2024-03-29T12:00:02Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/76052023-04-20T12:25:30Zcom_10259.4_2520com_10259_5086com_10259_2604col_10259.4_2521
Comparing the LC-MS Phenolic Acids Profiles of Seven Different Varieties of Brown Rice (Oryza sativa L.)
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.
Brown rice
Total polyphenol content
Phenolic acids
Free and bound forms
Nutrición
Alimentos
Nutrition
Food
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.
This research is supported by the project of Outstanding young and middle-aged science and technology innovation team in Hubei Province (T2020012). The support of the Key Laboratory of Deep Processing of Major Grain and Oil (Ministry of Education, 2018JYBQGDKFA03) is also appreciated. Thanks to the funding from the Hubei Province Grain Science and Technology Project (2021KJCX-06). Juan Manuel Castagnini is beneficiary of the grant (ZA21-028) for the requalification of the Spanish university system from the Ministry of Universities of the Government of Spain, modality “Maria Zambrano”, financed by the European Union, NextGeneration EU through the project “Extraction of bioactive compounds from food matrices using innovative and sustainable technologies (EXTRABIO)”.
2023-03-28T08:10:07Z
2023-03-28T08:10:07Z
2022-05
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://hdl.handle.net/10259/7605
10.3390/foods11111552
2304-8158
eng
Foods. 2022, V. 11, n. 11, 1552
https://doi.org/10.3390/foods11111552
info:eu-repo/grantAgreement/Hubei Province//2021KJCX-06/CN/
info:eu-repo/grantAgreement/MIU//ZA21-028/ES/
Atribución 4.0 Internacional
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
application/pdf
MDPI