کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7583803 | 1492021 | 2019 | 35 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Hydrothermal stability of phenolic extracts of brown rice
ترجمه فارسی عنوان
پایداری هیدروترمال عصاره فنولی برنج قهوه ای
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The phenolics were extracted and purified from brown rice and twenty-seven compounds were identified, including six phenolic acids, four phenolic acid glycosides, and eight flavonoid glycosides. Afterwards, the hydrothermal stability of phenolic extracts of brown rice was investigated after treatment at 60, 80, or 100â¯Â°C for 120â¯min. After hydrothermal treatment, ferulic acid, p-coumaric acid and free glucose were increased, while the phenolic glycosides were decreased. In addition, the total phenolic and total flavonoid content were decreased by 5.7%-9.2% and 3.5%-5.8% after initial 30â¯min, and then they were slightly recovered after treatment for 120â¯min. Consequently, there was a slight reduction (<10%) in the total antioxidant activity of the phenolic extracts after hydrothermal treatment. These results suggest that hydrothermal treatment of phenolic extracts of brown rice made some phenolic glycosides deglycosylated, but does not lead to a large reduction in their overall antioxidant activity.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 271, 15 January 2019, Pages 114-121
Journal: Food Chemistry - Volume 271, 15 January 2019, Pages 114-121
نویسندگان
Zicong Zeng, Xiuting Hu, David Julian McClements, Shunjing Luo, Chengmei Liu, Ersheng Gong, Kechou Huang,