revised PY - 2016/05/12/accepted PY - 2016/6/11/entrez PY - 2016/6/11/pubmed PY - 2017/1/20/medline KW - Antioxidant activity KW - Black rices KW - Free and bound phenolics KW - HPLC KW - In vitro digestibility KW - Red rices SP - 339 EP - 46 JF - Food chemistry JO - Food Chem VL - 211 N2 - Black and red rices (Oryza sativa L.) were analysed for total flavonoids and phenolics and the HPLC profile including both free and bound phenolic fractions. Moreover, antioxidant activity and in vitro digestibility was determined. Content of flavonoids and polyphenols as well as antioxidant activity was higher in free phenolic fractions. Bound flavonoids in black rices were not significant contributors to antioxidant activity. The main free phenolics in black rices were ferulic, protocatechuic and trans-p-coumaric acids, while the major free phenolics in red rices were catechin, protocatechuic and caffeic acids. The main bound phenolics in black rices were ferulic and vanillic acids and quercetin, in red rice types, they were ferulic, syringic, trans-p-coumaric acids and quercetin. Newly, the presence of m-coumaric acid in red rices was detected. Steam cooked rices showed very high levels of organic matter digestibility, whereas red rices were significantly more digestible than black rices (p<0.05). SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/27283641/Determination_of_contents_and_antioxidant_activity_of_free_and_bound_phenolics_compounds_and_in_vitro_digestibility_of_commercial_black_and_red_rice__Oryza_sativa_L___varieties_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(16)30761-0 DB - PRIME DP - Unbound Medicine ER -