کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7597226 | 1492130 | 2014 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Dynamic changes in the free and bound phenolic compounds and antioxidant activity of brown rice at different germination stages
ترجمه فارسی عنوان
تغییرات پویا در ترکیبات فنولی آزاد و محدود و فعالیت آنتی اکسیدانی برنج قهوه ای در مراحل مختلف جوانه زنی
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کلمات کلیدی
برنج قهوه ای، مرحله جوانه زنی، فنلیک، فلاونوئیدها، فعالیت آنتیاکسیدانی،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Germinated brown rice is a good source of the phenolics associated with antioxidant effects. Germination significantly increased by 63.2% and 23.6% the total phenolic and flavonoid contents, respectively. The percentage contribution of bound phenolics to total was 42.3% before and decreased slightly to 37.6% after germination. The percentage contribution of bound flavonoids to total, 51.1%, was the same before and after germination. The change in the amounts of free and bound forms indicated that transformations could occur during the germination process. Six individual phenolics were detected by HPLC. The levels of ferulic, coumaric, syringic, and caffeic acid significantly increased. The ratio of bound ferric reducing antioxidant power to total was basically constant, while germination increased the ratio of bound oxygen radical absorbance capacity to total. This indicated that the increase of bound phenolics exerts beneficial health effects throughout the digestive tract after absorption and may reduce mutations.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 161, 15 October 2014, Pages 337-344
Journal: Food Chemistry - Volume 161, 15 October 2014, Pages 337-344
نویسندگان
Huihui Ti, Ruifen Zhang, Mingwei Zhang, Qing Li, Zhencheng Wei, Yan Zhang, Xiaojun Tang, Yuanyuan Deng, Lei Liu, Yongxuan Ma,