Phenolic acids, anthocyanins, proanthocyanidins, antioxidant activity, minerals and their correlations in non-pigmented, red, and black rice
Yafang Shao, Zhanqiang Hu, Yonghong Yu, Renxiang Mou, Zhiwei Zhu* and Trust Beta*
Food Chemistry
,?2018,239:733-741.
10.1016/j.foodchem.2017.07.009
Abstract
Soluble-free, soluble-conjugated, insoluble-bound phenolics and antioxidant activity, flavonoid (TFC), proanthocyanidins (TPAC), anthocyanins and minerals of fifteen whole rice grains with different colors were investigated. Soluble-free protocatechuic and vanillic acids were only quantified in black rice, which had the most quantities. Non-pigmented rice had no detectable conjugated protocatechuic and 2,5-dihydroxybenzoic acids both of which were found in black and red rice, respectively. The main bound phenolic acids were ferulic and p-coumaric, as well as 2,5-dihydroxybenzoic in red rice and protocatechuic and vanillic acids in black rice. Soluble-conjugated phenolics, TFC, and anthocyanins were negatively correlated with L?, b?, C and H° values. TPAC was positively correlated with a? (P < 0.01). Protocatechuic, vanillic, syringic and ferulic acids were associated with TPC and antioxidant activity in the soluble-conjugated fraction while protocatechuic and ferulic acid were correlated with those in the insoluble-bound fraction. Principal component analysis divided samples into non-pigmented, red and black rice groups.