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Bound phenolic compounds and antioxidant properties of whole grain and bran of white, red and black rice.
Food Chem. 2018 Feb 01; 240:212-221.FC

Abstract

Total phenolic content (TPC), individual phenolic acid and antioxidant capacity of whole grain and bran fraction 18 rices with different bran color were investigated. The levels of TPC in bound fractions were significantly higher than those in the free fractions either in the whole grains or brans. The main bound phenolic acids in white rice samples were ferulic acid, p-coumaric acid, and isoferulic acid, and in pigmented rice samples were ferulic acid, p-coumaric acid, and vanillic acid. The protocatechuic acid and 2,5-dihydroxybenzoic acid were not detected in white samples. The content of gallic acid, protocatechuic acid, 2,5-dihydroxybenzoic acid, ferulic acid, sinapic acid had significantly positive correlations with TPC and antioxidant capacity. This study found much wider diversity in the phenolics and antioxidant capacity in the whole grain and brans of rice, and will provide new opportunities to further improvement of rice with enhanced levels of the phytochemicals.

Authors+Show Affiliations

Institute of Nuclear Agricultural Sciences, Zhejiang University, Huajiachi Campus, Hangzhou 310029, China.Institute of Nuclear Agricultural Sciences, Zhejiang University, Huajiachi Campus, Hangzhou 310029, China.Institute of Nuclear Agricultural Sciences, Zhejiang University, Huajiachi Campus, Hangzhou 310029, China.Department of Food Science, University of Manitoba, Winnipeg R3 T 2N2, Canada.China National Rice Research Institute, Hangzhou 310006, China.China National Rice Research Institute, Hangzhou 310006, China. Electronic address: yafang_shao@126.com.Institute of Nuclear Agricultural Sciences, Zhejiang University, Huajiachi Campus, Hangzhou 310029, China. Electronic address: jsbao@zju.edu.cn.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28946264

Citation

Pang, Yuehan, et al. "Bound Phenolic Compounds and Antioxidant Properties of Whole Grain and Bran of White, Red and Black Rice." Food Chemistry, vol. 240, 2018, pp. 212-221.
Pang Y, Ahmed S, Xu Y, et al. Bound phenolic compounds and antioxidant properties of whole grain and bran of white, red and black rice. Food Chem. 2018;240:212-221.
Pang, Y., Ahmed, S., Xu, Y., Beta, T., Zhu, Z., Shao, Y., & Bao, J. (2018). Bound phenolic compounds and antioxidant properties of whole grain and bran of white, red and black rice. Food Chemistry, 240, 212-221. https://doi.org/10.1016/j.foodchem.2017.07.095
Pang Y, et al. Bound Phenolic Compounds and Antioxidant Properties of Whole Grain and Bran of White, Red and Black Rice. Food Chem. 2018 Feb 1;240:212-221. PubMed PMID: 28946264.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Bound phenolic compounds and antioxidant properties of whole grain and bran of white, red and black rice. AU - Pang,Yuehan, AU - Ahmed,Sulaiman, AU - Xu,Yanjie, AU - Beta,Trust, AU - Zhu,Zhiwei, AU - Shao,Yafang, AU - Bao,Jinsong, Y1 - 2017/07/19/ PY - 2017/01/21/received PY - 2017/07/09/revised PY - 2017/07/18/accepted PY - 2017/9/27/entrez PY - 2017/9/28/pubmed PY - 2017/11/14/medline KW - Antioxidant activity KW - Brown rice KW - Phenolics KW - Rice bran KW - Whole grain rice SP - 212 EP - 221 JF - Food chemistry JO - Food Chem VL - 240 N2 - Total phenolic content (TPC), individual phenolic acid and antioxidant capacity of whole grain and bran fraction 18 rices with different bran color were investigated. The levels of TPC in bound fractions were significantly higher than those in the free fractions either in the whole grains or brans. The main bound phenolic acids in white rice samples were ferulic acid, p-coumaric acid, and isoferulic acid, and in pigmented rice samples were ferulic acid, p-coumaric acid, and vanillic acid. The protocatechuic acid and 2,5-dihydroxybenzoic acid were not detected in white samples. The content of gallic acid, protocatechuic acid, 2,5-dihydroxybenzoic acid, ferulic acid, sinapic acid had significantly positive correlations with TPC and antioxidant capacity. This study found much wider diversity in the phenolics and antioxidant capacity in the whole grain and brans of rice, and will provide new opportunities to further improvement of rice with enhanced levels of the phytochemicals. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/28946264/Bound_phenolic_compounds_and_antioxidant_properties_of_whole_grain_and_bran_of_white_red_and_black_rice_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(17)31248-7 DB - PRIME DP - Unbound Medicine ER -