Effect of degree of milling on phenolic profiles and cellular antioxidant activity of whole brown rice

Food Chemistry

Volumn 185, Issue , 2015, Pages 318-325

  Liu, Lei ^a   Guo, Jinjie ^a   Zhang, Ruifen ^a   Wei, Zhencheng ^a   Deng, Yuanyuan ^a   Guo, Jinxin ^a   Zhang, Mingwei ^a  

^a INSTITUTE OF ANIMAL SCIENCE   (China)

Author keywords

Cellular antioxidant activity; Degree of milling; Flavonoids; Phenolic acids; Phenolics; Whole brown rice

Indexed keywords

ANTIOXIDANTS; FLAVONOIDS; PHENOLS;

BROWN RICE; CELLULAR ANTIOXIDANT ACTIVITIES; DEGREE OF MILLING; PHENOLIC ACIDS; PHENOLICS;

MILLING (MACHINING);

CAFFEIC ACID; CATECHIN; CHLOROGENIC ACID; COUMARIC ACID; FERULIC ACID; ISOFERULIC ACID; PHENOL DERIVATIVE; PROTOCATECHUIC ACID; QUERCETIN; VANILLIC ACID; ANTIOXIDANT; FLAVONOID; PLANT EXTRACT; PLANT MEDICINAL PRODUCT;

ANTIOXIDANT ASSAY; ARTICLE; BROWN RICE; CHEMICAL COMPOSITION; JAPONICA RICE; NONHUMAN; RICE; CHEMISTRY; COLOR; HEPG2 CELL LINE; HUMAN; ORYZA;

ANTIOXIDANTS; COLOR; FLAVONOIDS; HEP G2 CELLS; HUMANS; ORYZA; PHENOLS; PHYTOCHEMICALS; PLANT EXTRACTS;

EID: 84955078271     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.03.151     Document Type: Article

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