| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7620885 | Journal of Food Composition and Analysis | 2012 | 6 Pages |
Abstract
⺠This study analyzed eleven commercial rice varieties in Taiwan. ⺠Japonica varieties had higher total polyphenol content (TPC) than Indica varieties. ⺠TPC in pigmented rice varieties was higher than in non-pigmented rice varieties. ⺠The major polyphenolic compounds in rice were ferulic acid and p-coumaric acid. ⺠Ferulic acid was mainly present in rice bran and p-coumaric acid in rice husk.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Shao-Hua Huang, Lean-Teik Ng,