Concentrations of oligomers and polymers of proanthocyanidins in red and purple rice bran and their relationships to total phenolics, flavonoids, antioxidant capacity and whole grain color
Document Type
Article
Publication Date
1-1-2016
Publication Title
Food Chemistry
Volume
208
First page number:
279
Last page number:
287
Abstract
Proanthocyanidins, a flavonoids subgroup, are proposed to have chronic disease modulation properties. With the eventual goal of enhancing rice phytonutrient concentrations, we investigated the genotypic variation of the concentrations of individual oligomers and polymers of proanthocyanidins in red and purple rice brans. A 4.3-fold variation in total proanthocyanidins (sum of oligomers and polymers) in the extractable fraction was found and the concentration was highly correlated with total phenolics, total flavonoids and antiradical capacity. Variation in the proportion of oligomers and polymers existed, with monomers to trimers, 4-6mers, 7-10mers and polymers accounting for 7, 18, 26.5 and 48.7%, respectively, of the total. The redness value a∗ of whole grain rice measured in CIE L∗a∗b∗ color space was negatively and positively correlated with extractable and non-extractable proanthocyanidins, respectively. The variation found indicates it is possible to select rice with bran containing high levels of total proanthocyanidins and specific degree of polymerization profiles.
Keywords
Black rice; Flavonoids; Proanthocyanidins; Purple rice; Red rice; Rice bran; Tannins
Language
English
Repository Citation
Chen, M. H.,
McClung, A. M.,
Bergman, C.
(2016).
Concentrations of oligomers and polymers of proanthocyanidins in red and purple rice bran and their relationships to total phenolics, flavonoids, antioxidant capacity and whole grain color.
Food Chemistry, 208
279-287.
http://dx.doi.org/10.1016/j.foodchem.2016.04.004