کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7586863 | 1492078 | 2017 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Complex enzyme hydrolysis releases antioxidative phenolics from rice bran
ترجمه فارسی عنوان
هیدرولیز آنزیم مجتمع فنول های آنتی اکسیدانی را از سبوس برنج آزاد می کند
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کلمات کلیدی
Quercetin (PubChem CID: 5280343)Coumaric acid (Pubchem CID: 637542)(−)-Epicatechin (PubChem CID: 72276) - (-) - Epicatechin (PubChem CID: 72276)Protocatechuic acid (PubChem CID: 72) - اسید Protocatechuic (PubChem CID: 72)Syringic acid (PubChem CID: 10742) - اسید سیرینژیک (PubChem CID: 10742)Ferulic acid (PubChem CID: 445858) - اسید فرولیک (PubChem CID: 445858)Caffeic acid (PubChem CID: 689043) - اسید کافئیک (PubChem CID: 689043)Chlorogenic acid (PubChem CID: 1794427) - اسید کلرژنیک (PubChem CID: 1794427)Gallic acid (PubChem CID: 370) - اسید گالیک (PubChem CID: 370)Phenolic acids - اسیدهای فنولیکRice bran - سبوس برنجAntioxidant activity - فعالیت آنتیاکسیدانیFlavonoids - فلاونوئیدها
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
In this study, phenolic profiles and antioxidant activity of rice bran were analyzed following successive treatment by gelatinization, liquefaction and complex enzyme hydrolysis. Compared with gelatinization alone, liquefaction slightly increased the total amount of phenolics and antioxidant activity as measured by ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) assays. Complex enzyme hydrolysis significantly increased the total phenolics, flavonoids, FRAP and ORAC by 46.24%, 79.13%, 159.14% and 41.98%, respectively, compared to gelatinization alone. Furthermore, ten individual phenolics present in free or soluble conjugate forms were also analyzed following enzymatic processing. Ferulic acid experienced the largest release, followed by protocatechuic acid and then quercetin. Interestingly, a major proportion of phenolics existed as soluble conjugates, rather than free form. Overall, complex enzyme hydrolysis releases phenolics, thus increasing the antioxidant activity of rice bran extract. This study provides useful information for processing rice bran into functional beverage rich in phenolics.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 214, 1 January 2017, Pages 1-8
Journal: Food Chemistry - Volume 214, 1 January 2017, Pages 1-8
نویسندگان
Lei Liu, Wei Wen, Ruifen Zhang, Zhencheng Wei, Yuanyuan Deng, Juan Xiao, Mingwei Zhang,