Distribution and quantitative analysis of phenolic compounds in fractions of Japonica and Indica rice

Ding, Chao; Liu, Qiang; Li, Peng; Pei, Yongsheng; Tao, Tingting; Wang, Yan; Yan, Wei; Yang, Guofeng; Shao, Xinghua

doi:10.1016/j.foodchem.2018.09.011

Cited by 34 publications

(24 citation statements)

References 28 publications

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“…Bran and husk fractions provide more than 90% of phenolic acids and antioxidant activity of the whole rice plant. In addition, the rice subspecies japonica has significant higher phenolic acids content and antioxidant activity than the indica subspecies [24]. Ferulic acid ( 17 / 19 ) has also been found as the major phenolic compound in black rice bran, indicating the potential use of black rice bran as a natural source of antioxidants [25].…”

Section: Structural Diversity and Roles Of Rice Secondary Metabolitesmentioning

confidence: 99%

Rice Secondary Metabolites: Structures, Roles, Biosynthesis, and Metabolic Regulation

Wang

Dang

et al. 2018

Molecules

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Rice (Oryza sativa L.) is an important food crop providing energy and nutrients for more than half of the world population. It produces vast amounts of secondary metabolites. At least 276 secondary metabolites from rice have been identified in the past 50 years. They mainly include phenolic acids, flavonoids, terpenoids, steroids, alkaloids, and their derivatives. These metabolites exhibit many physiological functions, such as regulatory effects on rice growth and development, disease-resistance promotion, anti-insect activity, and allelopathic effects, as well as various kinds of biological activities such as antimicrobial, antioxidant, cytotoxic, and anti-inflammatory properties. This review focuses on our knowledge of the structures, biological functions and activities, biosynthesis, and metabolic regulation of rice secondary metabolites. Some considerations about cheminformatics, metabolomics, genetic transformation, production, and applications related to the secondary metabolites from rice are also discussed.

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Section: Structural Diversity and Roles Of Rice Secondary Metabolitesmentioning

confidence: 99%

Rice Secondary Metabolites: Structures, Roles, Biosynthesis, and Metabolic Regulation

Wang

Dang

et al. 2018

Molecules

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“…Among the phenolic acids that were identified in rice, the hydroxybenzoic acids (gallic acid and vanillic acid) were found in the crop residue. Though, protocatechuic, p-hydroxybenzoic and syringic acids that were reported in rice plants (Ding et al, 2019), these compounds were not detected in the crop side-streams. Regarding hydroxycinnamic acids, only ferulic acid derivatives were found while those reported in rice like caffeic, p-coumaric and sinapic acids were not detected (McDonough, Rooney, & Serna-Saldivar, 2000).…”

Section: Phenolic Compounds In Rice and Sunflower Side-streamsmentioning

confidence: 76%

Biotransformation of rice and sunflower side-streams by dikaryotic and monokaryotic strains of Pleurotus sapidus: Impact on phenolic profiles and bioactive properties

Pinela

Omarini

Stojković

et al. 2020

Food Research International

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Fungi are known to modify the properties of lignocellulosic materials during solid-state fermentation (SSF). In this study, agricultural side-streams (sunflower seed hulls, rice husks and rice straw) were used as substrates for SSF with dikaryotic and monokaryotic strains of Pleurotus sapidus. The phenolic profiles of the mentioned substrates were characterized by LC-DAD/ESI-MS n pre-and post-fermentation. Moreover, antioxidant, cytotoxic and antimicrobial activities were screened against oxidizable cellular substrates, tumour and primary cell lines, and different bacteria and fungi, respectively. The concentration of phenolic compounds in the crop side-streams was reduced after fermentation with both strains of the fungus. The fermented extracts also displayed lower antioxidant and cytotoxic activities and had no hepatotoxicity. The antimicrobial activity depended upon the crop side-stream and/or SSF conditions. These results indicate that P. sapidus represent a good candidate to modify the phenolic fraction presents in crop side-streams with a consequent decrease in its bioactivities. However, the SSF with P. sapidus strains play an interesting role in the detoxification of plant materials which can be used for different applications according to the "reduce-reuse-recycle" concept contributing with the sustainable land use and circular economy.

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“…More than 80% of the phytate in the rice grain is found in the bran and aleurone layers. Total Antioxidants Capacity: Japonica rice cultivar (Sakha 104) has a significantly higher antioxidants level than Indica rice cultivar (Giza 182) (Ding et al, 2018). No significant difference have been observed between Indica rice (Giza 182) and Japonica indica rice cultivars (Giza 178) (Table 5).…”

Section: Phytic Acid and Total Antioxidants Capacitymentioning

confidence: 95%

Effect of Germination on Improving Grain Quality, Chemical Composition, Antioxidants, and Phytic Acid in Rice (Oryza sativa)

Bassuony

Mohamed

Barakat

2021

AJB

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This study aimed to study the effect of the germination process on grain quality, chemical composition for brown rice and comparing them with white rice for use it is on a commercial scale . Three rice varieties namely Sakha 104(Japonica), Giza 178(Japonica- Indica), and Giza 182(Indica) were used in this study. And the three statuses (milled rice, brown rice, and germinated brown rice). A completely randomized design in the factorial arrangement was used in this experiment to determine some cooking and eating quality characters i.e. gelatinization temperature, amylose content and elongation %, Water uptake, hardness, chemical composition: Phytic acid, total antioxidant capacity, and panel test evaluation for rice samples. The results indicated that there were significant differences in amylose content and gelatinization temperature among the three rice statuses and no significant difference in these characters with the three rice varieties under study. Germinated brown rice showed the lowest amylose content (15.58%), followed by brown rice (17.26%) and white rice (18.39%). Brown rice gave the highest temperature followed by germinated brown rice then milled rice. A maximum elongation ratio was observed in Giza178 (Japonica Indica). White rice gave the maximum elongation (47.18%) followed by germinated brown (24.56 %) then brown rice (16.08 %). Japonica rice exhibited lower hardness than indica rice. The strongest value (4.82) was recorded at brown rice, while the weakest value (3.64) was in white rice. The Indica rice variety Giza181 had the highest protein and fat%. The germinated brown rice had the highest value of protein, crude fiber, and fat (7.27, 1.98, and 2.87%, respectively), compared with compared to brown rice and white rice. White rice had lower Phytic acid (%) followed by germinated brown rice, then brown rice. Japonica rice cultivar (Sakha 104) has a higher antioxidant level than Indica rice cultivar (Giza 182)....

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Distribution and quantitative analysis of phenolic compounds in fractions of Japonica and Indica rice

Cited by 34 publications

References 28 publications

Rice Secondary Metabolites: Structures, Roles, Biosynthesis, and Metabolic Regulation

Rice Secondary Metabolites: Structures, Roles, Biosynthesis, and Metabolic Regulation

Biotransformation of rice and sunflower side-streams by dikaryotic and monokaryotic strains of Pleurotus sapidus: Impact on phenolic profiles and bioactive properties

Effect of Germination on Improving Grain Quality, Chemical Composition, Antioxidants, and Phytic Acid in Rice (Oryza sativa)

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