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Determination of contents and antioxidant activity of free and bound phenolics compounds and in vitro digestibility of commercial black and red rice (Oryza sativa L.) varieties

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dc.title Determination of contents and antioxidant activity of free and bound phenolics compounds and in vitro digestibility of commercial black and red rice (Oryza sativa L.) varieties en
dc.contributor.author Sumczynski, Daniela
dc.contributor.author Kotásková, Eva
dc.contributor.author Družbíková, Helena
dc.contributor.author Mlček, Jiří
dc.relation.ispartof Food Chemistry
dc.identifier.issn 0308-8146 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2016
utb.relation.volume 211
dc.citation.spage 339
dc.citation.epage 346
dc.type article
dc.language.iso en
dc.publisher Elsevier
dc.identifier.doi 10.1016/j.foodchem.2016.05.081
dc.relation.uri https://www.sciencedirect.com/science/article/pii/S0308814616307610
dc.subject Antioxidant activity en
dc.subject Black rices en
dc.subject Free and bound phenolics en
dc.subject HPLC en
dc.subject In vitro digestibility en
dc.subject Red rices en
dc.description.abstract Black and red rices (Oryza sativa L.) were analysed for total flavonoids and phenolics and the HPLC profile including both free and bound phenolic fractions. Moreover, antioxidant activity and in vitro digestibility was determined. Content of flavonoids and polyphenols as well as antioxidant activity was higher in free phenolic fractions. Bound flavonoids in black rices were not significant contributors to antioxidant activity. The main free phenolics in black rices were ferulic, protocatechuic and trans-p-coumaric acids, while the major free phenolics in red rices were catechin, protocatechuic and caffeic acids. The main bound phenolics in black rices were ferulic and vanillic acids and quercetin, in red rice types, they were ferulic, syringic, trans-p-coumaric acids and quercetin. Newly, the presence of m-coumaric acid in red rices was detected. Steam cooked rices showed very high levels of organic matter digestibility, whereas red rices were significantly more digestible than black rices (p < 0.05). © 2016 Elsevier Ltd. All rights reserved. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1006369
utb.identifier.obdid 43875137
utb.identifier.scopus 2-s2.0-84969508639
utb.identifier.wok 000377543500042
utb.identifier.pubmed 27283641
utb.identifier.coden FOCHD
utb.source j-scopus
dc.date.accessioned 2016-07-26T14:57:57Z
dc.date.available 2016-07-26T14:57:57Z
dc.description.sponsorship TBU in Zlin [IGA/FT/2016/008]
utb.contributor.internalauthor Sumczynski, Daniela
utb.contributor.internalauthor Kotásková, Eva
utb.contributor.internalauthor Družbíková, Helena
utb.contributor.internalauthor Mlček, Jiří
utb.fulltext.affiliation Daniela Sumczynski ⇑, Eva Kotásková, Helena Družbíková, Jiří Mlček Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Náměstí T.G. Masaryka 5555, 760 01 Zlín, Czech Republic ⇑ Corresponding author. E-mail address: Sumczynski@ft.utb.cz (D. Sumczynski).
utb.fulltext.dates Received 17 December 2015 Received in revised form 8 April 2016 Accepted 12 May 2016 Available online 13 May 2016
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.ou Department of Food Analysis and Chemistry
utb.fulltext.ou Department of Food Analysis and Chemistry
utb.fulltext.ou Department of Food Analysis and Chemistry
utb.fulltext.ou Department of Food Analysis and Chemistry
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