2026-04-18T02:52:29Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/76052023-04-20T12:25:30Zcom_10259.4_2520com_10259_5086com_10259_2604col_10259.4_2521

Li, Shuyi Xu, Hui Sui, Yong Mei, Xin Shi, Jianbin Cai, Sha Xiong, Tian Carrillo Pérez, Celia Castagnini, Juan Manuel Zhu, Zhenzhou 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 http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess 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