Bound phenolic compounds and antioxidant properties of whole grain and bran of white, red and black rice

Pang, Yuehan; Ahmed, Sulaiman; Xu, Yanjie; Beta, Trust; Zhu, Zhiwei; Shao, Yiming; Bao, Jinsong

doi:10.1016/j.foodchem.2017.07.095

Cited by 266 publications

(178 citation statements)

References 37 publications

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“…Furthermore, the amounts of total phenolic compounds in bound fractions were significantly greater than those in free fractions of both the whole BR grain and bran of 18 rice varieties with different bran colors. Ferulic acid, p‐coumaric acid, and isoferulic acid were the main bound phenolic acids in the light rice samples; however, ferulic acid, p‐coumaric acid, and vanillic acid were the main ones in the pigmented rice samples (Pang et al., ).…”

Section: Potential Health Benefitsmentioning

confidence: 99%

“…The increase in antioxidant activity of GBR could be attributed to that germination enhances the content of bioactive compounds. However, the lower antioxidant activity of WR compared to BR could be attributed to the removal of the outer bran layer during milling, which was found to contain greater levels of phenolic compounds with antioxidant activity than those of the whole BR grain (Pang et al., ).…”

Section: Potential Health Benefitsmentioning

confidence: 99%

“…Generally, higher amounts of nutrients such as protein, fat, vitamins, and minerals were found in BR compared to those in WR. Also, the whole BR grain has shown a greater content of bioactive compounds such as phenolic acids, falvonoids, γ‐oryzanol, aminobutyric acid (GABA), α‐tocopherol, and γ‐tocotrienol (Gong et al., ; Pang et al., ; Seo et al., ). This is because these components are highly concentrated in the outer bran layers of rice grain (Sharif et al., ).…”

Section: Introductionmentioning

confidence: 99%

“…The concentration of these nutrients and bioactive compounds may vary depending on influences such as rice variety, production environment or geographical origin, and postharvest treatments or processing conditions. The whole BR grain, germinated BR grain (GBR), or their derived extracts and fractions have shown several potential health benefits such as antioxidant, antidiabetic, anticancer, neuroprotective, and cholesterol lowering effects (Chompoopong et al., ; Chung, Rico, Lee, & Kang, ; Li, Chou, & Shih, ; Lim, Yong, Mohtarrudin, & Loh, ; Masuzaki et al., ; Pang et al., ). Therefore, the objective of this work is to review the last updates in research performed for purposes of evaluating of nutritional quality and potential health benefits of the whole BR to provide recent information to interested researchers and consumers, which may help in promotion of the whole BR consumption as a promising functional food and for its potential contribution to human well‐being.…”

Section: Introductionmentioning

confidence: 99%

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Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

Saleh

Wang

et al. 2019

Comp Rev Food Sci Food Safe

206

123

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Obesity and chronic diet‐related diseases such as type 2 diabetes, hypertension, cardiovascular disease, cancers, and celiac are increasing worldwide. The increasing prevalence of these diseases has led nutritionists and food scientists to pay more attention to the relationship between diet and different disease risks. Among different foods, rice has received increasing attention because it is a major component of billions of peoples’ diets throughout the world. Rice is commonly consumed after polishing or whitening and the polished grain is known a high glycemic food because of its high starch content. In addition, the removal of the outer bran layer during rice milling results in a loss of nutrients, dietary fiber, and bioactive components. Therefore, many studies were performed to investigate the potential health benefits for the consumption of whole brown rice (BR) grain in comparison to the milled or white rice (WR). The objective of this work was to review the recent advances in research performed for purposes of evaluation of nutritional value and potential health benefits of the whole BR grain. Studies carried out for purposes of developing BR‐based food products are reviewed. BR safety and preservation treatments are also explored. In addition, economic and environmental benefits for the consumption of whole BR instead of the polished or WR are presented. Furthermore, challenges facing the commercialization of BR and future perspectives to promote its utilization as food are discussed.

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Section: Potential Health Benefitsmentioning

confidence: 99%

Section: Potential Health Benefitsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

Saleh

Wang

et al. 2019

Comp Rev Food Sci Food Safe

206

123

View full text Add to dashboard Cite

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“…Brown rice (BR) is a good choice for a healthy diet because it has a higher nutritive value and antioxidant activity as well as numerous other benefits as opposed to white rice (Abubakar, Yakasai, Zawawi, & Ismail, ; Pang et al. ). Unfortunately, it has low shelf life because it is susceptible to fungal contamination.…”

Section: Introductionmentioning

confidence: 99%

Controlled Release of Peppermint Oil from Paraffin‐Coated Activated Carbon Contained in Sachets to Inhibit Mold Growth During Long Term Storage of Brown Rice

Chaemsanit

Sukmas

Matan

et al. 2019

Journal of Food Science

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The aim of the study was to control the release of peppermint oil (700 µL/L) by coating activated carbon (AC) contained in sachets with different solutions (tapioca starch, corn starch, gelatine, carnauba, paraffin, and mixed carnauba–paraffin) for inhibiting the growth of Aspergillus flavus on brown rice (BR). Paraffin‐coated AC with adsorbed peppermint oil was then applied to extend the shelf life of BR during long‐term storage (60 days) at 30 ± 2 °C. The mechanism of peppermint oil vapor release in this system was also studied using GC–MS. The result revealed that paraffin‐coated AC with adsorbed peppermint oil present in sachets showed the highest antifungal activity against A. flavus growing on the surface of BR. In addition, paraffin‐coated AC with adsorbed peppermint oil could prolong the shelf life of BR from 10 days (control) to at least 60 days under tropical climatic conditions. Moreover, storage of BR in the presence of sachets containing paraffin‐coated AC with adsorbed peppermint oil at a concentration of 700 µL/L revealed no significant effects on major rice quality‐related factors, such as moisture content, color, water uptake percentage, and gelatinization temperature. Peppermint oil component analysis by GC–MS indicated that paraffin could trap some minor components of peppermint oil and allow the major components such as menthone, menthol, and alpha‐pinene, which are compounds that play an important role in mold growth inhibition, to be exposed to air. Thus, this research demonstrated the potential of paraffin‐coated AC containing adsorbed peppermint oil for controlling the growth of molds during prolonged rice storage. Practical Application Paraffin‐coated activated carbon with adsorbed peppermint oil has the potential to be commercially applied to brown rice grains for facilitating long‐term storage. This technique is beneficial for avoiding the occurrence of negative sensorial factors when peppermint oil vapors are used. This process is interesting and easy to apply during large‐scale implementation of a rice storage system.

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Corn

Siyuan¹,

Li²,

Liu³

2019

Whole Grains and Their Bioactives

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Bound phenolic compounds and antioxidant properties of whole grain and bran of white, red and black rice

Cited by 266 publications

References 37 publications

Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

Controlled Release of Peppermint Oil from Paraffin‐Coated Activated Carbon Contained in Sachets to Inhibit Mold Growth During Long Term Storage of Brown Rice

Corn

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