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Comparing the LC-MS Phenolic Acids Profiles of Seven Different Varieties of Brown Rice (Oryza sativa L.).

Authors :
Li, Shuyi
Xu, Hui
Sui, Yong
Mei, Xin
Shi, Jianbin
Cai, Sha
Xiong, Tian
Carrillo, Celia
Castagnini, Juan Manuel
Zhu, Zhenzhou
Barba, Francisco J.
Source :
Foods; Jun2022, Vol. 11 Issue 11, p1552-1552, 11p
Publication Year :
2022

Abstract

Brown rice, an important material of whole-grain food, is increasingly popular for its health benefits. Thus, seven varieties of brown rice from southern China were analyzed in this study, concerning the free and bound phenolic compounds in the extract. The phenolic profiles of different brown rice were obtained and compared by the combination of HPLC and LC-MS analysis, in which eleven phenolic acids were identified. It was indicated that the total phenolic contents of different brown rice varied from 92.32 to 196.54 mg of gallic acid equivalent (GAE)/100 g DW. Ferulic acid and p-coumaric acid, free and bound, dominated within the phenolic acids. To be mentioned, the total phenols of Luotiangongmi (a kind of red rice) were significantly higher than the other six varieties. The high phenolic content of brown rice can further guide us to explore the functional properties of the crops. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
23048158
Volume :
11
Issue :
11
Database :
Complementary Index
Journal :
Foods
Publication Type :
Academic Journal
Accession number :
157369986
Full Text :
https://doi.org/10.3390/foods11111552