Phenolic acids, anthocyanins, proanthocyanidins, antioxidant activity, minerals and their correlations in non-pigmented, red, and black rice

文献类型： 外文期刊

第一作者： Shao, Yafang

作者： Shao, Yafang;Hu, Zhanqiang;Yu, Yonghong;Mou, Renxiang;Zhu, Zhiwei;Beta, Trust

作者机构：

关键词： Whole rice grain;Phenolic acids;Anthocyanins;Proanthocyanidins;Antioxidant activity;Minerals;Principal component analysis

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

ISSN： 0308-8146

年卷期： 2018 年 239 卷

页码：

收录情况： SCI

摘要： Soluble-free, soluble-conjugated, insoluble-bound phenolics and antioxidant activity, flavonoid (TFC), proanthocyanidins (TPAC), anthocyanins and minerals of fifteen whole rice grains with different colors were investigated. Soluble-free protocatechuic and vanillic acids were only quantified in black rice, which had the most quantities. Non-pigmented rice had no detectable conjugated protocatechuic and 2,5-dihydroxybenzoic acids both of which were found in black and red rice, respectively. The main bound phenolic acids were ferulic and p-coumaric, as well as 2,5-dihydroxybenzoic in red rice and protocatechuic and vanillic acids in black rice. Soluble-conjugated phenolics, TFC, and anthocyanins were negatively correlated with L*, b*, C and H degrees values. TPAC was positively correlated with a* (P < 0.01). Protocatechuic, vanillic, syringic and ferulic acids were associated with TPC and antioxidant activity in the soluble-conjugated fraction while protocatechuic and ferulic acid were correlated with those in the insoluble-bound fraction. Principal component analysis divided samples into non-pigmented, red and black rice groups. (C) 2017 Elsevier Ltd. All rights reserved.

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