Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking.

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作者： Maria,Zaupa ^[1] ; Luca,Calani ^[1] ; Daniele,Del Rio ^[1] ; Furio,Brighenti ^[1] ; Nicoletta,Pellegrini ^[2]

作者单位： Department of Food Science, Human Nutrition Unit, University of Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy. ^[1] Department of Food Science, Human Nutrition Unit, University of Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy. Electronic address: nicoletta.pellegrini@unipr.it. ^[2]

关键词 (+)-Catechin (PubChem CID: 9064)(Poly)phenolic compounds Cyanidin 3-O-glucoside (PubChem CID: 12303203)Cyanidin 3-O-rutinoside (PubChem CID: 441674)Domestic cooking Ferulic acid (PubChem CID: 445858)Pigmented rice Protocatechuic acid (PubChem CID: 72)Quercetin 3-O-glucoside (PubChem CID: 11557027)Sinapic acid (PubChem CID: 637775)Total antioxidant capacity p-Coumaric acid (PubChem CID: 637542)

主题词花青苷类(Anthocyanins);抗氧化剂(Antioxidants);烹饪(Cooking);黄酮醇类(Flavonols);植物提取物(Plant Extracts)

DOI 10.1016/j.foodchem.2015.04.055

PMID 25977035

发布时间 2018-12-02

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