The phytochemical content and antioxidant activity of eight varieties of brown rice (BR) are reported. The total phenolic contents of BR ranged from 72.45 to 120.13mg of gallic acid equiv./100g. The phenolics from bound fraction contributed 40.6-50.2% of the total phenolic content. The total flavonoid contents of BR ranged from 75.90 to 112.03mg catechin equiv./100g. The flavonoids from the bound fraction contributed 26.9-48.2% of total flavonoids. Trans-ferulic acid was the predominant phenolic acid in BR. Total trans-ferulic acid content ranged from 161.42 to 374.81μg/100g. The percentage of trans-ferulic acid in bound fraction ranged from 96.4% to 99.2%. Only α- and γ-tocopherols and -tocotrienols were detected in BR with α-tocopherol and γ-tocotrienol being the predominant. The total peroxyl radical scavenging capacity (PSC) of BR ranged from 18.29 to 40.33mg vitamin C equiv./100g. The bound fraction contributed 67.2-77.2% of total PSC.
Keywords: 5-5′ DFA (PubChem CID: 5281770); 8-5′ Benzofuran DFA (PubChem CID: 10385446); 8-5′ DFA (PubChem CID: 10385447); 8-O-4′ DFA (PubChem CID: 101052653); Antioxidant activity; Caffeic acid (PubChem CID: 689043); Chlorogenic acid (PubChem CID: 1794427); Cis-ferulic acid (PubChem CID: 1548883); Flavonoids; P-coumaric acid (PubChem CID: 637542); Phenolic acids; Phenolics; Phytochemicals; Rice; Sinapic acid (PubChem CID: 637775); Syringic acid (PubChem CID: 10742); Trans-ferulic acid (PubChem CID: 445858); Vanillic acid (PubChem CID: 8468).
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