Antioxidant capacities and phenolic compounds of the husk, bran and endosperm of Thai rice
Antioxidant capacities and phenolic compounds of the husk, bran and endosperm of Thai rice
复制标题
DOI：
10.1016/j.foodchem.2009.07.001
复制
发表时间：
2010-03-15
期刊：
影响因子：
8.8
通讯作者：
Siriamornpun, Sirithon
中科院分区：
文献类型：
--
作者：
Butsat, Sunan;Siriamornpun, Sirithon
用2，2-二苯基-1-苦皮酰肼(DPPH中心点)清除自由基和铁还原能力(FRAP)法测定了泰国稻米(Kao Dawk马里105)3个不同生长地点的米糠、稻壳、糙米和精米的4个组分，测定了它们的酚酸组成、γ-谷维素和生育酚含量及其抗氧化能力。根据DPPH中心点和FRAP分析，麸皮和果壳部分显示出比其他部分更高的抗氧化活性。此外，麸皮部分具有最高的γ-谷维素和生育酚含量。另一方面，果壳组分的酚酸含量高于其他组分。尽管生长地点不同，但在所有馏分中发现的三种主要酚酸是阿魏酸、香草酸和p-香豆酸。在麸皮中最明显的是阿魏酸，而香草酸和p-香豆酸主要存在于谷壳中。各组分抗氧化能力的显著差异(p<；0.05)取决于生长部位和抗氧化成分。我们认为酚酸含量的变化可能受生长部位的影响。这项研究表明，米皮和米壳具有很高的抗氧化性能，是生物活性成分的宝贵来源。(C)2009爱思唯尔有限公司。保留所有权利。
Four fractions, namely, rice bran, rice husk, brown rice and milled rice of a Thai rice variety (Khao Dawk Mali 105), collected from three different growth sites, were analysed to determine phenolic acid composition, gamma-oryzanol and tocopherols content and their antioxidant capacity using the 2,2-diphenyl-1-picrylhydrazyl (DPPH center dot) radical scavenging and ferric reducing ability power (FRAP) assays. The bran and husk fractions showed higher values of antioxidant activity based on the DPPH center dot and FRAP assays, compared to the other fractions. In addition, the bran fraction had the highest gamma-oryzanol and tocopherols content. On the other hand, the husk fraction showed a greater phenolic acids concentration than the other fractions. The three major phenolic acids found in all fractions, despite different growth sites, were ferulic, vanillic and p-coumaric acids. Ferulic acid was most evident in the bran, whereas vanillic and p-coumaric acids were mostly found in the husk. Significant differences (p < 0.05) in the antioxidant capacities of each fraction depended on the growth sites and antioxidant components. We propose that variation in phenolic acid content could be affected by the growth sites. This study demonstrates that rice bran and husk can be considered as valuable sources of bioactive components with high antioxidant properties. (C) 2009 Elsevier Ltd. All rights reserved.