Free and bound phenolic profiles and antioxidant activity of milled fractions of different indica rice varieties cultivated in southern China

文献类型： 外文期刊

第一作者： Ti, Huihui

作者： Ti, Huihui;Li, Qing;Zhang, Ruifen;Zhang, Mingwei;Deng, Yuanyuan;Wei, Zhencheng;Chi, Jianwei;Zhang, Yan

作者机构：

关键词： Rice variety;Milled rice fraction;Phenolics;Flavonoids;Phenolic acids;Antioxidant activity

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： This study quantified free and bound phytochemicals and their antioxidant activity in the endosperm and bran/embryo of different indica rice varieties. Phytochemicals mainly existed as free form in the bran/ embryo and as both free and bound forms in the endosperm. The average values of total phenolic content, flavonoid content, FRAP, ABTS and ORAC values in the bran/embryo were 3.1, 10.4, 8.2, 11.2 and 11.4 times higher than those in the endosperm, respectively. In whole brown rice, the bran contributed 59.2%, 53.7%, 47.7%, 55.5% and 56.9% of total phenolics, flavonoids, FRAP, ABTS and ORAC values, respectively. Seven individual phenolics (gallic, protocatechuic, chlorogenic, caffeic, syringic, coumaric and feru-lic acids) were detected with most coumaric and ferulic acids in the bran. All measurements exhibited varietal differences. These findings provide important information for improving human health by encouraging the consumption of whole brown rice and its use in food product development.

分类号： TS2`TS201.2

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