Changes of polyphenols and their antioxidant activities in non-pigmented, red and black rice during in vitro digestion
Polyphenols, a major bioactive constituent in rice grain, require processing and digestion before being absorbed by human body. Free and bound phenolics, flavonoids and their antioxidant activities in non-pigmented, red and black rice after cooking and INFOGEST digestions of oral, gastric and intest...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524007090 |
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| author | Jing Yu Xin Zheng Dawei Zhu Qingyu Xu Feifei Xu Mingxue Chen Lingqi Meng Yafang Shao |
| author_facet | Jing Yu Xin Zheng Dawei Zhu Qingyu Xu Feifei Xu Mingxue Chen Lingqi Meng Yafang Shao |
| author_sort | Jing Yu |
| collection | DOAJ |
| description | Polyphenols, a major bioactive constituent in rice grain, require processing and digestion before being absorbed by human body. Free and bound phenolics, flavonoids and their antioxidant activities in non-pigmented, red and black rice after cooking and INFOGEST digestions of oral, gastric and intestinal phases were investigated. It showed that cooking caused great losses of polyphenols and antioxidant activity. Free ferulic, isoferulic and p-coumaric acid in most rice were highest at intestinal phase (p < 0.05). Bound ferulic acid in three colored rice, bound p-coumaric acid in black rice and catechin in red rice were higher at oral and/or gastric phase. After cooking, total flavonoids of non-pigmented and pigmented rice were highest at intestinal and gastric phase, respectively. Cyanidin-3-O-glucoside, peonidin-3-O-glucoside and quercetin peaked at intestinal phase in black rice. It suggested that black rice has a greater potential to be used in meal balance and functional product development. |
| format | Article |
| id | doaj-art-1b9f2fe3b8d14959b01a05248226ab52 |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-1b9f2fe3b8d14959b01a05248226ab522025-08-20T01:59:31ZengElsevierFood Chemistry: X2590-15752024-12-012410182110.1016/j.fochx.2024.101821Changes of polyphenols and their antioxidant activities in non-pigmented, red and black rice during in vitro digestionJing Yu0Xin Zheng1Dawei Zhu2Qingyu Xu3Feifei Xu4Mingxue Chen5Lingqi Meng6Yafang Shao7China National Rice Research Institute, Hangzhou 310006, Zhejiang, China; Institute of Nuclear Agricultural Sciences, Zhejiang University, Zijingang Campus, Hangzhou 310029, Zhejiang, ChinaChina National Rice Research Institute, Hangzhou 310006, Zhejiang, ChinaChina National Rice Research Institute, Hangzhou 310006, Zhejiang, ChinaChina National Rice Research Institute, Hangzhou 310006, Zhejiang, ChinaInstitute of Nuclear Agricultural Sciences, Zhejiang University, Zijingang Campus, Hangzhou 310029, Zhejiang, ChinaChina National Rice Research Institute, Hangzhou 310006, Zhejiang, ChinaInstitute of Coastal Agriculture, Hebei Academy of Agriculture and Forestry Sciences, Tangshan 063299, Hebei, ChinaChina National Rice Research Institute, Hangzhou 310006, Zhejiang, China; Corresponding author.Polyphenols, a major bioactive constituent in rice grain, require processing and digestion before being absorbed by human body. Free and bound phenolics, flavonoids and their antioxidant activities in non-pigmented, red and black rice after cooking and INFOGEST digestions of oral, gastric and intestinal phases were investigated. It showed that cooking caused great losses of polyphenols and antioxidant activity. Free ferulic, isoferulic and p-coumaric acid in most rice were highest at intestinal phase (p < 0.05). Bound ferulic acid in three colored rice, bound p-coumaric acid in black rice and catechin in red rice were higher at oral and/or gastric phase. After cooking, total flavonoids of non-pigmented and pigmented rice were highest at intestinal and gastric phase, respectively. Cyanidin-3-O-glucoside, peonidin-3-O-glucoside and quercetin peaked at intestinal phase in black rice. It suggested that black rice has a greater potential to be used in meal balance and functional product development.http://www.sciencedirect.com/science/article/pii/S2590157524007090Phenolic acidsFlavonoidsINFOGESTDigestion phaseWhole rice grains |
| spellingShingle | Jing Yu Xin Zheng Dawei Zhu Qingyu Xu Feifei Xu Mingxue Chen Lingqi Meng Yafang Shao Changes of polyphenols and their antioxidant activities in non-pigmented, red and black rice during in vitro digestion Food Chemistry: X Phenolic acids Flavonoids INFOGEST Digestion phase Whole rice grains |
| title | Changes of polyphenols and their antioxidant activities in non-pigmented, red and black rice during in vitro digestion |
| title_full | Changes of polyphenols and their antioxidant activities in non-pigmented, red and black rice during in vitro digestion |
| title_fullStr | Changes of polyphenols and their antioxidant activities in non-pigmented, red and black rice during in vitro digestion |
| title_full_unstemmed | Changes of polyphenols and their antioxidant activities in non-pigmented, red and black rice during in vitro digestion |
| title_short | Changes of polyphenols and their antioxidant activities in non-pigmented, red and black rice during in vitro digestion |
| title_sort | changes of polyphenols and their antioxidant activities in non pigmented red and black rice during in vitro digestion |
| topic | Phenolic acids Flavonoids INFOGEST Digestion phase Whole rice grains |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524007090 |
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