Comparison of the contents of phenolic compounds including flavonoids and antioxidant activity of rice (Oryza sativa) and Chinese wild rice (Zizania latifolia)

Yu, Xiu-Ting; Yang, Ting; Qi, Qianqian; Du, Yongmei; Shi, John; Liu, Xinmin; Liu, Yanhua; Zhang, Hongbo; Zhang, Zhongfeng; Ning, Yan

doi:10.1016/j.foodchem.2020.128600

Cited by 49 publications

(39 citation statements)

References 39 publications

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“…The reported flavonoid contents in the studies were 6.60 to 12.80 mg/g rutin equivalent, which was higher than what we obtained in the present study [18]. In another recent study in Chinese wild rice, there was 2.26 to 4.35 mg catechin/g [20]. The total flavonoid content of unpolished indica rice variety was 46.8-52.1 mg tannic acid equivalent/g and reduced to 11-13.6 mg tannic acid equivalent/g in polished rice [19].…”

Section: Total Flavonoid Content (Tfc)contrasting

confidence: 87%

“…In a study by Dutta et al [ 16 ], they reported the TPC of Bangladesh brown rice ranging from 0.14 to 0.25 mg gallic acid equivalent (GAE)/g which is lower than that in the present study. In a study by Yu et al [ 20 ], TPC in wild Chinese rice was recorded as 1.42 to 5.3 mg GAE/g. The variation could be due to the polishing of rice, cultivar varieties, rice color, and extraction solvent.…”

Section: Resultsmentioning

confidence: 99%

“…DPPH radical scavenging activity of the rice extract was determined according to the method reported [5]. A series of extracts (10,20,30, and 40 mg/mL) were prepared using distilled water, and the total volume was maintained as 1 mL. Two hundred and fifty microlitres of 0.5 mM methanolic solution of DPPH was added and vortexed.…”

Section: Determination Of 22-diphenyl-1-picrylhydrazyl (Dpph)mentioning

confidence: 99%

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The Total Antioxidant Capacity and the Total Phenolic Content of Rice Using Water as a Solvent

Priyanthi

Sivakanesan

2021

International Journal of Food Science

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Background. The present study evaluates the antioxidant properties of some Sri Lankan red rice varieties using water extracts. Methods. Water extracts of rice varieties Attakkari, Bg2907, and Bg407 were used in this study. The total antioxidant capacity was measured by ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, and reducing power assays. The total phenolic content (TPC), total flavonoid content (TFC), monomeric anthocyanin, and condensed tannin contents were measured by Folin-Ciocalteu, aluminium chloride, pH differential, and vanillin assays, respectively. Results. It was observed that mean FRAP, DPPH, reducing power, TPC, TFC, monomeric anthocyanin content, and condensed tannin content were in the range of 0.561 ± 0.113 to 0.695 ± 0.077 mmol / 100 g fresh weight (FW), 26.07 ± 3.08 to 53.66 ± 7.61 mg / mL FW , 33.49 ± 4.105.14 to 40.81 ± 3.65 mg / mL , 0.676 ± 0.078 to 0.900 ± 0.057 mg tannic acid equivalent (TAE)/g, 5.36 ± 0.75 to 6.38 ± 0.82 mg TAE / g FW , 0.0202 ± 0.005 to 0.0292 ± 0.009 mg / g FW , and 0.078 ± 0.015 to 0.104 ± 0.017 mg TAE / g FW , respectively. Significant differences were observed in DPPH, reducing power, and TPC among rice varieties ( p < 0.05 ). Rice variety Attakkari had the highest total antioxidant capacity (TAC), scavenging activity, reducing power, TPC, TFC, monomeric anthocyanin content, and condensed tannin content followed by Bg2907 and Bg406. Conclusion. Total phenolic compounds, total flavonoid, and condensed tannin are the major antioxidants in all three varieties of rice while the monomeric anthocyanin is only a minor antioxidant.

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Section: Total Flavonoid Content (Tfc)contrasting

confidence: 87%

Section: Resultsmentioning

confidence: 99%

Section: Determination Of 22-diphenyl-1-picrylhydrazyl (Dpph)mentioning

confidence: 99%

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The Total Antioxidant Capacity and the Total Phenolic Content of Rice Using Water as a Solvent

Priyanthi

Sivakanesan

2021

International Journal of Food Science

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“…Free and bound phenolics of WS and CS samples were extracted according to the method of Yu et al [12]. Seeds of the two varieties stored at −20 • C were vacuum freezedried.…”

Section: Extraction Of Phenolic Compoundsmentioning

confidence: 99%

Comparison of Phenolic and Flavonoid Compound Profiles and Antioxidant and α-Glucosidase Inhibition Properties of Cultivated Soybean (Glycine max) and Wild Soybean (Glycine soja)

Chen

Wang

Yuan

et al. 2021

Plants

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Wild soybean (Glycine soja Sieb.et Zucc; WS) has been used as a traditional food in China for many years and contains significantly higher levels of isoflavones than cultivated soybean (Glycine max; CS), but the secondary metabolites, including flavonoids and the phenolic composition differences between them, remain unclear. The results showed that WS possessed significantly higher total phenolic and flavonoid content and exhibited better antioxidant and α-glucosidase inhibition activities as well as excellent protective effects against H2O2-induced oxidative injury in a human endothelial cell line. Through metabolomic analysis, 642 metabolites were identified, and 238 showed differential expression, with 151 upregulated and 87 downregulated. A total of 79 flavonoid compounds were identified, 42 of which were upregulated in WS. 2′-Hydroxygenistein, garbanzol, protocatechuic aldehyde, ligustilide, and resveratrol were the most discriminated compounds in WS. The metabolic pathway analysis of differential metabolites related to the biosynthesis of flavonoids and phenolic acids were the biosynthesis of phenylpropanoids, flavonoids, isoflavonoids, flavones, and flavonols. This study substantially elucidated differences in the content of flavonoids and biological activities between WS and CS, which is useful information for the effective utilization of these two black soybean species in food processing.

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“…Out of 159 identified flavonoids, 78 showed differential expression (72 up-regulated and 6 down-regulated in the Zl). The majority of flavonoids in Z1 were related to anthocyanin biosynthesis owing to its better nutrition profile (Yu et al, 2021). A more holistic study on rice metabolomics involved 17 cultivars from 7 different countries (Zarei et al, 2018).…”

Section: Proteomics and Metabolomics In Rice Trait Improvementmentioning

confidence: 99%

Toward Integrated Multi-Omics Intervention: Rice Trait Improvement and Stress Management

Iqbal

Khan

et al. 2021

Front. Plant Sci.

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Rice (Oryza sativa) is an imperative staple crop for nearly half of the world’s population. Challenging environmental conditions encompassing abiotic and biotic stresses negatively impact the quality and yield of rice. To assure food supply for the unprecedented ever-growing world population, the improvement of rice as a crop is of utmost importance. In this era, “omics” techniques have been comprehensively utilized to decipher the regulatory mechanisms and cellular intricacies in rice. Advancements in omics technologies have provided a strong platform for the reliable exploration of genetic resources involved in rice trait development. Omics disciplines like genomics, transcriptomics, proteomics, and metabolomics have significantly contributed toward the achievement of desired improvements in rice under optimal and stressful environments. The present review recapitulates the basic and applied multi-omics technologies in providing new orchestration toward the improvement of rice desirable traits. The article also provides a catalog of current scenario of omics applications in comprehending this imperative crop in relation to yield enhancement and various environmental stresses. Further, the appropriate databases in the field of data science to analyze big data, and retrieve relevant information vis-à-vis rice trait improvement and stress management are described.

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Comparison of the contents of phenolic compounds including flavonoids and antioxidant activity of rice (Oryza sativa) and Chinese wild rice (Zizania latifolia)

Cited by 49 publications

References 39 publications

The Total Antioxidant Capacity and the Total Phenolic Content of Rice Using Water as a Solvent

The Total Antioxidant Capacity and the Total Phenolic Content of Rice Using Water as a Solvent

Comparison of Phenolic and Flavonoid Compound Profiles and Antioxidant and α-Glucosidase Inhibition Properties of Cultivated Soybean (Glycine max) and Wild Soybean (Glycine soja)

Toward Integrated Multi-Omics Intervention: Rice Trait Improvement and Stress Management

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