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Physicochemical stability and in vitro bioaccessibility of phenolic compounds and anthocyanins from Thai rice bran extracts.
Food Chem. 2020 Nov 01; 329:127157.FC

Abstract

The processing and digestive stability of ethanolic extracts from four Thai rice bran varieties, namely Khao Dawk Mali 105, Hom Nil, Kiaw Ngu, and Leum Pua, were assessed by applying different thermal and pH conditions, as well as in vitro gastrointestinal digestion models. High-performance liquid chromatography, Folin-Ciocalteu analysis, as well as 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP) assays were used to determine the chemical composition, total phenolic content (TPC), and antioxidant activity. Thermal treatment at 100 °C for 15 min induced the degradation of phenolic components and TPC, whereas the antioxidant activities measured by DPPH and FRAP assays remained stable after the heat treatment. Higher phenolic content and antioxidant activity values were observed in the extracts incubated at acidic pH levels of 3 and 5. After simulated digestion, all extracts exhibited the decrease of phenolic compounds and anthocyanin contents, as well as antioxidant activities.

Authors+Show Affiliations

Division of Science of Biological Resources, United Graduate School of Agricultural Science, Gifu University, 1-1 Yanagido, Gifu 501-1193, Japan.Co-operative Academic Institute (CAI), Faculty of Economics, Kasetsart University, Bangkok 10900, Thailand.Division of Science of Biological Resources, United Graduate School of Agricultural Science, Gifu University, 1-1 Yanagido, Gifu 501-1193, Japan; Department of Applied Life Science, Faculty of Applied Biological Sciences, Gifu University, 1-1 Yanagido, Gifu 501-1193, Japan. Electronic address: isatoshi@gifu-u.ac.jp.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32504918

Citation

Peanparkdee, Methavee, et al. "Physicochemical Stability and in Vitro Bioaccessibility of Phenolic Compounds and Anthocyanins From Thai Rice Bran Extracts." Food Chemistry, vol. 329, 2020, p. 127157.
Peanparkdee M, Patrawart J, Iwamoto S. Physicochemical stability and in vitro bioaccessibility of phenolic compounds and anthocyanins from Thai rice bran extracts. Food Chem. 2020;329:127157.
Peanparkdee, M., Patrawart, J., & Iwamoto, S. (2020). Physicochemical stability and in vitro bioaccessibility of phenolic compounds and anthocyanins from Thai rice bran extracts. Food Chemistry, 329, 127157. https://doi.org/10.1016/j.foodchem.2020.127157
Peanparkdee M, Patrawart J, Iwamoto S. Physicochemical Stability and in Vitro Bioaccessibility of Phenolic Compounds and Anthocyanins From Thai Rice Bran Extracts. Food Chem. 2020 Nov 1;329:127157. PubMed PMID: 32504918.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Physicochemical stability and in vitro bioaccessibility of phenolic compounds and anthocyanins from Thai rice bran extracts. AU - Peanparkdee,Methavee, AU - Patrawart,Juthatip, AU - Iwamoto,Satoshi, Y1 - 2020/05/30/ PY - 2020/01/15/received PY - 2020/05/06/revised PY - 2020/05/24/accepted PY - 2020/6/7/pubmed PY - 2020/9/29/medline PY - 2020/6/7/entrez KW - In vitro gastrointestinal digestion KW - Phenolics KW - Rice bran KW - Thermal stability KW - pH stability SP - 127157 EP - 127157 JF - Food chemistry JO - Food Chem VL - 329 N2 - The processing and digestive stability of ethanolic extracts from four Thai rice bran varieties, namely Khao Dawk Mali 105, Hom Nil, Kiaw Ngu, and Leum Pua, were assessed by applying different thermal and pH conditions, as well as in vitro gastrointestinal digestion models. High-performance liquid chromatography, Folin-Ciocalteu analysis, as well as 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP) assays were used to determine the chemical composition, total phenolic content (TPC), and antioxidant activity. Thermal treatment at 100 °C for 15 min induced the degradation of phenolic components and TPC, whereas the antioxidant activities measured by DPPH and FRAP assays remained stable after the heat treatment. Higher phenolic content and antioxidant activity values were observed in the extracts incubated at acidic pH levels of 3 and 5. After simulated digestion, all extracts exhibited the decrease of phenolic compounds and anthocyanin contents, as well as antioxidant activities. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/32504918/Physicochemical_stability_and_in_vitro_bioaccessibility_of_phenolic_compounds_and_anthocyanins_from_Thai_rice_bran_extracts_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(20)31019-0 DB - PRIME DP - Unbound Medicine ER -