title: Bran data of total flavonoid and total phenolic contents, oxygen radical absorbance capacity, and profiles of proanthocyanidins and whole grain physical traits of 32 red and purple rice varieties.
abstract: Phytochemicals in red and purple bran rice have potential health benefit to humans. We determined the phytochemicals in brans of 32 red and purple global rice varieties. The description of the origin and physical traits of the whole grain (color, length, width, thickness and 100-kernel weight) of this germplasm collection are provided along with data of total flavonoid and total phenolic contents, oxygen radical absorbance capacity and total proanthocyanidin contents. The contents and proportions of individual oligomers, from degree of polymerization of monomers to 14-mers, and polymers in bran of these 32 rice varieties are presented (DOI: http://dx.doi.org/10.1016/j.foodchem.2016.04.004) [1].
authors.affiliation: Agricultural Research Service, United States Department of Agriculture, Dale Bumpers National Rice Research Center, Stuttgart, AR 72160, USA.
authors.forename: Ming-Hsuan
authors.initials: MH
authors.lastname: Chen
authors.affiliation: Agricultural Research Service, United States Department of Agriculture, Dale Bumpers National Rice Research Center, Stuttgart, AR 72160, USA.
authors.forename: Anna M
authors.initials: AM
authors.lastname: McClung
authors.affiliation: Department of Food and Beverage, University of Nevada-Las Vegas, Las Vegas, NV 89154, USA.
authors.forename: Christine J
authors.initials: CJ
authors.lastname: Bergman
keywords: Black rice; Flavonoids; Proanthocyanidins; Purple rice; Red rice; Rice bran; Tannins