| Literature DB >> 28490126 |
Er Sheng Gong1, Shunjing Luo2, Tong Li3, Chengmei Liu4, Guowen Zhang5, Jun Chen6, Zicong Zeng7, Rui Hai Liu8.
Abstract
The phytochemical profiles and antioxidant activity of free, soluble-conjugated, and bound fractions of brown rice and its processed products (textured rice, cooked rice and rice noodle) were studied. Nineteen phenolic acids were identified. Trans-ferulic acid was the most abundant monomeric phenolic acid with trans-trans-8-O-4' diferulic acid being most abundant diferulic acid. Processing increased the content of free phenolic acids, but decreased the content of soluble-conjugated phenolic acids. The content of bound phenolic acids was increased by improved extrusion cooking technology and cooking, but not affected by rice noodle extrusion. The total phenolic contents and antioxidant activities of free and soluble-conjugated fractions were decreased after processing, whereas those of bound fraction were increased by improved extrusion cooking technology and cooking, but not affected by rice noodle extrusion. Results indicated that whole foods designed for reducing chronic disease risk need to consider the effects of processing on phytochemical profiles and antioxidant activity of whole grains.Entities:
Keywords: Antioxidant activity; Chlorogenic acid (PubChem CID: 1794427); Cis-ferulic acid (PubChem CID: 1548883); Cis-p-coumaric acid (PubChem CID: 1549106); P-hydroxybenzoic acid (PubChem CID: 135); Phenolics; Phytochemicals; Processing; Trans-ferulic acid (PubChem CID: 445858); Trans-p-coumaric acid (PubChem CID: 637542); Trans-sinapic acid (PubChem CID: 637775); Trans-trans-5-5′ diferulic acid (PubChem CID: 5281770); Trans-trans-8-5′ benzofuran diferulic acid (PubChem CID: 10385446); Trans-trans-8-O-4′ diferulic acid (PubChem CID: 101052653); Whole grains
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Year: 2017 PMID： 28490126 DOI： 10.1016/j.foodchem.2017.03.148
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514