title: Effect of extrusion on phytochemical profiles in milled fractions of black rice.
abstract: The phytochemical profile and antioxidant activities of unprocessed and extruded milled fractions of black rice were investigated. Extrusion increased the free phenolics, anthocyanins and oxygen radical absorbance capacity (ORAC) and decreased the bound forms. The total phenolics, anthocyanins and ORAC increased by 12.6%, 5.4% and 19.7%, respectively, in bran. Extrusion decreased both free and bound phenolics and anthocyanins while ORAC values decreased by 46.5%, 88.4% and 33.1%, respectively, in polished rice and by 71.2%, 87.9% and 14.7%, respectively, in brown rice. A total of seven phenolics, gallic, chlorogenic, vanillic, caffeic, syringic, p-coumaric and ferulic acids, were detected in both forms. Cyanidin 3-glucoside (Cy-3-G), cyanidin 3-rutinoside and peonidin 3-glucoside were also detected with Cy-3-G found in the highest amounts in unprocessed and extruded rice bran. These results provide the basis for the development of different milled fractions of extruded black rice with balanced nutritional characteristics for today's functional food markets.
authors.affiliation: Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
authors.forename: Huihui
authors.initials: H
authors.lastname: Ti
authors.affiliation: Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
authors.forename: Ruifen
authors.initials: R
authors.lastname: Zhang
authors.affiliation: Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China. Electronic address: mwzhh@vip.tom.com.
authors.forename: Mingwei
authors.initials: M
authors.lastname: Zhang
authors.affiliation: Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
authors.forename: Zhencheng
authors.initials: Z
authors.lastname: Wei
authors.affiliation: Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
authors.forename: Jianwei
authors.initials: J
authors.lastname: Chi
authors.affiliation: Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
authors.forename: Yuanyuan
authors.initials: Y
authors.lastname: Deng
authors.affiliation: Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
authors.forename: Yan
authors.initials: Y
authors.lastname: Zhang
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D000975:Antioxidants / Q000494:pharmacology*; D003116:Color; D012275:Oryza / Q000737:chemistry*; D010636:Phenols / Q000032:analysis; D010936:Plant Extracts / Q000032:analysis / Q000494:pharmacology*
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D010636:Phenols; D010936:Plant Extracts
keywords: Anthocyanin content; Antioxidant activity; Black rice; Extrusion; Phenolic content