Rice kernel phenolic content and its relationship with antiradical efficiency
Rice kernel phenolic content and its relationship with antiradical efficiency
复制标题
DOI：
10.1002/jsfa.1780
复制
发表时间：
2004-08-15
影响因子：
4.1
通讯作者：
Bergman, CJ
中科院分区：
文献类型：
--
作者：
Goffman, FD;Bergman, CJ
植物酚类化合物对人体健康有益，还可以防止食品的氧化变质。通过两个田间试验研究了水稻中酚类物质的特征。第一次试验于1999年和2000年在德克萨斯州的博蒙进行，包括5个浅棕色、2个紫色和10个红色果皮的品种。"麸皮颜色"对于麸皮酚浓度和抗自由基效率都具有高度统计学显著性（p <0.001）。“年”和麸皮颜色的相互作用不显着的分析性状，这表明季节性差异及其相互作用可能不会影响酚含量或抗自由基效率。总酚含量和抗自由基效率分别为3.1至45.4 mg没食子酸当量（GAE）g（-1）麸皮和10.0至345.3 μ M trolox当量（TE）g（-1）麸皮。浅棕色麸皮基因型表现出最低值的酚含量和抗自由基效率，而红麸皮的表现出约10倍的总酚含量和50倍以上的单宁含量比浅棕色的。这两个紫色系对所研究的性状表现出低或高的值。米糠提取物的抗自由基能力与总酚含量呈高度正相关（r = 0.99 ***），表明酚类物质是米糠提取物中清除自由基的主要成分。在第二次田间试验（Stuttgart，AR，2001和博蒙，TX，2000）中，分析了133个有色水稻品种的全粒总酚含量。总酚含量在0.69~2.74mgGAE g（-1）粒之间。这些数据证实了前人的研究结果，即米糠颜色是影响稻米酚类物质含量的主要因素，季节效应及其交互作用不显著。结果还证实，在红糠和紫糠组中，可以发现稻米中的酚类物质含量最高。2004年由John Wiley Sons，Ltd.出版。
Plant phenolics exert beneficial effects on human health and may also prevent oxidative deterioration of food. Two field experiments were carried out for characterising phenolics in rice. The first assay was conducted in 1999 and 2000 in Beaumont, TX and included five light-brown, two purple and 10 red pericarp coloured cultivars. 'Bran colour' was highly statistically significant for both bran phenolic concentration and antiradical efficiency (p < 0.001). 'Year' and its interaction with bran colour were not significant for the analysed traits, suggesting that seasonal differences and their interactions may not affect phenolic content or antiradical efficiency. The accessions ranged from 3.1 to 45.4 mg gallic acid equivalents (GAE) g(-1) bran and from 10.0 to 345.3 muM trolox equivalents (TE) g(-1) bran for total phenolic content and antiradical efficiency respectively. The light-brown bran genotypes exhibited the lowest values for phenolic content and antiradical efficiency, whereas red bran ones displayed ca 10 times higher total phenolic content and more than 50 times higher tannin content than light-brown ones. The two purple lines showed either low or high values for the studied traits. Antiradical efficiency of rice bran extracts was highly positively correlated with total phenolic content (r = 0.99***), suggesting that phenolics are the main compounds responsible for the free radical-scavenging activity in rice bran extracts. In the second field experiment (Stuttgart, AR, 2001 and Beaumont, TX, 2000), 133 coloured rice cultivars were analysed for total phenolic content in whole grain. The accessions showed a large variation for total phenolics, ranging from 0.69 to 2.74mg GAE g(-1) grain. The data confirmed previous results suggesting bran colour as the main factor affecting phenolic concentration in rice kernel and seasonal effects and their interactions as not significant. The results also confirm that within red and purple bran groups can be found the highest phenolic concentrations in rice kernel. Published in 2004 for SCI by John Wiley Sons, Ltd.