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Phytochemical Profiles and Antioxidant Activity of Processed Brown Rice Products

Phytochemical Profiles and Antioxidant Activity of Processed Brown Rice Products

Er Sheng Gong, Shunjing Luo, Tong Li, Chengmei Liu, Guowen Zhang, Jun Chen, Zicong Zeng, Rui Hai Liu

Food Chem. 2017 Oct 1;232:67-78.

PMID: 28490126

Abstract:

The phytochemical profiles and antioxidant activity of free, soluble-conjugated, and bound fractions of brown rice and its processed products (textured rice, cooked rice and rice noodle) were studied. Nineteen phenolic acids were identified. Trans-ferulic acid was the most abundant monomeric phenolic acid with trans-trans-8-O-4' diferulic acid being most abundant diferulic acid. Processing increased the content of free phenolic acids, but decreased the content of soluble-conjugated phenolic acids. The content of bound phenolic acids was increased by improved extrusion cooking technology and cooking, but not affected by rice noodle extrusion. The total phenolic contents and antioxidant activities of free and soluble-conjugated fractions were decreased after processing, whereas those of bound fraction were increased by improved extrusion cooking technology and cooking, but not affected by rice noodle extrusion. Results indicated that whole foods designed for reducing chronic disease risk need to consider the effects of processing on phytochemical profiles and antioxidant activity of whole grains.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP7362370	trans-Sinapic acid		7362-37-0	Price

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