Soaking, heating and high hydrostatic pressure treatment degrade the flavonoids in rice bran

文献类型： 外文期刊

第一作者： Zhao, Guanghe

作者： Zhao, Guanghe;Hu, Mengqi;Lu, Xiwen;Zhao, Guanghe;Zhang, Ruifen

作者机构：

关键词： Rice bran; High hydrostatic pressure; Flavonoids; Phenolic acids; Structure

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.056； 五年影响因子：6.295 ）

ISSN： 0023-6438

年卷期： 2022 年 154 卷

页码：

收录情况： SCI

摘要： In this study, the phenolic profiles, antioxidant activity and overall structure of rice bran were analyzed following successive treatments of soaking, heating and high hydrostatic pressure. Compared with untreated rice bran, the samples that underwent these treatments exhibited decreased flavonoid contents and increased amounts of phenolic acids. However, in contrast to the decrease in flavonoid contents, the in vitro antioxidant activity of rice bran did not change according to the same trend. Morphological and structural analyses based on scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD) proved the progressive structural destruction of rice bran induced by the successive treatments mentioned above. These results suggested that some flavonoids might convert to phenolic acids during these treatments because of the structural destruction of rice bran. In view of the functional differences of phenolic acids and flavonoids, appropriate treatments should be chosen according to the specific use of rice bran.

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