Comparing the LC-MS Phenolic Acids Profiles of Seven Different Varieties of Brown Rice (<i>Oryza sativa</i> L.)
Shuyi Li,
Hui Xu,
Yong Sui,
Xin Mei,
Jianbin Shi,
Sha Cai,
Tian Xiong,
Celia Carrillo,
Juan Manuel Castagnini,
Zhenzhou Zhu,
Francisco J. Barba
Affiliations
Shuyi Li
School of Modern Industry for Selenium Science and Engineering, Wuhan 430023, China
Hui Xu
School of Modern Industry for Selenium Science and Engineering, Wuhan 430023, China
Yong Sui
Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
Xin Mei
Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
Jianbin Shi
Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
Sha Cai
Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
Tian Xiong
Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
Celia Carrillo
Nutrición y Bromatología, Facultad de Ciencias, Universidad de Burgos, 09001 Burgos, Spain
Juan Manuel Castagnini
Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, Burjassot, 46100 València, Spain
Zhenzhou Zhu
School of Modern Industry for Selenium Science and Engineering, Wuhan 430023, China
Francisco J. Barba
Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, Burjassot, 46100 València, Spain
Brown rice, an important material of whole-grain food, is increasingly popular for its health benefits. Thus, seven varieties of brown rice from southern China were analyzed in this study, concerning the free and bound phenolic compounds in the extract. The phenolic profiles of different brown rice were obtained and compared by the combination of HPLC and LC-MS analysis, in which eleven phenolic acids were identified. It was indicated that the total phenolic contents of different brown rice varied from 92.32 to 196.54 mg of gallic acid equivalent (GAE)/100 g DW. Ferulic acid and p-coumaric acid, free and bound, dominated within the phenolic acids. To be mentioned, the total phenols of Luotiangongmi (a kind of red rice) were significantly higher than the other six varieties. The high phenolic content of brown rice can further guide us to explore the functional properties of the crops.
