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学科主题: Food Science & Technology
题名: Determination of antioxidant property and their lipophilic and hydrophilic phenolic contents in cereal grains
作者: Deng, GF ; Xu, XR ; Guo, YJ ; Xia, EQ ; Li, S ; Wu, S ; Chen, F ; Ling, WH ; Li, HB
通讯作者: lihuabin@mail.sysu.edu.cn
关键词: Cereal ; Grain ; Antioxidant capacity ; Phenolic content ; HPLC
刊名: JOURNAL OF FUNCTIONAL FOODS
发表日期: 2012
卷: 4, 期:4, 页:906-914
部门归属: [Deng, Gui-Fang; Guo, Ya-Jun; Xia, En-Qin; Li, Sha; Wu, Shan; Ling, Wen-Hua; Li, Hua-Bin] Sun Yat Sen Univ, Sch Publ Hlth, Guangdong Prov Key Lab Food Nutr & Hlth, Guangzhou 510080, Guangdong, Peoples R China; [Xu, Xiang-Rong] Chinese Acad Sci, S China Sea Inst Oceanol, Key Lab Marine Bioresources Sustainable Utilizat, Guangzhou 510301, Guangdong, Peoples R China; [Chen, Feng] Peking Univ, Inst Food & Bioresource Engn, Coll Engn, Beijing 100871, Peoples R China
项目归属: LMB
摘要: In order to supply new information on the antioxidant function of cereal foods, the antioxidant activity and total phenolic contents of both lipophilic and hydrophilic components of 24 cereal grains from China were systematically evaluated using spectrophotometric methods. The lipophilic components of cereals were extracted with tetrahydrofuran, and the hydrophilic ones were extracted with a methanol-acetic acid-water (50:3.7:46.3, v/v/v) mixture. Main phenolic compounds and their contents were also quantified using high-performance liquid chromatography equipped with a photodiode array detector. The results showed that different cereals had diverse antioxidant capacities and the variation was very large. Phenolic compounds gallic acid, kaempferol, quercetin, galangin and cyanidin 3-glucoside were widely found in those cereals. The pigmented cereals, such as black rice, red rice and purple rice, possessed the highest antioxidant capacities and total phenolic contents among tested cereals, and could be important sources of natural antioxidants for health promotion and disease risk reduction. (C) 2012 Elsevier Ltd. All rights reserved.
语种: 英语
WOS记录号: WOS:000309569000024
Citation statistics:
内容类型: 期刊论文
URI标识: http://ir.scsio.ac.cn/handle/344004/9788
Appears in Collections:中科院海洋生物资源可持续利用重点实验室_期刊论文

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Recommended Citation:
Deng, GF; Xu, XR; Guo, YJ; Xia, EQ; Li, S; Wu, S; Chen, F; Ling, WH; Li, HB.Determination of antioxidant property and their lipophilic and hydrophilic phenolic contents in cereal grains,JOURNAL OF FUNCTIONAL FOODS,2012,4(4):906-914
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