Gosangi Avinash, Neerja Sharma, Kalluri Rajendra Prasad, Rupinder Kaur, Gurjeet Singh, Nagaraju Pagidipala, Thiyagarajan Thulasinathan
The total phenolic content, phenolic acid profile, anthocyanins, proanthocyanidins, flavonoids, and antioxidant capacity of the whole-grain and bran portion of sixteen distinct rice genotypes that correspond to three distinct pericarp bran colors-black, red, and non-pigmented (NP)-were examined. Ten free and bound phenolic acids, as well as two flavonoids, were analyzed using HPLC-PDA. The flavonoids included kaempferol and catechin hydrate, and the free phenolic acids included gallic acid, 2,5-dihydroxybenzoic acid, vanillic acid, syringic acid, p-coumaric acid, chlorogenic acid, trans-cinnamic acid, trans-ferulic acid, p-coumaric acid, and sinapic acid...
2024: Frontiers in Plant Science