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Article: Effect of γ-irradiation on phenolic compounds in rice grain

TitleEffect of γ-irradiation on phenolic compounds in rice grain
Authors
Keywordsγ-Irradiation
Anthocyanin
Phenolic acid
Rice
Issue Date2010
PublisherElsevier 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?
AbstractWhole 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.
Persistent Identifierhttp://hdl.handle.net/10722/130021
ISSN
2014 Impact Factor: 3.391
2014 SCImago Journal Rankings: 1.420
ISI Accession Number ID
Funding AgencyGrant Number
University of Hong Kong Seed Funding for Basic Research
Chinese Ministry of Agriculture200803034
Program for New Century Excellent Talents in UniversityNCET-08-0484
Zhejiang Provincial Natural Science FoundationR3080016
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

 

DC FieldValueLanguage
dc.contributor.authorZhu, Fen_HK
dc.contributor.authorCai, YZen_HK
dc.contributor.authorBao, Jen_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-12-23T08:45:39Z-
dc.date.available2010-12-23T08:45:39Z-
dc.date.issued2010en_HK
dc.identifier.citationFood Chemistry, 2010, v. 120 n. 1, p. 74-77en_HK
dc.identifier.issn0308-8146en_HK
dc.identifier.urihttp://hdl.handle.net/10722/130021-
dc.description.abstractWhole 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.en_HK
dc.languageengen_US
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchemen_HK
dc.relation.ispartofFood Chemistryen_HK
dc.subjectγ-Irradiationen_HK
dc.subjectAnthocyaninen_HK
dc.subjectPhenolic aciden_HK
dc.subjectRiceen_HK
dc.titleEffect of γ-irradiation on phenolic compounds in rice grainen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0308-8146&volume=120&issue=1&spage=74&epage=77&date=2010&atitle=Effect+of+gamma-irradiation+on+phenolic+compounds+in+rice+grain-
dc.identifier.emailCai, YZ: yzcai@hkucc.hku.hken_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCai, YZ=rp00661en_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1016/j.foodchem.2009.09.072en_HK
dc.identifier.scopuseid_2-s2.0-71249164311en_HK
dc.identifier.hkuros178500en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-71249164311&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume120en_HK
dc.identifier.issue1en_HK
dc.identifier.spage74en_HK
dc.identifier.epage77en_HK
dc.identifier.isiWOS:000273931100010-
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridZhu, F=35306203800en_HK
dc.identifier.scopusauthoridCai, YZ=8684149300en_HK
dc.identifier.scopusauthoridBao, J=7201398486en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK
dc.identifier.citeulike5885350-

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