ACS Publications. Most Trusted. Most Cited. Most Read
My Activity
CONTENT TYPES

Figure 1Loading Img

Phenolic Profiles and Antioxidant Activity of Black Rice Bran of Different Commercially Available Varieties

View Author Information
Department of Food Science, Cornell University, Ithaca, New York 14853-7201
Bio-Technical Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, People's Republic of China 510610
§ Institute of Comparative and Environmental Toxicology, Cornell University, Ithaca, New York 14853-7201
*Address correspondence to this author at the Department of Food Science, Stocking Hall, Cornell University Ithaca, NY 14853-7201 [telephone (607) 255-6235; fax (607) 254-4868; e-mail [email protected]].
Cite this: J. Agric. Food Chem. 2010, 58, 13, 7580–7587
Publication Date (Web):June 3, 2010
https://doi.org/10.1021/jf1007665
Copyright © 2010 American Chemical Society

    Article Views

    5225

    Altmetric

    -

    Citations

    LEARN ABOUT THESE METRICS
    Other access options

    Abstract

    Increased consumption of whole grains has been associated with reduced risk of developing major chronic diseases. These health benefits have been attributed in part to their unique phytochemicals. Previous studies on black rice mainly focused on anthocyanins. Little is known about the phytochemical profiles and antioxidant activities of different black rice varieties. The objective of this study was to determine the phytochemical profiles and antioxidant activity of rice bran samples from 12 diverse varieties of black rice. The free, bound, and total phenolic contents of black rice bran samples ranged from 2086 to 7043, from 221.2 to 382.7, and from 2365 to 7367 mg of gallic acid equiv/100 g of dry weight (DW), respectively. The percentage contribution of free phenolics to the total ranged from 88.2 to 95.6%. The average values of free, bound, and total phenolic contents of black rice bran were 8, 1.5, and 6 times higher than those of white rice bran, respectively (p < 0.05). The free, bound, and total flavonoid contents of black rice bran samples ranged from 3462 to 12061, from 126.7 to 386.9, and from 3596 to 12448 mg of catechin equiv/100 g of DW, respectively. The percentage contribution of free flavonoids to the total ranged from 96.3 to 97.6%. The average values of free, bound, and total flavonoid contents of black rice bran were 7.4, 1.9, and 6.7 times higher than those of white rice bran, respectively (p < 0.05). The free, bound, and total anthocyanin contents of black rice bran samples ranged from 1227 to 5096, from 4.89 to 8.23, and from 1231 to 5101 mg of cyanidin-3-glucoside equiv/100 g of DW, respectively. The percentage contribution of free anthocyanins to the total ranged from 99.5 to 99.9%. Cyanidin-3-glucoside, cyanidin-3-rutinoside, and peonidin-3-glucoside were detected in black rice bran samples and ranged from 736.6 to 2557, from 22.70 to 96.62, and from 100.7 to 534.2 mg/100 g of DW, respectively. The free, bound, and total antioxidant activities of black rice bran samples ranged from 476.9 to 180, from 47.91 to 79.48, and from 537.5 to 1876 μmol of Trolox equiv/g of DW, respectively. The percentage contribution of free antioxidant activity to the total ranged from 88.7 to 96.0%. The average values of free, bound, and total antioxidant activity of black rice bran were more than 8, 1.5, and 6 times higher than those of white rice bran, respectively (p < 0.05). The total antioxidant activity of black rice bran was correlated to the content of total phenolics, total flavonoids, and total anthocyanins and also was significantly correlated to the contents of cyanidin-3-glucoside, cyanidin-3-rutinoside, and peonidin-3-glucoside. These results indicate that there are significant differences in phytochemical content and antioxidant activity among the different black rice varieties. Black rice bran has higher content of phenolics, flavonoids, and anthocyanins and has higher antioxidant activity when compared to white rice bran. Interestingly, the phenolics, flavonoids, and anthocyanins of black rice bran are mainly present in free form. Knowing the phytochemical profile and antioxidant activity of black rice bran gives insights to its potential application to promote health.

    Read this article

    To access this article, please review the available access options below.

    Get instant access

    Purchase Access

    Read this article for 48 hours. Check out below using your ACS ID or as a guest.

    Recommended

    Access through Your Institution

    You may have access to this article through your institution.

    Your institution does not have access to this content. You can change your affiliated institution below.

    Cited By

    This article is cited by 293 publications.

    1. Zhenyu Wang, Shiyang Li, Shenghan Ge, Shaoling Lin. Review of Distribution, Extraction Methods, and Health Benefits of Bound Phenolics in Food Plants. Journal of Agricultural and Food Chemistry 2020, 68 (11) , 3330-3343. https://doi.org/10.1021/acs.jafc.9b06574
    2. Igor da Silva Lindemann, Gustavo Heinrich Lang, Jessica Fernanda Hoffmann, Cesar Valmor Rombaldi, Maurício de Oliveira, Moacir Cardoso Elias, and Nathan Levien Vanier . Foliar Desiccators Glyphosate, Carfentrazone, and Paraquat Affect the Technological and Chemical Properties of Cowpea Grains. Journal of Agricultural and Food Chemistry 2017, 65 (32) , 6771-6778. https://doi.org/10.1021/acs.jafc.7b01912
    3. Hoa Thi Truong, Phuong Duc Luu, Kiyoshi Imamura, Takeo Matsubara, Hideki Takahashi, Norimichi Takenaka, Luu Van Boi, and Yasuaki Maeda . Binary Solvent Extraction of Tocols, γ-Oryzanol, and Ferulic Acid from Rice Bran Using Alkaline Treatment Combined with Ultrasonication. Journal of Agricultural and Food Chemistry 2017, 65 (24) , 4897-4904. https://doi.org/10.1021/acs.jafc.7b00055
    4. Yoon-Mi Lee, Sank-Ik Han, Yu-Jin Won, Eunji Lee, Eunju Park, Seock-Yeon Hwang, and Kyung-Jin Yeum . Black Rice with Giant Embryo Attenuates Obesity-Associated Metabolic Disorders in ob/ob Mice. Journal of Agricultural and Food Chemistry 2016, 64 (12) , 2492-2497. https://doi.org/10.1021/acs.jafc.5b05361
    5. Yongsheng Chen, Gu Chen, Xiong Fu, and Rui-Hai Liu . Phytochemical Profiles and Antioxidant Activity of Different Varieties of Adinandra Tea (Adinandra Jack). Journal of Agricultural and Food Chemistry 2015, 63 (1) , 169-176. https://doi.org/10.1021/jf503700v
    6. Mouming Zhao, Dashuai Zhu, Dongxiao Sun-Waterhouse, Guowan Su, Lianzhu Lin, Xiao Wang, and Yi Dong . In Vitro and In Vivo Studies on Adlay-Derived Seed Extracts: Phenolic Profiles, Antioxidant Activities, Serum Uric Acid Suppression, and Xanthine Oxidase Inhibitory Effects. Journal of Agricultural and Food Chemistry 2014, 62 (31) , 7771-7778. https://doi.org/10.1021/jf501952e
    7. Mendel Friedman . Rice Brans, Rice Bran Oils, and Rice Hulls: Composition, Food and Industrial Uses, and Bioactivities in Humans, Animals, and Cells. Journal of Agricultural and Food Chemistry 2013, 61 (45) , 10626-10641. https://doi.org/10.1021/jf403635v
    8. Lifeng Wang, Jingyi Chen, Huihui Xie, Xingrong Ju, and Rui Hai Liu . Phytochemical Profiles and Antioxidant Activity of Adlay Varieties. Journal of Agricultural and Food Chemistry 2013, 61 (21) , 5103-5113. https://doi.org/10.1021/jf400556s
    9. Tinakorn Sriseadka, Sugunya Wongpornchai, and Mongkon Rayanakorn . Quantification of Flavonoids in Black Rice by Liquid Chromatography-Negative Electrospray Ionization Tandem Mass Spectrometry. Journal of Agricultural and Food Chemistry 2012, 60 (47) , 11723-11732. https://doi.org/10.1021/jf303204s
    10. Xinbo Guo, Tong Li, Kexuan Tang, and Rui Hai Liu . Effect of Germination on Phytochemical Profiles and Antioxidant Activity of Mung Bean Sprouts (Vigna radiata). Journal of Agricultural and Food Chemistry 2012, 60 (44) , 11050-11055. https://doi.org/10.1021/jf304443u
    11. Angela G. King . Research Advances: Improving Our Understanding of Health Benefits and Dangers Associated with Nature’s Chemical Cupboard. Journal of Chemical Education 2011, 88 (3) , 251-253. https://doi.org/10.1021/ed1011426
    12. Dongliang Wang, Xiaoyi Wei, Xiao Yan, Tianru Jin, and Wenhua Ling . Protocatechuic Acid, a Metabolite of Anthocyanins, Inhibits Monocyte Adhesion and Reduces Atherosclerosis in Apolipoprotein E-Deficient Mice. Journal of Agricultural and Food Chemistry 2010, 58 (24) , 12722-12728. https://doi.org/10.1021/jf103427j
    13. Sun Phil Choi, Sung Phil Kim, Mi Young Kang, Seok Hyun Nam, and Mendel Friedman . Protective Effects of Black Rice Bran against Chemically-Induced Inflammation of Mouse Skin. Journal of Agricultural and Food Chemistry 2010, 58 (18) , 10007-10015. https://doi.org/10.1021/jf102224b
    14. Weixin Li, Mingwei Zhang, Xuchao Jia, Min Zhang, Yanxia Chen, Lihong Dong, Fei Huang, Qin Ma, Dong Zhao, Ruifen Zhang. Free and bound phenolic profiles of Radix Puerariae Thomsonii from different growing regions and their bioactivities. Food Chemistry: X 2024, 22 , 101355. https://doi.org/10.1016/j.fochx.2024.101355
    15. Gosangi Avinash, Neerja Sharma, Kalluri Rajendra Prasad, Rupinder Kaur, Gurjeet Singh, Nagaraju Pagidipala, Thiyagarajan Thulasinathan. Unveiling the distribution of free and bound phenolic acids, flavonoids, anthocyanins, and proanthocyanidins in pigmented and non-pigmented rice genotypes. Frontiers in Plant Science 2024, 15 https://doi.org/10.3389/fpls.2024.1324825
    16. Shumin Lin, Xinxia Zhang, Junren Wang, Ting Li, Li Wang. Effect of lactic acid bacteria fermentation on bioactive components of black rice bran (Oryza sativa L.) with different milling fractions. Food Bioscience 2024, 58 , 103684. https://doi.org/10.1016/j.fbio.2024.103684
    17. Liyana Sara, Sompop Saeheng, Panupong Puttarak, Lompong Klinnawee. Changes in Metabolites and Allelopathic Effects of Non-pigmented and Black-pigmented Lowland indica Rice Varieties in Phosphorus Deficiency. Rice Science 2024, 241 https://doi.org/10.1016/j.rsci.2024.02.009
    18. Shuai Zhang, Qin Ma, Mei Deng, Xuchao Jia, Fei Huang, Lihong Dong, Ruifen Zhang, Zhida Sun, Mingwei Zhang. Composition, structural, physicochemical and functional properties of dietary fiber from different milling fractions of black rice bran. LWT 2024, 81 , 115743. https://doi.org/10.1016/j.lwt.2024.115743
    19. John C. Beaulieu, Stephen M. Boue, Piebiep Goufo. Health-promoting germinated rice and value-added foods: a comprehensive and systematic review of germination effects on brown rice. Critical Reviews in Food Science and Nutrition 2023, 63 (33) , 11570-11603. https://doi.org/10.1080/10408398.2022.2094887
    20. Yekti Asih Purwestri, Yang-Seok Lee, Cathal Meehan, Windi Mose, Febri Adi Susanto, Putri Wijayanti, Anisa Nazera Fauzia, Tri Rini Nuringtyas, Nosheen Hussain, Hadi Lanang Putra, Jose Gutierrez-Marcos. RWP-RK Domain 3 (OsRKD3) induces somatic embryogenesis in black rice. BMC Plant Biology 2023, 23 (1) https://doi.org/10.1186/s12870-023-04220-z
    21. Ting Wang, Jianghong An, Mingna Chai, Zhiqiang zhu, Yulian Jiang, Xuejie Huang, Bing Han. Volatile metabolomics reveals the characteristics of the unique flavor substances in oats. Food Chemistry: X 2023, 20 , 101000. https://doi.org/10.1016/j.fochx.2023.101000
    22. Guanghe Zhao, Ruifen Zhang, Lihong Dong, Mei Deng, Yanxia Chen, Mingwei Zhang. The effects of different enzymes on the liberation of bound phenolics from rice bran dietary fibre and their antioxidant activities. Food Bioscience 2023, 56 , 103449. https://doi.org/10.1016/j.fbio.2023.103449
    23. Mohammed Obadi, Bin Xu. Effect of processing methods and storage on the bioactive compounds of black rice ( Oryza sativa L.): a review. Food & Function 2023, 14 (20) , 9100-9122. https://doi.org/10.1039/D3FO02977H
    24. Arshied Manzoor, Vinay Kumar Pandey, Aamir Hussain Dar, Ufaq Fayaz, Kshirod K. Dash, Rafeeya Shams, Saghir Ahmad, Iqra Bashir, Jibreez Fayaz, Poornima Singh, Shafat Ahmad Khan, Tariq Ahmad Ganaie. Rice bran: Nutritional, phytochemical, and pharmacological profile and its contribution to human health promotion. Food Chemistry Advances 2023, 2 , 100296. https://doi.org/10.1016/j.focha.2023.100296
    25. Zhaoqiang Jin, Shaobing Peng, Lixiao Nie. Active compounds: A new direction for rice value addition. Food Chemistry: X 2023, 19 , 100781. https://doi.org/10.1016/j.fochx.2023.100781
    26. Zhaoqiang Jin, Yidan Wang, Chengcheng Si, Sunjeet Kumar, Lixiao Nie, Mohammad Nauman Khan. Effects of shading intensities on the yield and contents of anthocyanin and soluble sugar in tubers of purple sweet potato. Crop Science 2023, 63 (5) , 3013-3024. https://doi.org/10.1002/csc2.21076
    27. Yuanyuan Deng, Chunxiang Lai, Yan Zhang, Pengfei Zhou, Guang Liu, Xiaojun Tang, Ping Li, Zhihao Zhao, Mingwei Zhang, Zhencheng Wei. Effects of pretreatment methods on the physicochemical properties of dried longan ( Dimocarpus longan Lour.) pulps. Journal of Food Science 2023, 88 (8) , 3474-3493. https://doi.org/10.1111/1750-3841.16675
    28. Juthathip Kunnam, Wanwipa Pinta, Ruttanachira Ruttanaprasert, Darika Bunphan, Thanasin Thabthimtho, Chorkaew Aninbon. Stability of Phenols, Antioxidant Capacity and Grain Yield of Six Rice Genotypes. Plants 2023, 12 (15) , 2787. https://doi.org/10.3390/plants12152787
    29. Rhowell Jr. N. Tiozon, Kristel June D. Sartagoda, Alisdair R. Fernie, Nese Sreenivasulu. The nutritional profile and human health benefit of pigmented rice and the impact of post-harvest processes and product development on the nutritional components: A review. Critical Reviews in Food Science and Nutrition 2023, 63 (19) , 3867-3894. https://doi.org/10.1080/10408398.2021.1995697
    30. Shuai Zhang, Mei Deng, Ruifen Zhang, Xuchao Jia, Fei Huang, Dong Zhao, Lihong Dong, Jianwei Chi, Zhida Sun, Qin Ma, Mingwei Zhang. Modulation effect of black rice dietary fiber on the metabolism and fermentation of cyanidin-3-glucoside in an in vitro human colonic model. Food & Function 2023, 14 (14) , 6707-6717. https://doi.org/10.1039/D3FO00955F
    31. Fatemeh Raiesi Ardali, Anousheh Sharifan, Seyed M E Mosavi, Amir M Mortazavian, Behrooz Jannat. Production of fermented milk analogs using subcritical water extraction of rice by-products and investigation of its physicochemical, microbial, rheological, and sensory properties. Food Science and Technology International 2023, 69 https://doi.org/10.1177/10820132231186170
    32. Rupesh Banerjee, Barun Das Gupta, Amit Kar, Pardeep Kumar Bhardwaj, Nanaocha Sharma, Pallab Kanti Haldar, Rajib Bandyopadhyay, Pulok Kumar Mukherjee. Quality evaluation of different black rice varieties of northeastern region of India. Phytochemical Analysis 2023, 34 (5) , 507-517. https://doi.org/10.1002/pca.3230
    33. Manman Wang, Mengqian Dun, Xinyuan Liu, Guoying Zhang, Jianya Ling. Biotransformation of Chinese Jujube with Cordyceps militaris to Enhance the Antioxidant Activity In Vitro and the Protective Effect against Ethanol-Induced Oxidative Stress in Zebrafish. Fermentation 2023, 9 (7) , 656. https://doi.org/10.3390/fermentation9070656
    34. Chonlada Bennett, Sujitra Funsueb, Sila Kittiwachana, Phumon Sookwong, Sugunya Mahatheeranont. Mineral elements and their relation to anthocyanin content in pigmented rice plants using definitive screening design and self‐organizing maps. Journal of the Science of Food and Agriculture 2023, 103 (9) , 4535-4544. https://doi.org/10.1002/jsfa.12534
    35. Mtabazi G. Sahini, Eric Mutegoa. Extraction, phytochemistry, nutritional, and therapeutical potentials of rice bran oil: A review. Phytomedicine Plus 2023, 3 (2) , 100453. https://doi.org/10.1016/j.phyplu.2023.100453
    36. Bing Han, Peifeng Chen, Jiaxuan Guo, Hongliang Yu, Shaojing Zhong, Dongmei Li, Chunhong Liu, Zhibiao Feng, Bin Jiang. A Novel Intelligent Indicator Film: Preparation, Characterization, and Application. Molecules 2023, 28 (8) , 3384. https://doi.org/10.3390/molecules28083384
    37. Patompong Johns Saengwilai, Peerapol Bootti, Lompong Klinnawee. Responses of rubber tree seedlings ( Hevea brasiliensis ) to phosphorus deficient soils. Soil Science and Plant Nutrition 2023, 69 (2) , 78-87. https://doi.org/10.1080/00380768.2022.2164675
    38. Jiratchaya Wisetkomolmat, Chaiwat Arjin, Surat Hongsibsong, Warintorn Ruksiriwanich, Chutamat Niwat, Pimsiri Tiyayon, Sansanee Jamjod, Supapohn Yamuangmorn, Chanakan Prom-U-Thai, Korawan Sringarm. Antioxidant Activities and Characterization of Polyphenols from Selected Northern Thai Rice Husks: Relation with Seed Attributes. Rice Science 2023, 30 (2) , 148-159. https://doi.org/10.1016/j.rsci.2023.01.007
    39. Mubai Sun, Da Li, Mei Hua, Xinyu Miao, Ying Su, Yanping Chi, Yueqiao Li, Ruiyue Sun, Honghong Niu, Jinghui Wang. Analysis of the alleviating effect of black bean peel anthocyanins on type 2 diabetes based on gut microbiota and serum metabolome. Journal of Functional Foods 2023, 102 , 105456. https://doi.org/10.1016/j.jff.2023.105456
    40. Xuejing Zhang, Mubai Sun, Da Li, Xinyu Miao, Mei Hua, Ruiyue Sun, Ying Su, Yanping Chi, Jinghui Wang, Honghong Niu, . Black Rice Anthocyanidins Regulates Gut Microbiota and Alleviates Related Symptoms through PI3K/AKT Pathway in Type 2 Diabetic Rats. Journal of Food Biochemistry 2023, 2023 , 1-13. https://doi.org/10.1155/2023/5876706
    41. Anna María Polania Rivera, Cristina Ramírez Toro, Liliana Londoño, German Bolivar, Juan Alberto Ascacio, Cristóbal Noe Aguilar. Bioprocessing of pineapple waste biomass for sustainable production of bioactive compounds with high antioxidant activity. Journal of Food Measurement and Characterization 2023, 17 (1) , 586-606. https://doi.org/10.1007/s11694-022-01627-4
    42. Tejeswara Rao Allaka, Naresh Kumar Katari. Synthesis of pyridine derivatives for diverse biological activity profiles: A review. 2023, 605-625. https://doi.org/10.1016/B978-0-323-91221-1.00005-1
    43. Priyanka Kajla, Vandana Chaudhary, Aastha Dewan, Nandani Goyal. Colored cereals: Botanical aspects. 2023, 1-25. https://doi.org/10.1016/B978-0-323-99733-1.00010-8
    44. Youngji Han, Seonggeun Zee, Kyung-Hyun Cho. Beeswax Alcohol and Fermented Black Rice Bran Synergistically Ameliorated Hepatic Injury and Dyslipidemia to Exert Antioxidant and Anti-Inflammatory Activity in Ethanol-Supplemented Zebrafish. Biomolecules 2023, 13 (1) , 136. https://doi.org/10.3390/biom13010136
    45. Lina Zhang, Di Cui, Xiaoding Ma, Bing Han, Longzhi Han. Comparative analysis of rice reveals insights into the mechanism of colored rice via widely targeted metabolomics. Food Chemistry 2023, 399 , 133926. https://doi.org/10.1016/j.foodchem.2022.133926
    46. Yue Hu, Xiao-yi Wang, Chen-qiang Qin, Tao-tao Li, Wen-hui Liu, Di-Feng Ren. Fermentation of rose residue by Lactiplantibacillus plantarum B7 and Bacillus subtilis natto promotes polyphenol content and beneficial bioactivity. Journal of Bioscience and Bioengineering 2022, 134 (6) , 501-507. https://doi.org/10.1016/j.jbiosc.2022.08.002
    47. Yanisa Rattanathanan, Nattapong Kanha, Sukhuntha Osiriphun, Kanyasiri Rakariyatham, Wannaporn Klangpetch, Thunnop Laokuldilok. Changes in content of antioxidants and hydrolytic stability of black rice bran after heat‐ and enzymatic stabilizations and degradation kinetics during storage. Journal of Food Processing and Preservation 2022, 46 (12) https://doi.org/10.1111/jfpp.16795
    48. Ping Jiang, Ren Li, Xiao‐Hong Tian, Yan‐Xiang Liu, Du‐Qin Zhang, Fei Ren, Ming Liu, Bin Tan. Effect of milling on proximate composition, γ‐oryzanol, vitamin B 1 , polyphenolic, and bioaccessibility of phenolic of brown rice. Journal of Food Processing and Preservation 2022, 46 (12) https://doi.org/10.1111/jfpp.17215
    49. Pennapa Jaksomsak, Sawika Konseang, Bernard Dell, Hatem Rouached, Chanakan Prom-u-thai. Grain and Leaf Anthocyanin Concentration Varies among Purple Rice Varieties and Growing Condition in Aerated and Flooded Soil. Molecules 2022, 27 (23) , 8355. https://doi.org/10.3390/molecules27238355
    50. Shuangqi Tian, Yichun Wei, Zhicheng Chen. Effect of mixture design approach on nutritional characteristics and sensory evaluation of steamed bread added rice flour. Frontiers in Nutrition 2022, 9 https://doi.org/10.3389/fnut.2022.989090
    51. Chen Xia, Kaijun Yang, Yongqing Zhu, Tinghui Liu, Jian Chen, Junlin Deng, Boyu Zhu, Zhiqiang Shi, Zhuoya Xiang. Distribution of free and bound phenolic compounds, β-glucan, and araboxylan in fractions of milled hulless barley. LWT 2022, 169 , 113935. https://doi.org/10.1016/j.lwt.2022.113935
    52. Fatemeh Raiesi Ardali, Anousheh Sharifan, Seyed Mohammadali Ebrahimzadeh Mosavi, Amir Mohammad Mortazavian, Behrooz Jannat. Study on the rice milling byproduct extracted by subcritical water extraction and its fermented milk analogs. Journal of Food Processing and Preservation 2022, 46 (11) https://doi.org/10.1111/jfpp.17114
    53. Tabussam Tufail, Huma Bader Ul Ain, Farhan Saeed, Makia Nasir, Shahnai Basharat, Mahwish, Alexandru Vasile Rusu, Muzzamal Hussain, João Miguel Rocha, Monica Trif, Rana Muhammad Aadil. A Retrospective on the Innovative Sustainable Valorization of Cereal Bran in the Context of Circular Bioeconomy Innovations. Sustainability 2022, 14 (21) , 14597. https://doi.org/10.3390/su142114597
    54. Takashi Hara, Hanae Toyama, Yumi Ohata, Takeshi Ikeuchi, Sumiko Nakamura, Toshio Joh, Ken'ichi Ohtsubo. Black rice bran intake reduces phosphorylated tau levels and enhances insulin signaling in the brain of aged normal mice. Bioscience, Biotechnology, and Biochemistry 2022, 86 (11) , 1570-1575. https://doi.org/10.1093/bbb/zbac125
    55. Muhammad Abdul Rahim, Maryam Umar, Ayesha Habib, Muhammad Imran, Waseem Khalid, Clara Mariana Gonçalves Lima, Aurbab Shoukat, Nizwa Itrat, Anum Nazir, Afaf Ejaz, Amna Zafar, Chinaza Godswill Awuchi, Rohit Sharma, Renata Ferreira Santana, Talha Bin Emran, . Photochemistry, Functional Properties, Food Applications, and Health Prospective of Black Rice. Journal of Chemistry 2022, 2022 , 1-21. https://doi.org/10.1155/2022/2755084
    56. Riza Andriani, Toto Subroto, Safri Ishmayana, Dikdik Kurnia. Enhancement Methods of Antioxidant Capacity in Rice Bran: A Review. Foods 2022, 11 (19) , 2994. https://doi.org/10.3390/foods11192994
    57. Rashida Tahira Noorain. NUTRITIONAL BENEFITS OF BLACK RICE AND ITS USAGE IN THE FOOD INDUSTRY: A REVIEW. Towards Excellence 2022, , 617-629. https://doi.org/10.37867/TE140358
    58. Yongzhu Zhang, Ruicheng Wei, Fidelis Azi, Linshu Jiao, Heye Wang, Tao He, Xianjin Liu, Ran Wang, Baiyi Lu. Solid-state fermentation with Rhizopus oligosporus RT-3 enhanced the nutritional properties of soybeans. Frontiers in Nutrition 2022, 9 https://doi.org/10.3389/fnut.2022.972860
    59. Suchila Utasee, Sansanee Jamjod, Sittisavet Lordkaew, Chanakan Prom-U-Thai. Improve Anthocyanin and Zinc Concentration in Purple Rice by Nitrogen and Zinc Fertilizer Application. Rice Science 2022, 29 (5) , 435-450. https://doi.org/10.1016/j.rsci.2022.07.004
    60. Guanghe Zhao, Ruifen Zhang, Lihong Dong, Lei Liu, Fei Huang, Xuchao Jia, Mei Deng, Jianwei Chi, Yongxuan Ma, Yanxia Chen, Qin Ma, Mingwei Zhang. Bound phenolics in rice bran dietary fibre released by different chemical hydrolysis methods: content, composition and antioxidant activities. International Journal of Food Science & Technology 2022, 57 (9) , 5909-5916. https://doi.org/10.1111/ijfs.15915
    61. Yaosheng Lin, Daobang Tang, Xueming Liu, Jingrong Cheng, Xuping Wang, Dongliang Guo, Jinhao Zou, Huaigu Yang. Phenolic profile and antioxidant activity of longan pulp of different cultivars from South China. LWT 2022, 165 , 113698. https://doi.org/10.1016/j.lwt.2022.113698
    62. Ren Li, Qi Wang, Guoliang Zhao, Hui Peng, Dongjie Zhang, Zhijiang Li. Effects of germination time on phenolics, antioxidant capacity, in vitro phenolic bioaccessibility and starch digestibility in sorghum. International Journal of Food Science & Technology 2022, 57 (8) , 5175-5185. https://doi.org/10.1111/ijfs.15827
    63. Swasti Mudgal, Narpinder Singh. Diversity in phenolics, amino acids, rheology and noodles glycemic response of brown rice from non-basmati and basmati rice. Food Research International 2022, 158 , 111500. https://doi.org/10.1016/j.foodres.2022.111500
    64. Sagolshem Priyokumar Singh, Vanlalsanga, S.K. Mehta, Y. Tunginba Singh. New insight into the pigmented rice of northeast India revealed high antioxidant and mineral compositions for better human health. Heliyon 2022, 8 (8) , e10464. https://doi.org/10.1016/j.heliyon.2022.e10464
    65. Warathit Semmarath, Sariya Mapoung, Sonthaya Umsumarng, Punnida Arjsri, Kamonwan Srisawad, Pilaiporn Thippraphan, Supachai Yodkeeree, Pornngarm Dejkriengkraikul. Cyanidin-3-O-glucoside and Peonidin-3-O-glucoside-Rich Fraction of Black Rice Germ and Bran Suppresses Inflammatory Responses from SARS-CoV-2 Spike Glycoprotein S1-Induction In Vitro in A549 Lung Cells and THP-1 Macrophages via Inhibition of the NLRP3 Inflammasome Pathway. Nutrients 2022, 14 (13) , 2738. https://doi.org/10.3390/nu14132738
    66. Jihong WU, Qian HUANG, Shuang ZHU, Sharui SHAN, Jinmei HU, Mehmood Abbasi ARSHAD, Lin ZHOU. Isolation and characterization of water-soluble fractions of black sesame pigment and its antioxidant activities in vitro. Journal of Holistic Integrative Pharmacy 2022, 3 (2) , 163-176. https://doi.org/10.1016/S2707-3688(23)00056-0
    67. Shuai Zhang, Qin Ma, Lihong Dong, Xuchao Jia, Lei Liu, Fei Huang, Guang Liu, Zhida Sun, Jianwei Chi, Mingwei Zhang, Ruifen Zhang. Phenolic profiles and bioactivities of different milling fractions of rice bran from black rice. Food Chemistry 2022, 378 , 132035. https://doi.org/10.1016/j.foodchem.2021.132035
    68. Amrita Poonia, Surabhi Pandey. Bioactive compounds, nutritional benefits and food applications of black rice: a review. Nutrition & Food Science 2022, 52 (3) , 466-482. https://doi.org/10.1108/NFS-07-2021-0208
    69. Caiyan Ye, Ruifen Zhang, Limei Dong, Jianwei Chi, Fei Huang, Lihong Dong, Mingwei Zhang, Xuchao Jia. α-Glucosidase inhibitors from brown rice bound phenolics extracts (BRBPE): Identification and mechanism. Food Chemistry 2022, 372 , 131306. https://doi.org/10.1016/j.foodchem.2021.131306
    70. Michio Hashimoto, Shahdat Hossain, Kentaro Matsuzaki, Osamu Shido, Katsumi Yoshino. The journey from white rice to ultra-high hydrostatic pressurized brown rice: an excellent endeavor for ideal nutrition from staple food. Critical Reviews in Food Science and Nutrition 2022, 62 (6) , 1502-1520. https://doi.org/10.1080/10408398.2020.1844138
    71. Haq Nawaz, Huzaifa Rehman, Momna Aslam, Hina Gul, Iqra Zakir, Zartash Fatima, Pakeeza Iqbal, Amna Khan, Kamrun Nahar. Phytochemical Composition of Rice. 2022, 757-780. https://doi.org/10.1007/978-981-16-4955-4_37
    72. Fredrick Nwude Eze, Titilope John Jayeoye, Sudarshan Singh. Fabrication of intelligent pH-sensing films with antioxidant potential for monitoring shrimp freshness via the fortification of chitosan matrix with broken Riceberry phenolic extract. Food Chemistry 2022, 366 , 130574. https://doi.org/10.1016/j.foodchem.2021.130574
    73. Yue Hu, Huanhuan Yan, Yuxi Yin, Xue Li, Hairong Li, Di Feng Ren. Effect of microwave-assisted hydrothermal extraction on the bioactive compounds and antioxidant activities of dateplum persimmon juice and vinegar. LWT 2022, 154 , 112642. https://doi.org/10.1016/j.lwt.2021.112642
    74. Guanghe Zhao, Mengqi Hu, Xiwen Lu, Ruifen Zhang. Soaking, heating and high hydrostatic pressure treatment degrade the flavonoids in rice bran. LWT 2022, 154 , 112732. https://doi.org/10.1016/j.lwt.2021.112732
    75. A. C. Iwansyah, Y. Andriana, A. W. Indrianingsih, D. P. Putri. Relationship of antioxidant properties, phytochemical and toxicity profile of wild adlay (Coix lacryma-jobi L. var. Agrotis) extracts: A principal component analysis approach. 2022, 070002. https://doi.org/10.1063/5.0109886
    76. M. M. Alnamshan. Antioxidant extract of black rice prevents renal dysfunction and renal fibrosis caused by ethanol-induced toxicity. Brazilian Journal of Biology 2022, 82 https://doi.org/10.1590/1519-6984.261874
    77. Sakaewan KHANTARATE, Parichat THEANJUMPOL, Nattasak KRITTIGAMAS, Sangtiwa SURIYONG. Effect of heat treatment on starch granule structure and nutrient content of germinated purple rice. Food Science and Technology 2022, 42 https://doi.org/10.1590/fst.63820
    78. Torit Bagchi, K. Chakraborty, A.N. Pattnaik, S. Sarkar, N. Basak, K. Chattopadhyay, P. Swain, S.K. Sahoo. Rice Bran Cake, a Novel Value Added Food Product:- Comparison with Market Available Cake with Respect to Sensory and Nutritional Qualities. SSRN Electronic Journal 2022, 53 https://doi.org/10.2139/ssrn.4077513
    79. Stefanos S. Andreadis, Nikolas Panteli, Maria Mastoraki, Eleftheria Rizou, Vassilia Stefanou, Sofia Tzentilasvili, Eirini Sarrou, Stavros Chatzifotis, Nikos Krigas, Efthimia Antonopoulou. Towards Functional Insect Feeds: Agri-Food By-Products Enriched with Post-Distillation Residues of Medicinal Aromatic Plants in Tenebrio molitor (Coleoptera: Tenebrionidae) Breeding. Antioxidants 2022, 11 (1) , 68. https://doi.org/10.3390/antiox11010068
    80. Habibul Bari Shozib, Md. Mariful Islam, Sultan Abu Saleh Mahmud, Md. Nazmul Bari, Nasima Akter, Saima Jahan, Shakir Hosen, Mohammad Nazir Hossain, A.H.M. Nurun Nabi, Muhammad Ali Siddiquee, Md. Manjurul Haque. Application of Cyanidin-3-Glucosides as a functional food ingredient in rice-based bakery products. Saudi Journal of Biological Sciences 2021, 28 (12) , 7472-7480. https://doi.org/10.1016/j.sjbs.2021.08.042
    81. Gouranga Upadhyaya, Arup Das, Sudipta Ray. A rice R2R3‐MYB ( OsC1 ) transcriptional regulator improves oxidative stress tolerance by modulating anthocyanin biosynthesis. Physiologia Plantarum 2021, 173 (4) , 2334-2349. https://doi.org/10.1111/ppl.13583
    82. Tingting Song, Zuofa Zhang, Qunli Jin, Weilin Feng, Yingyue Shen, Lijun Fan, Weiming Cai. Nutrient profiles, functional compositions, and antioxidant activities of seven types of grain fermented with Sanghuangporus sanghuang fungus. Journal of Food Science and Technology 2021, 58 (11) , 4091-4101. https://doi.org/10.1007/s13197-020-04868-7
    83. Suthaya Phimphilai, Pimpisid Koonyosying, Nuntouchaporn Hutachok, Tanyaluk Kampoun, Rufus Daw, Chaiyavat Chaiyasut, Vanli Prasartthong-osoth, Somdet Srichairatanakool. Identifying Chemical Composition, Safety and Bioactivity of Thai Rice Grass Extract Drink in Cells and Animals. Molecules 2021, 26 (22) , 6887. https://doi.org/10.3390/molecules26226887
    84. Serap COŞANSU AKDEMİR, Samin TOUPAL, Özge ASLAN. GROWTH KINETICS AND SURVIVAL OF LACTOBACILLUS ACIDOPHILUS IN BLACK RICE MILK. Gıda 2021, 46 (6) , 1440-1449. https://doi.org/10.15237/gida.GD21132
    85. Zhiying Feng, Lihong Dong, Ruifen Zhang, Jianwei Chi, Lei Liu, Mingwei Zhang, Xuchao Jia. Structural elucidation, distribution and antioxidant activity of bound phenolics from whole grain brown rice. Food Chemistry 2021, 358 , 129872. https://doi.org/10.1016/j.foodchem.2021.129872
    86. Zhiming Wang, Juan Hao, Yuanyuan Deng, Jun Liu, Zhencheng Wei, Yan Zhang, Xiaojun Tang, Pengfei Zhou, Zafar Iqbal, Mingwei Zhang, Guang Liu. Viscoelastic properties, antioxidant activities and structure of wheat gluten modified by rice bran. LWT 2021, 150 , 112003. https://doi.org/10.1016/j.lwt.2021.112003
    87. Soo Im Chung, Su Noh Ryu, Mi Young Kang. Changes in Bone Metabolism and Antioxidant Defense Systems in Menopause-Induced Rats Fed Bran Extract from Dark Purple Rice (Oryza sativa L. Cv. Superjami). Nutrients 2021, 13 (9) , 2926. https://doi.org/10.3390/nu13092926
    88. Chonlada Bennett, Phumon Sookwong, Jaroon Jakmunee, Sugunya Mahatheeranont. Smartphone digital image colorimetric determination of the total monomeric anthocyanin content in black rice via the pH differential method. Analytical Methods 2021, 13 (30) , 3348-3358. https://doi.org/10.1039/D1AY00719J
    89. Torit Baran Bagchi, Krishnendu Chattopadhyay, M. Sivashankari, Sankhajit Roy, Awadhesh Kumar, Tufleuddin Biswas, Srikumar Pal. Effect of different processing technologies on phenolic acids, flavonoids and other antioxidants content in pigmented rice. Journal of Cereal Science 2021, 100 , 103263. https://doi.org/10.1016/j.jcs.2021.103263
    90. Peerachit Tonchaiyaphum, Warangkana Arpornchayanon, Parirat Khonsung, Natthakarn Chiranthanut, Pornsiri Pitchakarn, Puongtip Kunanusorn. Gastroprotective Activities of Ethanol Extract of Black Rice Bran (Oryza sativa L.) in Rats. Molecules 2021, 26 (13) , 3812. https://doi.org/10.3390/molecules26133812
    91. Hanim Z. Amanah, Collins Wakholi, Mukasa Perez, Mohammad Akbar Faqeerzada, Salma Sultana Tunny, Rudiati Evi Masithoh, Myoung-Gun Choung, Kyung-Hwan Kim, Wang-Hee Lee, Byoung-Kwan Cho. Near-Infrared Hyperspectral Imaging (NIR-HSI) for Nondestructive Prediction of Anthocyanins Content in Black Rice Seeds. Applied Sciences 2021, 11 (11) , 4841. https://doi.org/10.3390/app11114841
    92. Torit Baran Bagchi, Sarangadhar Nayak, Monalisha Biswal, Soumya Kumar Sahoo, Awadhesh Kumar. Rice grain quality and starch digestibility- desired traits for evaluating rice varieties. Oryza-An International Journal on Rice 2021, 58 (Special) , 208-220. https://doi.org/10.35709/ory.2021.58.spl.9
    93. Raciye Meral. Determination of thermal, molecular changes, and functional properties in stabilized rice bran. International Journal of Food Engineering 2021, 17 (4) , 247-256. https://doi.org/10.1515/ijfe-2020-0168
    94. Pennapa Jaksomsak, Benjavan Rerkasem, Chanakan Prom-U-Thai. Variation in nutritional quality of pigmented rice varieties under different water regimes. Plant Production Science 2021, 24 (2) , 244-255. https://doi.org/10.1080/1343943X.2020.1819164
    95. Courage Sedem Dzah, Yuqing Duan, Haihui Zhang, Haile Ma. Effects of pretreatment and type of hydrolysis on the composition, antioxidant potential and HepG2 cytotoxicity of bound polyphenols from Tartary buckwheat (Fagopyrum tataricum L. Gaerth) hulls. Food Research International 2021, 142 , 110187. https://doi.org/10.1016/j.foodres.2021.110187
    96. Antonio Colasanto, Fabiano Travaglia, Matteo Bordiga, Stefania Monteduro, Marco Arlorio, Jean Daniel Coïsson, Monica Locatelli. Cooking of Artemide Black Rice: Impact on Proximate Composition and Phenolic Compounds. Foods 2021, 10 (4) , 824. https://doi.org/10.3390/foods10040824
    97. Cristiano Dietrich Ferreira, Gustavo Heinrich Lang, Igor da Silva Lindemann, Newiton da Silva Timm, Jessica Fernanda Hoffmann, Valmor Ziegler, Maurício de Oliveira. Postharvest UV-C irradiation for fungal control and reduction of mycotoxins in brown, black, and red rice during long-term storage. Food Chemistry 2021, 339 , 127810. https://doi.org/10.1016/j.foodchem.2020.127810
    98. Cheng Guo, Yijie Chen, Jing Li, Fuchao Zhan, Xianling Wei, Bin Li. Role of green tea nanoparticles in process of tea cream formation – A new perspective. Food Chemistry 2021, 339 , 128112. https://doi.org/10.1016/j.foodchem.2020.128112
    99. Mei Yang, Jawad Ashraf, Litao Tong, Lili Wang, Xiaqiu Zhang, Nana Li, Sumei Zhou, Liya Liu. Effects of Rhizopus oryzae and Aspergillus oryzae on prebiotic potentials of rice bran pretreated with superheated steam in an in vitro fermentation system. LWT 2021, 139 , 110482. https://doi.org/10.1016/j.lwt.2020.110482
    100. Mariona Martínez-Subirà, Marian Moralejo, Eva Puig, María-Paz Romero, Roxana Savin, Ignacio Romagosa. Impact of Rising Temperature in the Deposition Patterns of Bioactive Compounds in Field Grown Food Barley Grains. Plants 2021, 10 (3) , 598. https://doi.org/10.3390/plants10030598
    Load more citations

    Pair your accounts.

    Export articles to Mendeley

    Get article recommendations from ACS based on references in your Mendeley library.

    Pair your accounts.

    Export articles to Mendeley

    Get article recommendations from ACS based on references in your Mendeley library.

    You’ve supercharged your research process with ACS and Mendeley!

    STEP 1:
    Click to create an ACS ID

    Please note: If you switch to a different device, you may be asked to login again with only your ACS ID.

    Please note: If you switch to a different device, you may be asked to login again with only your ACS ID.

    Please note: If you switch to a different device, you may be asked to login again with only your ACS ID.

    MENDELEY PAIRING EXPIRED
    Your Mendeley pairing has expired. Please reconnect