Format

Send to

Choose Destination
Food Chem. 2017 Jul 15;227:432-443. doi: 10.1016/j.foodchem.2017.01.093. Epub 2017 Jan 18.

Phytochemical profiles and antioxidant activity of brown rice varieties.

Author information

1
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China; Department of Food Science, Cornell University, Ithaca, NY 14853, United States.
2
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China.
3
Department of Food Science, Cornell University, Ithaca, NY 14853, United States.
4
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China. Electronic address: liuchengmei@aliyun.com.
5
Department of Food Science, Cornell University, Ithaca, NY 14853, United States. Electronic address: RL23@cornell.edu.

Abstract

The phytochemical content and antioxidant activity of eight varieties of brown rice (BR) are reported. The total phenolic contents of BR ranged from 72.45 to 120.13mg of gallic acid equiv./100g. The phenolics from bound fraction contributed 40.6-50.2% of the total phenolic content. The total flavonoid contents of BR ranged from 75.90 to 112.03mg catechin equiv./100g. The flavonoids from the bound fraction contributed 26.9-48.2% of total flavonoids. Trans-ferulic acid was the predominant phenolic acid in BR. Total trans-ferulic acid content ranged from 161.42 to 374.81μg/100g. The percentage of trans-ferulic acid in bound fraction ranged from 96.4% to 99.2%. Only α- and γ-tocopherols and -tocotrienols were detected in BR with α-tocopherol and γ-tocotrienol being the predominant. The total peroxyl radical scavenging capacity (PSC) of BR ranged from 18.29 to 40.33mg vitamin C equiv./100g. The bound fraction contributed 67.2-77.2% of total PSC.

KEYWORDS:

5-5′ DFA (PubChem CID: 5281770); 8-5′ Benzofuran DFA (PubChem CID: 10385446); 8-5′ DFA (PubChem CID: 10385447); 8-O-4′ DFA (PubChem CID: 101052653); Antioxidant activity; Caffeic acid (PubChem CID: 689043); Chlorogenic acid (PubChem CID: 1794427); Cis-ferulic acid (PubChem CID: 1548883); Flavonoids; P-coumaric acid (PubChem CID: 637542); Phenolic acids; Phenolics; Phytochemicals; Rice; Sinapic acid (PubChem CID: 637775); Syringic acid (PubChem CID: 10742); Trans-ferulic acid (PubChem CID: 445858); Vanillic acid (PubChem CID: 8468)

PMID:
28274454
DOI:
10.1016/j.foodchem.2017.01.093
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Elsevier Science
Loading ...
Support Center