Isolation, identification and antioxidant activity of bound phenolic compounds present in rice bran

Wang, Wei; Guo, Jia; Zhang, Junnan; Peng, Jie; Liu, Tianxing; Xin, Zhihong

doi:10.1016/j.foodchem.2014.08.095

Cited by 125 publications

(87 citation statements)

References 44 publications

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“…Because of the existence of isoferulic acid, the structure of diferulic acid needs to be further clarified. Most recently, Wang et al (2015) isolated a new compound, p-hydroxy methyl benzoate glucoside, together with nine known compounds as cycloeucalenol cis-ferulate, cycloeucalenol trans-ferulate, trans-ferulic acid, trans-ferulic acid methyl ester, cis-ferulic acid, cis-ferulic acid methyl ester, methyl caffeate, vanillic aldehyde and p-hydroxy benzaldehyde from rice bran. All of them exhibit high antioxidant activity, but their concentrations in whole rice grains needs to be further quantified.…”

Section: Diversitymentioning

confidence: 99%

Polyphenols in whole rice grain: Genetic diversity and health benefits

2015

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Section: Diversitymentioning

confidence: 99%

Polyphenols in whole rice grain: Genetic diversity and health benefits

2015

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“…In the crop production of 2014/2015, Brazil was responsible for the production of approximately 12.436 million tons of rice (National Company of Supplying [NCS], 2016). The processing of white rice results in several by-products such as bran, that is high in protein, fat, carbohydrate, and a number of micronutrients such as vitamins, minerals, antioxidants, and phytosterols (Schramm, Abadie, Hua, Xu, & Lima, 2007;Shirakawa, Koseki, Ohinata, Hazhizume, & Komai, 2006;Loypimai, Moonggarm, & Chottanom, 2009;Bhatnagar, Prabhakar, Prasanth, Rajan, & Gopala Krishna, 2014;Wang et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

<b>Release optimization of fermentable sugars from defatted rice bran for bioethanol production

et al. 2018

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ABSTRACT. The aim of this study was to optimize the enzymatic hydrolysis of defatted rice bran (DRB) for release fermentable sugars with subsequent bioethanol production. Optimization of enzymatic hydrolysis was achieved using a sequential experimental design, performing a fractional factorial design of amyloglucosidase (AMG), at action times of two and three hours, respectively. In bioethanol production, it was evaluated the effect of adding of 15 μL g -1 of protease prior to the action of amylases. Fermentation was conducted at 29°C, with 4.0% Saccharomyces cerevisiae and initial pH of 5.0. The hydrolysis with protease yielded 3.55% ethanol, an increase of 115.15% in relation to the medium without protease addition, and the conversion had a yield of 101.5% in 24h of alcoholic fermentation. This study demonstrates the possibility to obtain bioethanol from DRB.

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“…1,6 Phenolic compounds have attracted considerable attention due to their biological activities including antioxidants properties. 7,8 Flavonoids are a class of phenolic compounds that exhibit powerful antioxidant effects in biological systems (including free radical scavenging) however, their efficiency considerably depends on chemical features. 9,10 Flavonoids are classified, according to chemical structure, into flavonols, flavones, flavanones, isoflavones, catechins, anthocyanidins and chalcones.…”

Section: Introductionmentioning

confidence: 99%