Concentrations of oligomers and polymers of proanthocyanidins in red and purple rice bran and their relationships to total phenolics, flavonoids, antioxidant capacity and whole grain color
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- 作者：Ming-Hsuan Chena ; ming.chen@ars.usda.gov" class="auth_mail" title="E-mail the corresponding author ; Anna M. McClunga ; Christine J. Bergmanb
- 关键词：Purple rice ; Red rice ; Black rice ; Proanthocyanidins ; Tannins ; Flavonoids ; Rice bran
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 October 2016
- 年：2016
- 卷：208
- 期：Complete
- 页码：279-287
- 全文大小：465 K
文摘
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A 4.3-fold variation in total proanthocyanidins found among 32 red and purple brans.
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Proanthocyanidins ranged from monomers to 14-mers and polymers.
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Proanthocyanidins positively correlated with phenolics, flavonoids and ORAC values.
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Extractable proanthocyanidins negatively correlated with whole grain rice red color.
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