Free and bound phenolic profiles of the bran from different rice varieties and their antioxidant activity and inhibitory effects on ɑ-amylose and ɑ-glucosidase

Wu, Na‐Na; Li, Huanhuan; Tan, Bin; Zhang, Min; Xiao, Zhigang; Tian, Xiaohui; Zhai, Xuguang; Liu, Ming; Liu, Yanxiang; Wang, Liping; Gao, Kun

doi:10.1016/j.jcs.2018.06.013

Cited by 58 publications

(50 citation statements)

References 31 publications

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“…The ABTS radical scavenging capacity of the free and bound fractions of rice samples with different milling processes was determined according to Wu et al. (2018).…”

Section: Methodsmentioning

confidence: 99%

Reduction of phenolic profiles, dietary fiber, and antioxidant activities of rice after treatment with different milling processes

Chen

et al. 2020

Cereal Chem

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Background and objectives Milling, polishing, and color selection are the basic unit operation steps during rice processing, which may remove much amounts of nutritional components, such as phenolics and dietary fiber. And for a long time, rice is often overprocessed which results in a serious loss of nutrients. However, the reduction of the nutritional components during rice milling process has not been evaluated. The aim of this study was to investigate the effect of different milling processes during industrial rice processing on the free and bound phenolic content, composition, dietary fiber, and antioxidant activity (DPPH, ABTS, T‐AOC) of two kinds of rice (Dao Huaxiang and Jiangxi Indica). Findings As the milling degree increased, the loss percentages of total phenolics, flavonoids, and anthocyanins of Dao Huaxiang rice were 52.8%–76.4%, 43.3%–72.9%, and 100.0%, respectively; it was similar for the reduction percentages of total phenolics, flavonoids, and anthocyanins for Jiangxi Indica rice, which were 56.5%–77.4%, 58.7%–87.7%, and 87.5%–100%, respectively; the amounts of total dietary fiber were also decreased from 5.87 to 2.03 g/100 g DW for the Dao Huaxiang rice and from 5.14 to 2.84 g/100 g DW for Jiangxi Indica rice, respectively. Correspondingly, the content of individual phenolic, flavonoid, and anthocyanin compositions in both rice varieties decreased with the increase in milling degree during the rice processing. Antioxidant activities of T‐AOC, DPPH, and ABTS showed a same trend with phenolic profiles for the two rice varieties. Conclusions The phenolic profiles, dietary fiber, and antioxidant activities for Dao Huaxiang and Jiangxi Indica rice decreased significantly with milling degree increase during rice processing. Therefore, it is recommended that the milling and polishing degree should be reduced during rice grain processing, in order to achieve the purpose of not only satisfying the edible quality of rice but also retaining the nutritional characteristics as much as possible. Significance and novelty The rice samples in this study were from the actual industrial production industry, and the Dao Huaxiang rice and Jiangxi Indica rice were from northeast China and south China, respectively, which were representative and could provide specific and practical data for reducing milling degree in rice industry and reducing the removal of bran layer. These findings indicate that the milling degree should be reduced or controlled for retention of nutrients and acceptable sensory quality in rice.

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“…The ABTS radical scavenging capacity of the free and bound fractions of rice samples with different milling processes was determined according to Wu et al. (2018).…”

Section: Methodsmentioning

confidence: 99%

Reduction of phenolic profiles, dietary fiber, and antioxidant activities of rice after treatment with different milling processes

Chen

et al. 2020

Cereal Chem

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“…The total phenolic content (TPC), total flavonoid content (TFC), and total anthocyanin contents (TAC) of free and bound extracts from three kinds of rice noodles were measured according to our previous study (Wu, Li, et al., 2018). The total dietary fiber content from rice noodles was measured (method 985.29, AOAC, 2000).…”

Section: Methodsmentioning

confidence: 99%

“…The radical scavenging activity assays DPPH and ABTS of rice noodles were carried out according to Wu, Li, et al. (2018), respectively. The total antioxidant capacity (T‐AOC) of rice noodles was measured with instructions of the total antioxidant capacity test kit from the Nanjing Institute of Bioengineering.…”

Section: Methodsmentioning

confidence: 99%

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Nutritional and cooking quality improvement of brown rice noodles prepared with extruded rice bran

et al. 2020

Cereal Chem

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Background and objectives Wholegrain foods have gained great attention due to their benefits on health. However, the texture, taste, and cooking quality of wholegrain foods are not good because of the bran in wholegrain. The objectives of this study were to improve the quality of brown rice noodles with rice bran that was treated by extrusion cooking. In this study, brown rice noodles with extruded rice bran (BRN‐ERB) were prepared to improve their quality compared to white rice noodles (WRN) and brown rice noodles with un‐extruded rice bran (BRN). Findings The total phenolic, flavonoid, anthocyanin, and dietary fiber contents in BRN‐ERB were 44.87 mg GAE, 36.15 mg RE, 0.11 mg Cy‐3‐O‐G, and 4.48 g per 100 g, respectively, significantly higher than those in BRN and WRN. The BRN‐ERB had the highest antioxidant activities of DPPH, ABTS, and T‐AOC, the highest resistant starch content, and the lowest starch hydrolysis rate among the three types of rice noodles. Seven phenolics, six flavonoids, and three anthocyanins were individually detected in these rice noodles, and BRN‐ERB exhibited higher contents of protocatechuic acid, p‐coumaric acid, ferulic acid, and daidzein than BRN and WRN did. The cooking and textural qualities of BRN‐ERB were improved with lower optimum cooking time and cooking loss, and higher hardness, tensile strength, and elasticity compared to BRN. Conclusions The brown rice noodles with extruded rice bran had higher contents of nutritional components than brown rice noodles with un‐extruded rice bran and white rice noodles, and better cooking and textural properties than brown rice noodles with un‐extruded rice bran. Significance and novelty The results provided the evidences that brown rice noodles prepared with extruded rice bran might become functional foods from the sources of staple rice products.

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“…The extraction of bound phenolic compounds was carried out according to the method of Wu et al. (2018) with some modifications. Three hundred milligrams of SDF or IDF was hydrolyzed with 20 mL of a 4 mol/L sodium hydroxide solution at ambient temperature for 10 h. The hydrolysate was then neutralized by 6 mol/L of hydrochloric acid and extracted by a double volume of methanol.…”

Section: Methodsmentioning

confidence: 99%

Comparative analysis of the morphological property and chemical composition of soluble and insoluble dietary fiber with bound phenolic compounds from different algae

Luo

Zeng

et al. 2020

Journal of Food Science

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The morphological, physicochemical, and biochemical properties of soluble and insoluble dietary fiber from seven types of algae were investigated. The soluble dietary fiber (SDF) contents (6.48 to 60.90% of the total fiber) in most of the investigated algae were significantly lower than the insoluble dietary fiber (IDF) contents (39.10 to 93.52% of the total fiber). It can be inferred from the infrared and UV‐Vis spectra that the SDF and IDF of algae may contain cellulose, hemicellulose, various monosaccharides, phenolic compounds, and quinone pigments. The bound phenolic in the seven algae varied widely in contents (3.76 to 14.08 mg GAE/g in IDF and 1.94 to 8.61 mg GAE/g in SDF), whose antioxidant activities in the IDF were stronger than those in SDF because of different phenolic compositions. The HPLC‐mass spectrometry (MS)/MS results showed that the IDF may contain methyl‐8α‐hydroxy‐grindelate‐7β‐O‐7′β‐ether hydrate, hydroxydecanoic acid, and malyngic acid. Practical Application Polysaccharides of high content in algae cannot be digested by humans, hence regarded as dietary fibers. A large amount of bound phenolic compounds in dietary fibers can add to the biological activities of dietary fibers. These topics are important to the development of seaweed‐based functional foods.

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Free and bound phenolic profiles of the bran from different rice varieties and their antioxidant activity and inhibitory effects on ɑ-amylose and ɑ-glucosidase

Cited by 58 publications

References 31 publications

Reduction of phenolic profiles, dietary fiber, and antioxidant activities of rice after treatment with different milling processes

Reduction of phenolic profiles, dietary fiber, and antioxidant activities of rice after treatment with different milling processes

Nutritional and cooking quality improvement of brown rice noodles prepared with extruded rice bran

Comparative analysis of the morphological property and chemical composition of soluble and insoluble dietary fiber with bound phenolic compounds from different algae

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