| Literature DB >> 28274454 |
Er Sheng Gong1, Shun Jing Luo2, Tong Li3, Cheng Mei Liu4, Guo Wen Zhang2, Jun Chen2, Zi Cong Zeng2, Rui Hai Liu5.
Abstract
The phytochemical content and antioxidant activity of eight varieties of brown rice (BR) are reported. The total phenolic contents of BR ranged from 72.45 to 120.13mg of gallic acid equiv./100g. The phenolics from bound fraction contributed 40.6-50.2% of the total phenolic content. The total flavonoid contents of BR ranged from 75.90 to 112.03mg catechin equiv./100g. The flavonoids from the bound fraction contributed 26.9-48.2% of total flavonoids. Trans-ferulic acid was the predominant phenolic acid in BR. Total trans-ferulic acid content ranged from 161.42 to 374.81μg/100g. The percentage of trans-ferulic acid in bound fraction ranged from 96.4% to 99.2%. Only α- and γ-tocopherols and -tocotrienols were detected in BR with α-tocopherol and γ-tocotrienol being the predominant. The total peroxyl radical scavenging capacity (PSC) of BR ranged from 18.29 to 40.33mg vitamin C equiv./100g. The bound fraction contributed 67.2-77.2% of total PSC.Entities:
Keywords: 5-5′ DFA (PubChem CID: 5281770); 8-5′ Benzofuran DFA (PubChem CID: 10385446); 8-5′ DFA (PubChem CID: 10385447); 8-O-4′ DFA (PubChem CID: 101052653); Antioxidant activity; Caffeic acid (PubChem CID: 689043); Chlorogenic acid (PubChem CID: 1794427); Cis-ferulic acid (PubChem CID: 1548883); Flavonoids; P-coumaric acid (PubChem CID: 637542); Phenolic acids; Phenolics; Phytochemicals; Rice; Sinapic acid (PubChem CID: 637775); Syringic acid (PubChem CID: 10742); Trans-ferulic acid (PubChem CID: 445858); Vanillic acid (PubChem CID: 8468)
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Year: 2017 PMID： 28274454 DOI： 10.1016/j.foodchem.2017.01.093
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514