期刊
FOOD CHEMISTRY
卷 240, 期 -, 页码 212-221出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.07.095
关键词
Whole grain rice; Brown rice; Rice bran; Phenolics; Antioxidant activity
资金
- National Key R & D Program of China [2016YFD0400104, 2016YFF0201803]
- National Natural Science Foundation of China [31500246]
- Fundamental Research Funds for the Central Universities at Zhejiang University, China [2016XZZX001-09]
Total phenolic content (TPC), individual phenolic acid and antioxidant capacity of whole grain and bran fraction 18 rices with different bran color were investigated. The levels of TPC in bound fractions were significantly higher than those in the free fractions either in the whole grains or brans. The main bound phenolic acids in white rice samples were ferulic acid, p-coumaric acid, and isoferulic acid, and in pigmented rice samples were ferulic acid, p-coumaric acid, and vanillic acid. The protocatechuic acid and 2,5-dihydroxybenzoic acid were not detected in white samples. The content of gallic acid, protocatechuic acid, 2,5-dihydroxybenzoic acid, ferulic acid, sinapic acid had significantly positive correlations with TPC and antioxidant capacity. This study found much wider diversity in the phenolics and antioxidant capacity in the whole grain and brans of rice, and will provide new opportunities to further improvement of rice with enhanced levels of the phytochemicals.
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