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Comparing the LC-MS Phenolic Acids Profiles of Seven Different Varieties of Brown Rice (Oryza sativa L.)

文献类型： 外文期刊

作者： Li, Shuyi 1 ; Xu, Hui 1 ; Sui, Yong 3 ; Mei, Xin 3 ; Shi, Jianbin 3 ; Cai, Sha 3 ; Xiong, Tian 3 ; Carrillo, Celia 5 ; Castagnini, Juan Manuel 6 ; Zhu, Zhenzhou 1 ; Barba, Francisco J. 6 ;

作者机构： 1.Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China

2.Minist Educ, Key Lab Deep Proc Major Grain & Oil, Wuhan 430023, Peoples R China

3.Hubei Acad Agr Sci, Inst Farm Prod Proc & Nucl Agr Technol, Wuhan 430064, Peoples R China

4.Cent South Univ Forestry & Technol, Natl Engn Lab Deep Proc Rice & Byprod, Changsha 410004, Peoples R China

5.Univ Burgos, Fac Ciencias, Nutr & Bromatol, Burgos 09001, Spain

6.Univ Valencia, Fac Pharm, Food Sci Toxicol & Forens Med Dept, Prevent Med & Publ Hlth, Avda Vicent Andres Estelles, Valencia 46100, Spain

关键词： brown rice; total polyphenol content; phenolic acids; free and bound forms

期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）

ISSN：

年卷期： 2022 年 11 卷 11 期

页码：

收录情况： SCI

摘要： Brown rice, an important material of whole-grain food, is increasingly popular for its health benefits. Thus, seven varieties of brown rice from southern China were analyzed in this study, concerning the free and bound phenolic compounds in the extract. The phenolic profiles of different brown rice were obtained and compared by the combination of HPLC and LC-MS analysis, in which eleven phenolic acids were identified. It was indicated that the total phenolic contents of different brown rice varied from 92.32 to 196.54 mg of gallic acid equivalent (GAE)/100 g DW. Ferulic acid and p-coumaric acid, free and bound, dominated within the phenolic acids. To be mentioned, the total phenols of Luotiangongmi (a kind of red rice) were significantly higher than the other six varieties. The high phenolic content of brown rice can further guide us to explore the functional properties of the crops.

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