Isolation, identification and antioxidant activity of bound phenolic compounds present in rice bran.
Isolation, identification and antioxidant activity of bound phenolic compounds present in rice bran.
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DOI：
10.1016/j.foodchem.2014.08.095
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发表时间：
2015-03
期刊：
影响因子：
8.8
通讯作者：
Wei Wang;Jia Guo;Junnan Zhang;Jie Peng;Tianxing Liu;Z. Xin
中科院分区：
文献类型：
--
作者：
Wei Wang;Jia Guo;Junnan Zhang;Jie Peng;Tianxing Liu;Z. Xin
The bound phenolic compounds in rice bran were released and extracted with ethyl acetate based on alkaline digestion. An investigation of the chemical constituents of EtOAc extract has led to the isolation of a new compound,para-hydroxy methyl benzoate glucoside (8), together with nine known compounds, cycloeucalenolcis-ferulate (1), cycloeucalenoltrans-ferulate (2),trans-ferulic acid (3),trans-ferulic acid methyl ester (4),cis-ferulic acid (5),cis-ferulic acid methyl ester (6), methyl caffeate (7), vanillic aldehyde (9) andpara-hydroxy benzaldehyde (10). The structures of these compounds were determined using a combination of spectroscopic methods and chemical analysis. Among the compounds isolated, compound3,5and7exhibited strong DPPH and ABTS+radical scavenging activities, followed by compounds4and6. Compound1and2showed potent DPPH and ABTS+radical scavenging activities, compound8displayed moderate antioxidant activity against ABTS+radical, whereas compound9and10showed weak antioxidant activity.
