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Comparing the LC-MS phenolic acids profiles of aeven different varieties of brown rice (Oryza sativa L.)

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Comparing the LC-MS phenolic acids profiles of aeven different varieties of brown rice (Oryza sativa L.)

dc.contributor.author	Li, Shuyi
dc.contributor.author	Xu, Hui
dc.contributor.author	Sui, Young
dc.contributor.author	Mei, Xin
dc.contributor.author	Shi, Jianbin
dc.contributor.author	Cai, Sha
dc.contributor.author	Xiong, Tian
dc.contributor.author	Carrillo, Celia
dc.contributor.author	Castagnini, Juan Manuel
dc.contributor.author	Zhu, Zhenzhou
dc.contributor.author	Barba Orellana, Francisco José
dc.date.accessioned	2022-06-14T13:39:14Z
dc.date.available	2022-06-14T13:39:14Z
dc.date.issued	2022
dc.identifier.citation	Li, Shuyi Xu, Hui Sui, Young Mei, Xin Shi, Jianbin Cai, Sha Xiong, Tian Carrillo, Celia Castagnini, Juan Manuel Zhu, Zhenzhou Barba Orellana, Francisco José 2022 Comparing the LC-MS phenolic acids profiles of aeven different varieties of brown rice (Oryza sativa L.) Foods 11 1552 1 11
dc.identifier.uri	https://hdl.handle.net/10550/83135
dc.description.abstract	Brown rice, an important material of whole-grain food, is increasingly popular for its health benefits. Thus, seven varieties of brown rice from southern China were analyzed in this study, concerning the free and bound phenolic compounds in the extract. The phenolic profiles of different brown rice were obtained and compared by the combination of HPLC and LC-MS analysis, in which eleven phenolic acids were identified. It was indicated that the total phenolic contents of different brown rice varied from 92.32 to 196.54 mg of gallic acid equivalent (GAE)/100 g DW. Ferulic acid and p-coumaric acid, free and bound, dominated within the phenolic acids. To be mentioned, the total phenols of Luotiangongmi (a kind of red rice) were significantly higher than the other six varieties. The high phenolic content of brown rice can further guide us to explore the functional properties of the crops.
dc.language.iso	eng
dc.relation.ispartof	Foods, 2022, vol. 11, num. 1552, p. 1-11
dc.subject	Aliments enriquits
dc.subject	Aliments Anàlisi
dc.title	Comparing the LC-MS phenolic acids profiles of aeven different varieties of brown rice (Oryza sativa L.)
dc.type	journal article	es_ES
dc.date.updated	2022-06-14T13:39:15Z
dc.identifier.doi	10.3390/foods11111552
dc.identifier.idgrec	154169
dc.rights.accessRights	open access	es_ES