title: Phytochemical profiles and antioxidant activity of brown rice varieties.
abstract: The phytochemical content and antioxidant activity of eight varieties of brown rice (BR) are reported. The total phenolic contents of BR ranged from 72.45 to 120.13mg of gallic acid equiv./100g. The phenolics from bound fraction contributed 40.6-50.2% of the total phenolic content. The total flavonoid contents of BR ranged from 75.90 to 112.03mg catechin equiv./100g. The flavonoids from the bound fraction contributed 26.9-48.2% of total flavonoids. Trans-ferulic acid was the predominant phenolic acid in BR. Total trans-ferulic acid content ranged from 161.42 to 374.81μg/100g. The percentage of trans-ferulic acid in bound fraction ranged from 96.4% to 99.2%. Only α- and γ-tocopherols and -tocotrienols were detected in BR with α-tocopherol and γ-tocotrienol being the predominant. The total peroxyl radical scavenging capacity (PSC) of BR ranged from 18.29 to 40.33mg vitamin C equiv./100g. The bound fraction contributed 67.2-77.2% of total PSC.
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China; Department of Food Science, Cornell University, Ithaca, NY 14853, United States.
authors.forename: Er Sheng
authors.initials: ES
authors.lastname: Gong
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China.
authors.forename: Shun Jing
authors.initials: SJ
authors.lastname: Luo
authors.affiliation: Department of Food Science, Cornell University, Ithaca, NY 14853, United States.
authors.forename: Tong
authors.initials: T
authors.lastname: Li
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China. Electronic address: liuchengmei@aliyun.com.
authors.forename: Cheng Mei
authors.initials: CM
authors.lastname: Liu
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China.
authors.forename: Guo Wen
authors.initials: GW
authors.lastname: Zhang
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China.
authors.forename: Jun
authors.initials: J
authors.lastname: Chen
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China.
authors.forename: Zi Cong
authors.initials: ZC
authors.lastname: Zeng
authors.affiliation: Department of Food Science, Cornell University, Ithaca, NY 14853, United States. Electronic address: RL23@cornell.edu.
authors.forename: Rui Hai
authors.initials: RH
authors.lastname: Liu
mesh_terms: D000975:Antioxidants; D002392:Catechin / Q000032:analysis; D003373:Coumaric Acids / Q000032:analysis; D005419:Flavonoids / Q000032:analysis; D012275:Oryza / Q000737:chemistry* / Q000145:classification; D010636:Phenols / Q000032:analysis; D064209:Phytochemicals / Q000032:analysis*; D010936:Plant Extracts; D024502:alpha-Tocopherol / Q000032:analysis
chemical_list: D000975:Antioxidants; D003373:Coumaric Acids; D005419:Flavonoids; D010636:Phenols; D064209:Phytochemicals; D010936:Plant Extracts; D002392:Catechin; C004999:ferulic acid; D024502:alpha-Tocopherol
keywords: 5-5′ DFA (PubChem CID: 5281770); 8-5′ Benzofuran DFA (PubChem CID: 10385446); 8-5′ DFA (PubChem CID: 10385447); 8-O-4′ DFA (PubChem CID: 101052653); Antioxidant activity; Caffeic acid (PubChem CID: 689043); Chlorogenic acid (PubChem CID: 1794427); Cis-ferulic acid (PubChem CID: 1548883); Flavonoids; P-coumaric acid (PubChem CID: 637542); Phenolic acids; Phenolics; Phytochemicals; Rice; Sinapic acid (PubChem CID: 637775); Syringic acid (PubChem CID: 10742); Trans-ferulic acid (PubChem CID: 445858); Vanillic acid (PubChem CID: 8468)