The revisited levels of free and bound phenolics in rice: Effects of the extraction procedure

Food Chemistry

Volumn 208, Issue , 2016, Pages 116-123

  Alves, Gabriela Hörnke ^a   Ferreira, Cristiano Dietrich ^a   Vivian, Patrícia Gomes ^a   Monks, Jander Luis Fernandes ^b   Elias, Moacir Cardoso ^a   Vanier, Nathan Levien ^a   De Oliveira, Maurício ^a  

^a FEDERAL UNIVERSITY OF PELOTAS   (Brazil)

^b Centro Federal de Educacao Tecnologica de Pelotas   (Brazil)

Author keywords

Bound phenolics; Extraction of phenolics; Free phenolics; Phenolic acids; Pigmented rice

Indexed keywords

ACETONE; AMYLASES; EXTRACTION; FLAVONOIDS; HYDROLYSIS; ORGANIC ACIDS; RECOVERY;

ALKALINE HYDROLYSIS; ALKALINE HYDROLYSIS TREATMENT; ENZYMATIC TREATMENTS; EXTRACTION PROCEDURE; PHENOLIC ACIDS; PHENOLICS; PIGMENTED RICE; PROANTHOCYANIDINS;

ANTHOCYANINS;

4 HYDROXYBENZOIC ACID; ACETIC ACID; ACETONE; AMYLASE; ANTHOCYANIN; FERULIC ACID; GALLIC ACID; METHANOL; PARA COUMARIC ACID; PHENOL DERIVATIVE; PROANTHOCYANIDIN; PROTOCATECHUIC ACID; VANILLIC ACID; WATER; HYDROXYBENZOIC ACID DERIVATIVE; PHENOLIC ACID; PLANT EXTRACT;

ARTICLE; EXTRACTION; HYDROLYSIS; NONHUMAN; PERICARP; POSTHARVEST PERIOD; RAPESEED MEAL; RICE; SOLVENT EXTRACTION; VISCOSITY; CHEMISTRY; ORYZA;

ANTHOCYANINS; HYDROLYSIS; HYDROXYBENZOATES; ORYZA; PHENOLS; PLANT EXTRACTS; PROANTHOCYANIDINS;

EID: 84964545750     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.03.107     Document Type: Article

References (27)

1. AACC American Association of Cereal Chemists Approved methods of the American Association of Cereal Chemists 1995 American Association of Cereal Chemists Inc St. Paul, MN, USA
2. E.S.M. Abdel-Aal, and P. Hucl A rapid method for quantifying total anthocyanins in blue aleurone and purple pericarp wheats Cereal Chemistry 76 1999 350 354
3. B.A. Acosta-Estrada, J.A. Gutierrez-Uribe, and S.O. Serna-Saldivar Bound phenolics in foods, a review Food Chemistry 152 2013 46 55
4. N.V.M. de Mira, I.L. Massaretto, C.S.C.I. Pascoal, and U.M.L. Marquez Comparative study of phenolic compounds in different Brazilian rice (Oryza sativa L.) genotypes Journal of Food Composition and Analysis 22 2009 405 409
5. G.F. Deng, X.R. Xu, Y. Zhang, D. Li, R.Y. Gan, and H.B. Li Phenolic compounds and bioactivities of pigmented rice Critical Reviews in Food Science and Nutrition 53 3 2013 209 306
6. J.Y. Kim, M.H. Do, and S.S. Lee The effects of a mixture of brown and black rice on lipid profiles and antioxidant status in rats Annals of Nutrition and Metabolism 50 2006 347 353
7. M.-K. Kim, H.-A. Kim, K. Koh, H.-S. Kim, Y.S. Lee, and Y.H. Kim Identification and quantification of anthocyanin pigments in colored rice Nutrition Research and Practice 2 2008 46 49
8. W.H. Ling, Q.X. Cheng, J. Ma, and T. Wang Red and black rice decrease atheroscletoric plaque formation and increase antioxidant status in rabbits Journal of Nutrition 131 2001 1421 1426
9. R.H. Liu Whole grain phytochemicals and health Journal of Cereal Science 46 2007 207 219
10. B. Min, L. Gu, A.M. McClung, C.J. Bergman, and M.H. Chen Free and bound total phenolic concentrations, antioxidant capacities, and profiles of proanthocyanidins and anthocyanins in whole grain rice (Oryza sativa L.) of different bran colours Food Chemistry 133 2012 715 722
11. B. Min, A. McClung, and M.-H. Chen Effects of hydrothermal processes on antioxidants in brown, purple and red bran whole grain rice (Oryza sativa L.) Food Chemistry 159 2014 106 115
12. J.F. Monks, N.L. Vanier, J. Casaril, R.M. Berto, M. de Oliveira, C.B. Gomes, M.P. de Carvalho, and et al. Effects of milling on proximate composition, folic acid, fatty acids and technological properties of rice Journal of Food Composition and Analysis 30 2013 73 79
13. Naczk, M., & Shahidi, F. (1991). Critical evaluation and quantification methods of rapeseed tannins. In: 8th International Rapeseed Congress, Saskatoon, Canada, July 9-11, 1991.
14. F.F. Paiva, N.L. Vanier, J.J. Berrios, J. Pan, F.A. Villanova, G. Takeoka, and M.C. Elias Physicochemical and nutritional properties of pigmented rice subjected to different degrees of milling Journal of Food Composition and Analysis 35 1 2014 10 17
15. L.J. Porter, L.N. Hrstich, and B.G. Chan The conversion of procyanidins and prodelphinidins to cyaniding and delphinidin Phytochemistry 25 1986 223 230
16. Y. Qiu, Q. Liu, and T. Beta Antioxidant properties of commercial wild rice and analysis of soluble and insoluble phenolic acids Food Chemistry 121 1 2010 140 147
17. A. Renger, and H. Steinhart Ferulic acid dehydrodimers as structural elements in cereal dietary fibre European Food Research and Technology 211 2000 422 428
18. Y. Shao, F. Xu, X. Sun, J. Bao, and T. Beta Identification and quantification of phenolics acids and anthocyanins as antioxidants in bran, embryo and endosperm of white, red and Black rice kernels (Oryza sativa L.) Journal of Cereal Science 59 2014 211 218
19. Y. Shen, L. Jin, P. Xiao, Y. Lu, and J. Bao Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight Journal of Cereal Science 49 2009 106 111
20. V.L. Singleton, and J.A. Rossi Jr. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents American Journal of Enology and Viticulture 16 1 1965 144 158
21. R. Sompong, S. Siebenhandl-Ehn, G. Linsberger-Martin, and E. Berghofer Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka Food Chemistry 124 2011 132 140
22. M. Walter, E. Marchesan, P.F.S. Massoni, L.P. da Silva, G.M.S. Sartori, and R.B. Ferreira Antioxidant properties of rice grains with light brown, red and black pericarp colors and the effect of processing Food Research International 50 2013 698 703
23. R. Yawadio, S. Tanimori, and N. Morita Identification of phenolic compounds isolated from pigmented rice and their aldose reductase inhibitory activities Food Chemistry 101 2007 1644 1653
24. M. Zaupa, L. Calani, D.D. Rio, F. Brighenti, and N. Pellegrini Characterization of total antioxidant capacity and (poly) phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking Food Chemistry 187 2015 338 347
25. H. Zhang, Y. Shao, J. Bao, and T. Beta Phenolic compounds and antioxidant properties of breeding lines between the white and black rice Food Chemistry 172 2015 630 639
26. Z. Zhou, X. Chen, M. Zhang, and C. Blanchard Phenolics, flavonoids, proanthocyanidin and antioxidant activity of brown rice with different pericarp colors following storage Journal of Stored Products Research 59 2014 120 125
27. Z. Zhou, K. Robards, S. Helliwell, and C. Blanchard The distribution of phenolics acids in rice Food Chemistry 87 2004 401 406