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Food Chem. 2019 Feb 15;274:384-391. doi: 10.1016/j.foodchem.2018.09.011. Epub 2018 Sep 3.

Distribution and quantitative analysis of phenolic compounds in fractions of Japonica and Indica rice.

Author information

1
College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, No. 3 Wenyuan Road, Nanjing, Jiangsu 210023, China.
2
Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
3
College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, No. 3 Wenyuan Road, Nanjing, Jiangsu 210023, China. Electronic address: 9120111013@nufe.edu.cn.

Abstract

Utilization of phenolic compounds in rice husk and bran is important for improving the functionality of rice by-products. Eight rice varieties planted in different area were selected to analyze the phenolic compounds distribution of fractions in Japonica and Indica rice by using UPLC-MS method. A total of 12 phenolic compounds were identified in all rice varieties. Ferulic acid, gallic acid, protocatechuic acid and syringic acid were the dominant phenolic compounds in rice bran, while p-Hydroxybenzaldehyde was the main phenolic compounds existed in rice husk (14.46-23.72 µg·g-1). Bran and husk fractions provide more than 90% of phenolic compounds and antioxidant activity of whole rice. Regardless of the planting environmental effects, Japonica rice has significant higher phenolic compounds and antioxidant activity than Indica rice (P < 0.05). Therefore, it can be concluded that the distribution of phenolic compounds were strongly correlated with the rice varieties and fractions.

KEYWORDS:

Antioxidant ability; Bran; Husk; Indica rice; Japonica rice; Phenolic compounds distribution; Total phenolic compounds; Ultra-performance liquid chromatography

PMID:
30372955
DOI:
10.1016/j.foodchem.2018.09.011
[Indexed for MEDLINE]

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