Article: Effect of γ-irradiation on phenolic compounds in rice grain
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- Publisher Website: 10.1016/j.foodchem.2009.09.072
- Scopus: eid_2-s2.0-71249164311
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| Title | Effect of γ-irradiation on phenolic compounds in rice grain | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Authors | Zhu, F1 2 Cai, YZ2 Bao, J1 Corke, H2 | ||||||||||
| Keywords | γ-Irradiation Anthocyanin Phenolic acid Rice | ||||||||||
| Issue Date | 2010 | ||||||||||
| Publisher | Elsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem | ||||||||||
| Citation | Food Chemistry, 2010, v. 120 n. 1, p. 74-77 [How to Cite?] DOI: http://dx.doi.org/10.1016/j.foodchem.2009.09.072 | ||||||||||
| Abstract | Whole grain rice is rich in phenolic compounds. The effect of γ-irradiation on the main phenolic compounds in the rice grains of three genotypes (black, red, and white) was investigated. Three phenolic acids (p-coumaric acid, ferulic acid, and sinapinic acid) were identified as major phenolic compounds in all rice samples, while two anthocyanins (cyanidin-3-glucoside and peonidin-3-glucoside) were identified in pigmented grain samples. In general, γ-irradiation at most of doses could significantly (p < 0.05) decrease total phenolic acid contents in all samples and total anthocyanins contents in the black rice, but their decreases were not completely in a dose-dependent manner. Unexpectedly, 6 and 8 kGy significantly (p < 0.05) increased total contents of anthocyanins and phenolic acids in black rice. This study suggested that suitable doses of irradiation might be carefully selected and used to minimise the loss of antioxidant phenolic compounds in whole grain rice during storage. © 2009 Elsevier Ltd. All rights reserved. | ||||||||||
| ISSN | 0308-8146 2011 Impact Factor: 3.655 2011 SCImago Journal Rankings: 0.137 | ||||||||||
| DOI | http://dx.doi.org/10.1016/j.foodchem.2009.09.072 | ||||||||||
| ISI Accession Number ID | WOS:000273931100010
Funding Information: This research was supported in part by University of Hong Kong Seed Funding for Basic Research, Application of Nuclear Techniques in Agriculture project from the Chinese Ministry of Agriculture (200803034), Program for New Century Excellent Talents in University (NCET-08-0484) and Zhejiang Provincial Natural Science Foundation (R3080016). | ||||||||||
| References | References in Scopus |
| dc.contributor.author | Zhu, F | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| dc.contributor.author | Cai, YZ | ||||||||||
| dc.contributor.author | Bao, J | ||||||||||
| dc.contributor.author | Corke, H | ||||||||||
| dc.date.accessioned | 2010-12-23T08:45:39Z | ||||||||||
| dc.date.available | 2010-12-23T08:45:39Z | ||||||||||
| dc.date.issued | 2010 | ||||||||||
| dc.description.abstract | Whole grain rice is rich in phenolic compounds. The effect of γ-irradiation on the main phenolic compounds in the rice grains of three genotypes (black, red, and white) was investigated. Three phenolic acids (p-coumaric acid, ferulic acid, and sinapinic acid) were identified as major phenolic compounds in all rice samples, while two anthocyanins (cyanidin-3-glucoside and peonidin-3-glucoside) were identified in pigmented grain samples. In general, γ-irradiation at most of doses could significantly (p < 0.05) decrease total phenolic acid contents in all samples and total anthocyanins contents in the black rice, but their decreases were not completely in a dose-dependent manner. Unexpectedly, 6 and 8 kGy significantly (p < 0.05) increased total contents of anthocyanins and phenolic acids in black rice. This study suggested that suitable doses of irradiation might be carefully selected and used to minimise the loss of antioxidant phenolic compounds in whole grain rice during storage. © 2009 Elsevier Ltd. All rights reserved. | ||||||||||
| dc.description.nature | Link_to_subscribed_fulltext | ||||||||||
| dc.identifier.citation | Food Chemistry, 2010, v. 120 n. 1, p. 74-77 [How to Cite?] DOI: http://dx.doi.org/10.1016/j.foodchem.2009.09.072 | ||||||||||
| dc.identifier.citeulike | 5885350 | ||||||||||
| dc.identifier.doi | http://dx.doi.org/10.1016/j.foodchem.2009.09.072 | ||||||||||
| dc.identifier.epage | 77 | ||||||||||
| dc.identifier.hkuros | 178500 | ||||||||||
| dc.identifier.isi | WOS:000273931100010
Funding Information: This research was supported in part by University of Hong Kong Seed Funding for Basic Research, Application of Nuclear Techniques in Agriculture project from the Chinese Ministry of Agriculture (200803034), Program for New Century Excellent Talents in University (NCET-08-0484) and Zhejiang Provincial Natural Science Foundation (R3080016). | ||||||||||
| dc.identifier.issn | 0308-8146 2011 Impact Factor: 3.655 2011 SCImago Journal Rankings: 0.137 | ||||||||||
| dc.identifier.issue | 1 | ||||||||||
| dc.identifier.openurl | | ||||||||||
| dc.identifier.scopus | eid_2-s2.0-71249164311 | ||||||||||
| dc.identifier.spage | 74 | ||||||||||
| dc.identifier.uri | http://hdl.handle.net/10722/130021 | ||||||||||
| dc.identifier.volume | 120 | ||||||||||
| dc.language | eng | ||||||||||
| dc.publisher | Elsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem | ||||||||||
| dc.publisher.place | Netherlands | ||||||||||
| dc.relation.ispartof | Food Chemistry | ||||||||||
| dc.relation.references | References in Scopus | ||||||||||
| dc.subject | γ-Irradiation | ||||||||||
| dc.subject | Anthocyanin | ||||||||||
| dc.subject | Phenolic acid | ||||||||||
| dc.subject | Rice | ||||||||||
| dc.title | Effect of γ-irradiation on phenolic compounds in rice grain | ||||||||||
| dc.type | Article |
Author Affiliations
- Ministry of Agriculture of the People's Republic of China
- The University of Hong Kong