Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing

Molecular Nutrition and Food Research

Volumn 51, Issue 8, 2007, Pages 1006-1019

  Finocchiaro, Franca ^a   Ferrari, Barbara ^a   Gianinetti, Alberto ^a   Dall'Asta, Chiara ^b   Galaverna, Gianni ^b   Scazzina, Francesca ^b   Pellegrini, Nicoletta ^b  

^a CRA Experimental Institute for Cereal Research   (Italy)

^b UNIVERSITY OF PARMA   (Italy)

Author keywords

Oryzanols; Red rice; TEAC assay; Tocols; Total antioxidant capacity

Indexed keywords

ANTIOXIDANT; COUMARIC ACID; FLAVONOID; GAMMA ORYZANOL; GAMMA-ORYZANOL; PHENOL DERIVATIVE; PHENYLPROPIONIC ACID DERIVATIVE; POLYPHENOLS; UNCLASSIFIED DRUG;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; ELECTROSPRAY MASS SPECTROMETRY; FOOD HANDLING; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METHODOLOGY; NUTRITIONAL VALUE; PLANT SEED; RICE;

ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COUMARIC ACIDS; FLAVONOIDS; FOOD HANDLING; HEAT; NUTRITIVE VALUE; ORYZA SATIVA; PHENOLS; PHENYLPROPIONATES; SEEDS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION;

EID: 34548066367     PISSN: 16134125     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.200700011     Document Type: Article

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