Abstract：
:Germinated brown rice is a good source of the phenolics associated with antioxidant effects. Germination significantly increased by 63.2% and 23.6% the total phenolic and flavonoid contents, respectively. The percentage contribution of bound phenolics to total was 42.3% before and decreased slightly to 37.6% after germination. The percentage contribution of bound flavonoids to total, 51.1%, was the same before and after germination. The change in the amounts of free and bound forms indicated that transformations could occur during the germination process. Six individual phenolics were detected by HPLC. The levels of ferulic, coumaric, syringic, and caffeic acid significantly increased. The ratio of bound ferric reducing antioxidant power to total was basically constant, while germination increased the ratio of bound oxygen radical absorbance capacity to total. This indicated that the increase of bound phenolics exerts beneficial health effects throughout the digestive tract after absorption and may reduce mutations.
journal_name
Food Chemjournal_title
Food chemistryauthors
Ti H,Zhang R,Zhang M,Li Q,Wei Z,Zhang Y,Tang X,Deng Y,Liu L,Ma Ydoi
10.1016/j.foodchem.2014.04.024subject
Has Abstractpub_date
2014-10-15 00:00:00pages
337-44eissn
0308-8146issn
1873-7072pii
S0308-8146(14)00569-Xjournal_volume
161pub_type
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