The revisited levels of free and bound phenolics in rice: Effects of the extraction procedure

被引：71

作者：

Alves, Gabriela Hornke ^{[1
]}

Ferreira, Cristiano Dietrich ^{[1
]}

Vivian, Patricia Gomes ^{[1
]}

Fernandes Monks, Jander Luis ^{[2
]}

Elias, Moacir Cardoso ^{[1
]}

Vanier, Nathan Levien ^{[1
]}

de Oliveira, Mauricio ^{[1
]}

机构：

[1] Univ Fed Pelotas, Dept Agroind Sci & Technol, BR-96010900 Pelotas, RS, Brazil

[2] Inst Fed Educ Ciencia & Tecnol Sul Riograndense, Campus Pelotas, BR-96015360 Pelotas, RS, Brazil

来源：

FOOD CHEMISTRY | 2016年 / 208卷

关键词：

Pigmented rice; Free phenolics; Bound phenolics; Extraction of phenolics; Phenolic acids; ORYZA-SATIVA L; BLACK RICE; ANTIOXIDANT PROPERTIES; GRAIN; RED; ANTHOCYANINS; BROWN; BRAN; FLAVONOIDS; VARIETIES;

D O I：

10.1016/j.foodchem.2016.03.107

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of the type of solvolytic solution and number of extraction steps on the recovery of free phenolics, anthocyanins and proanthocyanidins from different rice samples were evaluated. Moreover, bound phenolic acids were determined as a function of enzymatic and/or alkaline hydrolysis treatment of the rice residue obtained after the extraction of free phenolics. The Acetone/Water (70:30 v/v) was the most effective solvolytic solution for extracting free phenolics from pigmented rice, as well as anthocyanins from black and wild rice, and proanthocyanidins from red rice. The application of three extraction steps increased the recovery of free phenolics up to 10%. The adoption of an enzymatic treatment, with a-amylase in order to reduce the paste viscosity of the residue, increased the extractability of bound phenolics. a-Amylase at 37 degrees C during 15 min followed by an alkaline hydrolysis at 37 degrees C was the best treatment for the recovery of bound phenolics. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：116 / 123

页数：8

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