Changes in Phenolic Acids and Antioxidant Activity in Thai Rice Husk at Five Growth Stages during Grain Development

被引：70

作者：

Butsat, Sunan ^{[1
]}

Weerapreeyakul, Natthida ^{[2
]}

Siriamornpun, Sirithon ^{[1
]}

机构：

[1] Mahasarakham Univ, Dept Food Technol & Nutr, Maha Sarakham 44000, Thailand

[2] Khon Kaen Univ, Fac Pharmaceut Sci, Khon Kaen 40002, Thailand

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2009年 / 57卷 / 11期

关键词：

Ferulic acid; p-coumaric acid; rice husk; ferric reducing ability; growth stages; HULL ANTIOXIDANTS; CEREAL; WHEAT; IDENTIFICATION; CAPACITY; EXTRACTS; RYE;

D O I：

10.1021/jf9000549

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Soluble and bound phenolic acids were isolated from Thai rice husk samples at five growth stages during grain development, and their antioxidant activities were evaluated. The results showed that ferulic acid was the major soluble phenolic acid in husk at all stages, and its concentration decreased steadily during grain development. The ratio of ferulic to p-coumaric acid was approximately 2:1 at all stages. The most abundant bound phenolic acid in all extracts was P-coumaric acid, followed by ferulic acid along with traces of syringic, vanilic, and p-hydroxybenzoic acids. Most of the antioxidant activities of soluble and bound phenolic acids in husk extracts were found at flowering stage, and there were high correlations of antioxidant activity to levels of soluble ferulic, gallic, and p-coumaric acids.

引用

页码：4566 / 4571

页数：6

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