Dynamic changes in the free and bound phenolic compounds and antioxidant activity of brown rice at different germination stages

Food Chemistry

Volumn 161, Issue , 2014, Pages 337-344

  Ti, Huihui ^a   Zhang, Ruifen ^a   Zhang, Mingwei ^a   Li, Qing ^a   Wei, Zhencheng ^a   Zhang, Yan ^a   Tang, Xiaojun ^a   Deng, Yuanyuan ^a   Liu, Lei ^a   Ma, Yongxuan ^a  

^a INSTITUTE OF ANIMAL SCIENCE   (China)

Author keywords

Antioxidant activity; Brown rice; Flavonoids; Germination stage; Phenolics

Indexed keywords

ANTIOXIDANTS; FLAVONOIDS;

ANTI-OXIDANT ACTIVITIES; BROWN RICE; FERRIC REDUCING ANTIOXIDANT POWER; GERMINATED BROWN RICE; GERMINATION STAGE; OXYGEN RADICAL ABSORBANCE CAPACITIES; PHENOLIC COMPOUNDS; PHENOLICS;

CULTIVATION;

CAFFEIC ACID; COUMARIC ACID; FERULIC ACID; FLAVONOID; PHENOL DERIVATIVE; SYRINGIC ACID; ANTIOXIDANT;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; GERMINATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; RICE; CHEMISTRY; GROWTH, DEVELOPMENT AND AGING;

ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVONOIDS; GERMINATION; ORYZA SATIVA; PHENOLS;

EID: 84899820945     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.04.024     Document Type: Article

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