Phenolics, flavonoids, proanthocyanidin and antioxidant activity of brown rice with different pericarp colors following storage

Abdel-Aal, 2013, Effect of baking on free and bound phenolic acids in wholegrain bakery products, J. Cereal Sci., 57, 312, 10.1016/j.jcs.2012.12.001

Adom, 2002, Antioxidant activity of grains, J. Agric. Food Chem., 50, 6182, 10.1021/jf0205099

Adom, 2003, Phytochemical profiles and antioxidant activity of wheat varieties, J. Agric. Food Chem., 51, 7825, 10.1021/jf030404l

Al-Farsi, 2008, Optimization of phenolic and dietary fibre extraction from date seeds, Food Chem., 108, 977, 10.1016/j.foodchem.2007.12.009

Anderson, 2003, Whole grains protect against atherosclerotic cardiovascular disease, Proc. Nutr. Soc., 62, 135, 10.1079/PNS2002222

Bonoli, 2004, Free and bound phenolic compounds in barley (Hordeum vulgare L.) flours. Evaluation of the extraction capability of different solvent mixtures and pressurized liquid methods by micellar electrokinetic chromatography and spectrophotometry, J. Chromatogr. A, 1057, 1, 10.1016/j.chroma.2004.09.024

Chen, 1998, Quality characteristics of long-grain rice milled in two commercial systems, Cereal Chem., 75, 560, 10.1094/CCHEM.1998.75.4.560

Cos, 1998, Structure–activity relationship and classification of flavonoids as inhibitors of xanthine oxidase and superoxide scavengers, J. Nat. Prod., 61, 71, 10.1021/np970237h

Foti, 1996, Flavonoids, coumarins, and cinnamic acids as antioxidants in a micellar system. Structure–activity relationship, J. Agric. Food Chem., 44, 497, 10.1021/jf950378u

Genkawa, 2008, Development of a low-moisture-content storage system for brown rice: storability at decreased moisture contents, Biosyst. Eng., 99, 515, 10.1016/j.biosystemseng.2007.12.011

Goupy, 2003, A quantitative kinetic analysis of hydrogen transfer reactions from dietary polyphenols to the AOA radical, J. Agric. Food Chem., 51, 615, 10.1021/jf025938l

Lamberts, 2007, Effect of milling on colour and nutritional properties of rice, Food Chem., 100, 1496, 10.1016/j.foodchem.2005.11.042

Larrauri, 1997, Effect of drying temperature on the stability of polyphenols and antioxidant activity of red grape pomace peels, J. Agric. Food Chem., 45, 1390, 10.1021/jf960282f

Lin, 2007, Determination of total phenolic and flavonoid contents in selected fruits and vegetables, as well as their stimulatory effects on mouse splenocyte proliferation, Food Chem., 101, 140, 10.1016/j.foodchem.2006.01.014

Lopez-Martinez, 2009, Antioxidant activity, phenolic compounds and anthocyanins content of eighteen strains of Mexican maize, LWT – Food Sci. Technol., 42, 1187, 10.1016/j.lwt.2008.10.010

Min, 2012, Free and bound total phenolic concentrations, antioxidant capacities, and profiles of proanthocyanidins and anthocyanins in whole grain rice (Oryza sativa L.) of different bran colours, Food Chem., 133, 715, 10.1016/j.foodchem.2012.01.079

Mira, 2002, Interaction of flavonoids with iron and copper ions: a mechanism for their antioxidant activity, Free Radic. Res., 36, 1199, 10.1080/1071576021000016463

Mira, 2009, Comparative study of phenolic compounds in different Brazilian rice (Oryza sativa L.) genotypes, J. Food Compos. Anal., 22, 405, 10.1016/j.jfca.2008.06.012

Ohtsubo, 1995, Chemical components and analysis thereof, 450

Pascual, 2013, Effects of parboiling, storage and cooking on the levels of tocopherols, tocotrienols and γ-oryzanol in brown rice (Oryza sativa L.), Food Res. Int., 50, 676, 10.1016/j.foodres.2011.07.013

Piga, 2003, From plums to prunes: influence of drying parameters on polyphenols and antioxidant activity, J. Agric. Food Chem., 51, 3675, 10.1021/jf021207+

Renger, 2000, Ferulic acid dehydrodimers as structural elements in cereal dietary fibre, Eur. Food Res. Technol., 211, 422, 10.1007/s002170000201

Sakanaka, 2005, Preparation and antioxidant properties of extracts of Japanese persimmon leaf tea (kakinoha-cha), Food Chem., 89, 569, 10.1016/j.foodchem.2004.03.013

Slavin, 2003, Why whole grains are protective: biological mechanisms, Proc. Nutr. Soc., 62, 129, 10.1079/PNS2002221

Srinivasan, 2007, Ferulic acid: therapeutic potential through its antioxidant property, J. Clin. Biochem. Nutr., 40, 92, 10.3164/jcbn.40.92

Tian, 2004, Analysis of phenolic compounds in white rice, brown rice and germinated brown rice, J. Agric. Food Chem., 52, 4808, 10.1021/jf049446f

Vichapong, 2010, High performance liquid chromatographic analysis of phenolic compounds and their antioxidant activities in rice varieties, LWT – Food Sci. Technol., 43, 1325, 10.1016/j.lwt.2010.05.007

Waldron, 1996, Cell wall esterified phenolic dimers: identification and quantification by reverse phase high performance liquid chromatography and diode array detection, Phytochem. Anal., 7, 305, 10.1002/(SICI)1099-1565(199611)7:6<305::AID-PCA320>3.0.CO;2-A

Walter, 2013, Antioxidant properties of rice grains with light brown, red and black pericarp colors and the effect of processing, Food Res. Int., 50, 698, 10.1016/j.foodres.2011.09.002

Zhou, 2002, Ageing of stored rice: changes in chemical and physical attributes, J. Cereal Sci., 35, 65, 10.1006/jcrs.2001.0418

Zhou, 2004, The distribution of phenolic acids in rice, Food Chem., 87, 401, 10.1016/j.foodchem.2003.12.015

Zhou, 2010, Effect of storage on rice thermal properties, Food Res. Int., 43, 709, 10.1016/j.foodres.2009.11.002