Availability of free and bound phenolic compounds in rice after hydrothermal treatment

Scaglioni, Priscila Tessmer; Souza, Taiana Denardi de; Schmidt, Carlo; Badiale‐Furlong, Eliana

doi:10.1016/j.jcs.2014.08.005

Cited by 55 publications

(44 citation statements)

References 28 publications

(52 reference statements)

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“…1 filter paper with anhydrous Na 2 SO 4 P.A. (p.a., Labsynth®) and evaporated in a rotary evaporator at 60 °C and resuspended in sterile water ( 15 ). Fig.…”

Section: Methodsmentioning

confidence: 99%

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Inhibition of Enzymatic and Oxidative Process by Phenolic Extracts from Spirulina sp. and Nannochloropsis sp.

Scaglioni¹,

Quadros²,

Paula³

et al. 2018

Food Technol. Biotechnol.

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SUMMARYThis study investigates the capacity of phenolic extracts from microalgae Nannochloropsis sp. and Spirulina sp. to inhibit enzymes and free radical activities, intending to find an innovative way to slow down food damage. HPLC-UV and LC-MS/MS served to determine and confirm, respectively, the phenolic acid profiles in the soluble methanolic (free phenolic) and ethanolic (conjugated phenolic) fractions, and after hydrolysis (bound phenolic fractions). Different procedures measured the antioxidant activity of the extracts to estimate the minimal concentration for the protective effect, stability and versatility of activity. The ability to inhibit the oxidative process (ABTS and DPPH), α-amylase and peroxidase activities were estimated as specific inhibition (%/(min·μg)) for better comparison between the phenolic sources. The phenolic acid mass fractions in the free phenolic extracts from Spirulina sp. and Nannochloropsis sp. were 628 and 641 μg/g, respectively. Phenolic extract from Nannochloropsis sp. showed the highest value of ABTS inhibition (1.3%/(min·μg)) and highest inhibition of peroxidase activity (0.4%/(min·μg)). The extract from Spirulina sp. was a better inhibitor of α-amylase activity (0.07%/(min·μg)). Therefore, the phenolic extracts from the edible microalgae may be applied in food industry as natural protector against endogenous and exogenous hydrolytic and oxidative processes.

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“…1 filter paper with anhydrous Na 2 SO 4 P.A. (p.a., Labsynth®) and evaporated in a rotary evaporator at 60 °C and resuspended in sterile water ( 15 ). Fig.…”

Section: Methodsmentioning

confidence: 99%

“…Baker, Phillipsburg, NJ, USA) and water with 1% acetic acid in the ratio 20:80 (by volume) for 25 min. Phenolic acids in the eluate were measured at 280 nm up to 15 min of elution and at 320 nm up to the final 25 min ( 15 ). …”

Section: Methodsmentioning

confidence: 99%

Inhibition of Enzymatic and Oxidative Process by Phenolic Extracts from Spirulina sp. and Nannochloropsis sp.

Scaglioni¹,

Quadros²,

Paula³

et al. 2018

Food Technol. Biotechnol.

Self Cite

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“…Scaglioni et al . (), who determined the antioxidant activity loss in the rice extracts after hydrothermal treatment (maximum loss 66%). On the other hand, Breitfellner et al .…”

Section: Effect Of Processingmentioning

confidence: 97%

“…Besides, it is determined that antioxidant activities of all phenolic acids decrease depending on an increase in temperature and that all of phenolic acids failed to exhibit activity at 150°C (R eblov a, 2012). Scaglioni et al (2014), who determined the antioxidant activity loss in the rice extracts after hydrothermal treatment (maximum loss 66%). On the other hand, Breitfellner et al (2002) studied the effect of gamma radiation (1-10 kGy) on phenolic acids such as gallic acid, cinnamic acid, p-coumaric acid and caffeic acid.…”

Section: Effect Of Processingmentioning

confidence: 99%

p‐Coumaric acid in cereals: presence, antioxidant and antimicrobial effects

Boz

2015

Int J of Food Sci Tech

170

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Coumaric acid is a hydroxy derivative of cinnamic acid and naturally occurs in three isomers (ortho-, meta-and para-); p-coumaric acid is one of the most commonly occurring isomer in nature. p-coumaric acid, classified as a phytochemical and nutraceutical, is found in various edible plants, such as carrots, tomatoes and cereals. p-coumaric acid (4-hydroxy-cinnamic acid) occurs widely in the cell walls of graminaceous plants. It decreases low-density lipoprotein (LDL) peroxidation, shows antioxidant and antimicrobial activities and plays an important role in human health. It is found in the endosperm of kernels at a limited level; however, the amount of p-coumaric acid increases significantly in peripheral tissues. In terms of cereal types, it appears that pericarp fractions in barley, wheat, oat and corn are the fractions richest in p-coumaric acid. It is both a good antioxidant and a good antimicrobial; therefore, it is natural alternative instead of synthetic additives, nowadays.

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“…Cooking could cause a great loss of some phytochemicals, such as phenolic compounds, anthocyanins, and proanthocyanidins (Hiemori et al 2009;Walter et al 2013;Min et al 2014). The availability of soluble free and insoluble bound phenolic compounds, and their antioxidant activities in polished, parboiled, and whole rice after hydrothermal treatment, were examined (Scaglioni et al 2014), but the availability of soluble conjugated phenolic acids, tocols, anthocyanins, and proanthocyanidins remains unknown. Total phenolic, flavonoid, and condensed tannin contents and the total antioxidant activities in waxy and nonwaxy black rice during home cooking were investigated (Tang et al 2016), but HPLC analysis of phenolic acids was not conducted.…”

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confidence: 99%

Variation of Phenolics, Tocols, Antioxidant Activities, and Soluble Sugar Compositions in Red and Black Rice (Oryza sativa L.) During Boiling

et al. 2017

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Cereal Chem. 94(5):811-819This study systematically examined hydrothermal effects of antioxidant substances, such as total phenolic (TPC), flavonoid (TFC), and proanthocyanidin (TPAC) contents, cyanidin-3-O-glucoside (C3G), peonidin-3-O-glucoside (P3G), a-, g-, and d-tocopherols, and a-, g-, and d-tocotrienols, as well as antioxidant activities, color parameters, and soluble sugar compositions in red and black rice. It showed that color differences (DE) of black rice were higher than those of red rice caused by boiling. The processed red and black rice exhibited significantly (P < 0.05) lower TPC, TFC, TPAC, C3G, P3G, and antioxidant activities compared with the raw rice except bound TPC and bound antioxidant activity. Interestingly, soluble free pcoumaric and ferulic acids had higher contents in cooked red rice, and soluble free protocatechuic, vanillic, and sinapic acids had higher contents in cooked black rice. Boiling caused significant decreases of soluble conjugated phenolic acids and significant increases of insoluble bound phenolic acids in both red and black rice. Increases of total free tocol, glucose, and fructose contents were observed in most red and black rice. To increase the contents of some soluble free and insoluble bound phenolic acids, free vitamin E, and monosaccharides in red and black rice, boiled rice might be a good choice.

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Availability of free and bound phenolic compounds in rice after hydrothermal treatment

Cited by 55 publications

References 28 publications

Inhibition of Enzymatic and Oxidative Process by Phenolic Extracts from Spirulina sp. and Nannochloropsis sp.

Inhibition of Enzymatic and Oxidative Process by Phenolic Extracts from Spirulina sp. and Nannochloropsis sp.

p‐Coumaric acid in cereals: presence, antioxidant and antimicrobial effects

Variation of Phenolics, Tocols, Antioxidant Activities, and Soluble Sugar Compositions in Red and Black Rice (Oryza sativa L.) During Boiling

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