Physicochemical stability and in vitro bioaccessibility of phenolic compounds and anthocyanins from Thai rice bran extracts.
Food Chem
; 329: 127157, 2020 Nov 01.
Article
en En
| MEDLINE
| ID: mdl-32504918
ABSTRACT
The processing and digestive stability of ethanolic extracts from four Thai rice bran varieties, namely Khao Dawk Mali 105, Hom Nil, Kiaw Ngu, and Leum Pua, were assessed by applying different thermal and pH conditions, as well as in vitro gastrointestinal digestion models. High-performance liquid chromatography, Folin-Ciocalteu analysis, as well as 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP) assays were used to determine the chemical composition, total phenolic content (TPC), and antioxidant activity. Thermal treatment at 100 °C for 15 min induced the degradation of phenolic components and TPC, whereas the antioxidant activities measured by DPPH and FRAP assays remained stable after the heat treatment. Higher phenolic content and antioxidant activity values were observed in the extracts incubated at acidic pH levels of 3 and 5. After simulated digestion, all extracts exhibited the decrease of phenolic compounds and anthocyanin contents, as well as antioxidant activities.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Fenoles
/
Oryza
/
Antocianinas
País/Región como asunto:
Asia
Idioma:
En
Revista:
Food Chem
Año:
2020
Tipo del documento:
Article
País de afiliación:
Japón