Phenolic profiles and bioactivities of different milling fractions of rice bran from black

文献类型： 外文期刊

第一作者： Zhang, Shuai

作者： Zhang, Shuai;Sun, Zhida;Zhang, Mingwei;Zhang, Shuai;Ma, Qin;Dong, Lihong;Jia, Xuchao;Liu, Lei;Huang, Fei;Liu, Guang;Chi, Jianwei;Zhang, Mingwei;Zhang, Ruifen

作者机构：

关键词： Black rice bran; Stepwise milling; Phytochemical distribution; Antioxidant; alpha-glucosidase; alpha-amylase

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 378 卷

页码：

收录情况： SCI

摘要： Phytochemicals are unevenly distributed in grain kernels and concentrated in bran fractions. However, their specific distribution in the grain bran, especially colored grains, is not clarified. This study divided rice bran from black rice into five fractions by stepwise milling to obtain BF1(outermost layer) to BF5 (the innermost layer). Each fraction accounted for approximately 2% of the whole kernel. The total content of phenolics (TPC), flavonoids (TFC), and anthocyanins (TAC) of five fractions significantly decreased from BF1 to BF5. The TPC, TFC and TAC of BF1 contribute 25.7%, 28.2%, 28.4% to the total of five fractions, respectively. HPLC analysis showed that the contents of most anthocyanin and phenolic acids compounds decreased from BF1 to BF5. Together with alpha-glucosidase and alpha-amylase inhibitory activities of BF1, the antioxidant activity was higher than those of other fractions. These results can guide the moderate processing of black rice and the utilization of its bran.

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