Free and bound phenolic profiles and antioxidant activity of milled fractions of different indica rice varieties cultivated in southern China

Ti, Huihui; Li, Qing; Zhang, Ruifen; Zhang, Mingwei; Deng, Yuanyuan; Wei, Zhencheng; Chi, Jianwei; Zhang, Yan

doi:10.1016/j.foodchem.2014.03.029

Cited by 150 publications

(125 citation statements)

References 23 publications

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“…Determination of total phenolic content (TPC) TPC was assayed by Folin-Ciocalteu's reagent method [27]. Briefly, an aliquot of 0.125 ml extract was placed into test tubes and then with 0.5 ml of distilled water and 0.125 ml of 10 % Folin-Ciocalteu's reagent.…”

Section: Extraction Proceduresmentioning

confidence: 99%

Effects of Salinity Stress on Growth and Phenolics of Rice (<i>Oryza sativa</i> L.)

Minh

Khang

et al. 2016

ILNS

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Abstract. This study was conducted to determine the correlation between of salinity stress on growth and phenolic compounds in rice. It was observed that salinity stress caused a significant decrease in shoot lengths, fresh and dry weights of all rice varieties. Under salinity stress, changes of chemical contents also differed among phenolic compounds and rice cultivars. Total phenolics and flavonoids, and contents of vanillin and protocatechuic acid in tolerant varieties were strongly increased, whereas in contrast, they were markedly reduced in the susceptible cultivar. Ferulic acid and p-coumaric acid were detected only in tolerance rice. Vanillin and protocatechuic acid may play a role, but ferulic acid and p-coumaric acid may be much involved in the tolerant mechanism against salinity stress. Ferulic acid and p-coumaric acid and their derivatives are potent to be exploited as promising agents to reduce detrimental effects of salinity stress on rice production.

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Section: Extraction Proceduresmentioning

confidence: 99%

Effects of Salinity Stress on Growth and Phenolics of Rice (<i>Oryza sativa</i> L.)

Minh

Khang

et al. 2016

ILNS

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“…[18][19][20] Acidic, basic and enzymatic hydrolysis are the most commonly used methods for the extraction of PAs from natural materials. [21][22][23][24][25] From the scientific literature it is obvious that the most commonly used techniques for the determination of PAs are high-performance liquid chromatography (HPLC) with UV or DAD detection or liquid chromatography coupled with mass spectrometry (LC-MS).…”

Section: Introductionmentioning

confidence: 99%

Simultaneous GC-MS Determination of Free and Bound Phenolic Acids in Slovenian Red Wines and Chemometric Characterization

Ivanović

Razboršek

Kolar

2016

ACSi

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Several phenolic acids (PAs), caffeic, vanillic, syringic, p-coumaric and ferulic acid, found in Slovenian red wines were studied using gas chromatography and mass spectrometry. For isolation of the PAs from wine samples, solid phase extraction using hydrophilic modified styrene -HLB cartridges was used. The bound PAs were extracted after basic hydrolysis and o-coumaric acid was used as the internal standard. The developed method was validated and the linear concentration range for all analytes was from 1 to 100 mg L -1 with correlation coefficients above 0.999. We show that the method is repeatable (RSD<2%), recoveries were above 96%, and LOD and LOQ values were acceptable. In all of the wine samples tested, caffeic and p-coumaric acid were determined to be the predominant PAs (17-72 mg L -1 ), while other compounds were found in lower concentrations. Principal Component Analysis and Cluster Analysis were used to study differences between wines related towards varieties and Slovenian wine regions. The results demonstrate that variety has more influence on PAs content than wine regions in Slovenian red wines.

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“…Determination of the phenolic compounds was conducted by HPLC as previously described [10]. All samples were analyzed on an Agilent 1260 HPLC system (Agilent Technologies, Palo Alto, California, USA) equipped with DAD detector and autosampler, using a 250 × 4.…”

Section: Analysis Of Phenolic Compounds By Hplcmentioning

confidence: 99%

Chemical Composition and Antioxidant Activities of Five Samples of Prunus mume Umezu from Different Factories in South and East China

Chen

Lin

Liu

et al. 2017

Journal of Food Quality

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This paper investigated chemical composition and antioxidant activities of umezu, pickling liquid of Prunus mume, from different factories in South and East China. The organic acid and phenolic acid profiles were also analyzed. Results showed that umezu was rich in organic acids and extremely sour as P. mume fruit in addition to its high NaCl level (≥20%). Total acid in umezu was more than 43.78 g/L in which main organic acids were citric acid and malic acid. Umezu contained more than 250.54 mg GAE/L total phenolic in which dominant phenolic acids were hydroxycinnamic acid derivatives. Umezu exhibited powerful antioxidant activities in ORAC, ABTS, DPPH, and FRAP assays. Reducing sugar, phenolic compounds, and antioxidant activities of umezu were affected by sample origins and fruit cultivars. Given its rich flavor components and high antioxidant activity, umezu could serve as a new dietary supplement or a natural preservative in food industry.

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Free and bound phenolic profiles and antioxidant activity of milled fractions of different indica rice varieties cultivated in southern China

Cited by 150 publications

References 23 publications

Effects of Salinity Stress on Growth and Phenolics of Rice (<i>Oryza sativa</i> L.)

Effects of Salinity Stress on Growth and Phenolics of Rice (<i>Oryza sativa</i> L.)

Simultaneous GC-MS Determination of Free and Bound Phenolic Acids in Slovenian Red Wines and Chemometric Characterization

Chemical Composition and Antioxidant Activities of Five Samples of Prunus mume Umezu from Different Factories in South and East China

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