Determination of antioxidant property and their lipophilic and hydrophilic phenolic contents in cereal grains

CORC > 南海海洋研究所 > 中国科学院南海海洋研究所 > 中科院海洋生物资源可持续利用重点实验室

	Determination of antioxidant property and their lipophilic and hydrophilic phenolic contents in cereal grains
	lihuabin@mail.sysu.edu.cn; Deng, GF; Xu, XR; Guo, YJ; Xia, EQ; Li, S; Wu, S; Chen, F; Ling, WH; Li, HB
刊名	JOURNAL OF FUNCTIONAL FOODS
	2012
卷号	4 期号:4 页码:906-914
关键词	Cereal Grain Antioxidant Capacity Phenolic Content Hplc
ISSN号	1756-4646
英文摘要	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.
学科主题	Food Science & Technology
资助项目	LMB
语种	英语
WOS记录号	WOS:000309569000024
公开日期	2013-08-28
内容类型	期刊论文
源URL	[http://ir.scsio.ac.cn/handle/344004/9788]
专题	南海海洋研究所_中科院海洋生物资源可持续利用重点实验室
通讯作者	lihuabin@mail.sysu.edu.cn
推荐引用方式 GB/T 7714	lihuabin@mail.sysu.edu.cn,Deng, GF,Xu, XR,et al. Determination of antioxidant property and their lipophilic and hydrophilic phenolic contents in cereal grains[J]. JOURNAL OF FUNCTIONAL FOODS,2012,4(4):906-914.
APA	lihuabin@mail.sysu.edu.cn.,Deng, GF.,Xu, XR.,Guo, YJ.,Xia, EQ.,...&Li, HB.(2012).Determination of antioxidant property and their lipophilic and hydrophilic phenolic contents in cereal grains.JOURNAL OF FUNCTIONAL FOODS,4(4),906-914.
MLA	lihuabin@mail.sysu.edu.cn,et al."Determination of antioxidant property and their lipophilic and hydrophilic phenolic contents in cereal grains".JOURNAL OF FUNCTIONAL FOODS 4.4(2012):906-914.