Bound phenolic compounds and antioxidant properties of whole grain and bran of white, red and black rice

Food Chemistry

Volumn 240, Issue , 2018, Pages 212-221

  Pang, Yuehan ^a   Ahmed, Sulaiman ^a   Xu, Yanjie ^a   Beta, Trust ^b   Zhu, Zhiwei ^c   Shao, Yafang ^c   Bao, Jinsong ^a  

^a ZHEJIANG UNIVERSITY   (China)

^b UNIVERSITY OF MANITOBA   (Canada)

^c CHINA NATIONAL RICE RESEARCH INSTITUTE   (China)

Author keywords

Antioxidant activity; Brown rice; Phenolics; Rice bran; Whole grain rice

Indexed keywords

AGENTS; ANTIOXIDANTS; ORGANIC ACIDS;

ANTI-OXIDANT ACTIVITIES; BROWN RICE; PHENOLICS; RICE BRANS; WHOLE GRAINS;

GRAIN (AGRICULTURAL PRODUCT);

ANTHOCYANIN; ANTIOXIDANT; COUMARIC ACID; FERULIC ACID; GALLIC ACID; GENTISIC ACID; ISOFERULIC ACID; PHENOL DERIVATIVE; PROTOCATECHUIC ACID; SINAPIC ACID; VANILLIC ACID; PLANT EXTRACT;

ABTS RADICAL SCAVENGING ASSAY; ANTIOXIDANT ACTIVITY; ARTICLE; BOUND FRACTION; CHEMICAL COMPOSITION; COLOR; CONTROLLED STUDY; DPPH RADICAL SCAVENGING ASSAY; RICE; RICE BRAN; WHOLE GRAIN; CHEMISTRY; ORYZA;

ANTIOXIDANTS; ORYZA; PHENOLS; PLANT EXTRACTS; WHOLE GRAINS;

EID: 85026243120     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.07.095     Document Type: Article

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