2026-04-18T06:36:48Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/76052023-04-20T12:25:30Zcom_10259.4_2520com_10259_5086com_10259_2604col_10259.4_2521
Repositorio Institucional de la Universidad de Burgos
author
Li, Shuyi
author
Xu, Hui
author
Sui, Yong
author
Mei, Xin
author
Shi, Jianbin
author
Cai, Sha
author
Xiong, Tian
author
Carrillo Pérez, Celia
author
Castagnini, Juan Manuel
author
Zhu, Zhenzhou
author
Barba, Francisco J.
2023-03-28T08:10:07Z
2023-03-28T08:10:07Z
2022-05
http://hdl.handle.net/10259/7605
10.3390/foods11111552
2304-8158
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.
eng
Atribución 4.0 Internacional
Brown rice
Total polyphenol content
Phenolic acids
Free and bound forms
Comparing the LC-MS Phenolic Acids Profiles of Seven Different Varieties of Brown Rice (Oryza sativa L.)
info:eu-repo/semantics/article
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URL
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