Different effects of extrusion on the phenolic profiles and antioxidant activity in milled fractions of brown rice

文献类型： 外文期刊

第一作者： Zhang, Ruifen

作者： Zhang, Ruifen;Khan, Sher Ali;Chi, Jianwei;Wei, Zhencheng;Zhang, Yan;Deng, Yuanyuan;Liu, Lei;Zhang, Mingwei

作者机构：

关键词： Brown rice;Milled fraction;Extrusion;Phenolics;Antioxidant activity

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2018 年 88 卷

页码：

收录情况： SCI

摘要： Thermal treatment usually causes loss of phenolics while the mechanical effect of extrusion is helpful for releasing bound phenolics from food matrix. Due to the difference in textural property, effects of extrusion on phenolics in different rice fractions were assumed varied. Therefore, differences of the changes of phenolic profiles and antioxidant activities induced by extrusion process in milled fractions of brown rice were explored in this study. Extrusion increased the total phenolics, flavonoids, ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) of rice bran by 7.3%, 4.9%, 10.7% and 5.9%, respectively, due to the increases of these parameters in free form. However, extrusion reduced free and bound phenolics, flavonoids, FRAP and ORAC values with a total reduction of 53.7%, 40.1%, 56.5% and 56.1%, respectively, in polished rice and 57.0%, 30.5%, 52.3% and 56.6%, respectively, in brown rice. Seven phenolic acids including ferulic, vanillic, p-coumaric, chlorogenic, gallic, caffeic and syringic acids were detected in rice fractions. Extrusion changed the individual phenolic contents differently among fractions but had no effects on their composition. These findings provide basis for screening resources of functional foods from different milled fractions of brown rice to meet growing demands of functional food market. (C) 2017 Published by Elsevier Ltd.

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