RT info:eu-repo/semantics/article
T1 Comparing the LC-MS Phenolic Acids Profiles of Seven Different Varieties of Brown Rice (Oryza sativa L.)
A1 Li, Shuyi
A1 Xu, Hui
A1 Sui, Yong
A1 Mei, Xin
A1 Shi, Jianbin
A1 Cai, Sha
A1 Xiong, Tian
A1 Carrillo Pérez, Celia
A1 Castagnini, Juan Manuel
A1 Zhu, Zhenzhou
A1 Barba, Francisco J.
K1 Brown rice
K1 Total polyphenol content
K1 Phenolic acids
K1 Free and bound forms
K1 Nutrición
K1 Nutrition
K1 Alimentos
K1 Food
AB Brown rice, an important material of whole-grain food, is increasingly popular for itshealth 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 differentbrown rice were obtained and compared by the combination of HPLC and LC-MS analysis, in whicheleven phenolic acids were identified. It was indicated that the total phenolic contents of differentbrown rice varied from 92.32 to 196.54 mg of gallic acid equivalent (GAE)/100 g DW. Ferulic acid andp-coumaric acid, free and bound, dominated within the phenolic acids. To be mentioned, the totalphenols 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 ofthe crops.
PB MDPI
YR 2022
FD 2022-05
LK http://hdl.handle.net/10259/7605
UL http://hdl.handle.net/10259/7605
LA eng
NO 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)”.
DS Repositorio Institucional de la Universidad de Burgos
RD 23-nov-2024