Idioma:

Quantification of Ƴ-oryzanol, ferulic acid and p-coumaric acid in brown rice flours

Pereira, Cristiana ; Rodrigues, Ana M. ; Lageiro, Manuela ; Bronze, Maria Rosário ; Brites, Carla

Texto completo disponível

Citações Citado por

Título:
Quantification of Ƴ-oryzanol, ferulic acid and p-coumaric acid in brown rice flours
Autor: Pereira, Cristiana ; Rodrigues, Ana M. ; Lageiro, Manuela ; Bronze, Maria Rosário ; Brites, Carla
Assuntos: Food chemistry and food sensory science ; Food nutritional balance ; Food safety, traceability, certification and authenticity ; Food sustainability ; Food technology
Descrição: The study aimed to quantify two main phenolic acids (p-coumaric and ferulic acids) and ɣ-oryzanol (rice specific compound) in 21 varieties, grouped in 5 commercial types of rice: Long A, Long B, Medium grain, Short grain and Basmati. ɣ-Oryzanol is the mainly compound followed by ferulic acid. The phenolic compounds ferulic acid, and p-coumaric acid in brown rice are mostly found in bound form. Rice characterization of ɣ-oryzanol, ferulic acid, and p-coumaric acid, combined with genomic studies, is crucial for the selection and breeding of rice varieties with higher health benefits.
Editor: figshare
Data de criação/publicação: 2023
Idioma: Inglês

Links

Voltar para lista de resultados